Cracker Barrel Biscuits Recipes

CRACKER BARREL OLD COUNTRY STORE BISCUITS

Steps:

• Preheat oven to 450°F.
• Mix the Bisquick, buttermilk and sugar together in a bowl.
• Add the melted butter into the batter.
• Stir until a soft dough forms.
• Turn out onto a well floured work surface.
• Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough.
• Roll 1/2 thick, or thicker if you prefer towering biscuits.
• Cut out into 2" rounds (or your preferred size).
• Place close together on an ungreased baking sheet.
• Brush tops with melted butter.
• Bake for 8 to 10 minutes; I usually find 8 minutes is enough.
• When you remove the biscuits from the oven, brush the tops with melted butter again.

CRACKER BARREL COPYCAT BISCUITS

Steps:

• Preheat oven to 450 degrees Fahrenheit. Mix the Bisquick, buttermilk and sugar together in a bowl. Add the melted butter into the batter. Stir until a soft dough forms. Turn out onto a well-floured work surface. Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough. Roll ½ thick, or thicker if you prefer towering biscuits. Cut out into 2-inch rounds. Place close together on an ungreased baking sheet. Brush tops with melted butter. Bake for 8 to 10 minutes. When you remove the biscuits from the oven, brush the tops with melted butter again.

CRACKER BARREL LIKE BISCUITS! REALLY!

Steps:

• Preheat oven to 450.
• SIFT (this is important!) together the dry ingredients into a large bowl.
• Cut in the butter and then stir in the milk until the dough comes together.
• Divide the dough in half, and then each half in half again. Continue doing this until you have 32 small, roughly-equal, portions. Roll these into balls. Take two balls at a time and press them together into one disk. (This is what allows the biscuits to separate nicely for buttering!) Don't press them too flat, they should be about 1/4 to 1/2 inch thick. Keep doing this until you have 16 disks. Place them on a ungreased cookie sheet, sides touching. Brush lightly with beaten egg white.
• Bake 8 - 10 minutes, depending on how dark you like them. 9 minutes works for me.
• When they come out, immediately brush them generously with melted butter.
• Eat some right away! They are SO good fresh from the oven! Enjoy!

CRACKER BARREL BISCUITS RECIPE - (4.6/5)

Steps:

• Oven temperature 425 degrees Fahrenheit. If you do not have self rising flour, then take 2 cups of cake and pastry flour (soft wheat) and add to it 2 1/2 teaspoons of baking powder and 1/4 teaspoon salt. Frozen lard is best for work in a food processor, if you are cutting the lard in by hand cold lard from the refrigerator is fine. Cut in lard into the flour till it is crumbly, with pieces of lard being no larger than a small pea. Add in the milk all at once. If using a food processor, leaving the machine running pour milk down the chute, if by hand, make a well in the centre of the flour/lard mixture and pour in the milk, and mix quickly just till flour is moistened. Get the dough out onto a floured board and pat down to about 1 inch thick and cut into rounds with a cookie cutter, I used a 2 1/2 inch one. Place on baking sheet and bake in oven for approximately 8 - 10 minutes. When done, get them out and brush the tops with the melted butter, this makes them soft.

COPYCAT CRACKER BARREL HASH BROWN CASSEROLE

Steps:

• Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.
• Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
• Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
• Garnish with chopped parsley and serve hot.