Cracker Barrel Like Biscuits Recipes

CRACKER BARREL OLD COUNTRY STORE BISCUITS

Cracker Barrel Old Country Store Biscuits image

I like these because they are so quick and easy. Even though you use Bisquick, they don't come out tasting like Bisquick or like baking powder. I always have to double the batch to make sure I get some!

Provided by Kay D.

Categories Breads

Time 23m

Yield 10 biscuits

Number Of Ingredients 5

Ingredients

2 1/4 cups Bisquick
2/3 cup buttermilk
1 teaspoon sugar
1 tablespoon butter, melted
melted butter, for brushing

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 LIKE BISCUITS! REALLY!

Cracker Barrel Like Biscuits! Really! image

I have been on a quest to discover the secret to Craker Barrel's perfect biscuits. There are several recipes out there that claim to be like Cracker Barrel's. I have tried them all, and they all fall short. Finally, through much trial and error, and a combination of the many other recipes I've used, I have created a recipe that is about as close as you could hope to come!!!!

Provided by harikristi

Categories Breads

Time 20m

Yield 16 Biscuits, 8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups self-rising flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons powdered sugar
1/2 cup butter, chilled and diced
3/4 cup milk
1 beaten egg white
extra butter, melted, for brushing

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!

Nutrition Facts : Calories 231.7, Fat 12.7, SaturatedFat 7.9, Cholesterol 33.7, Sodium 743.4, Carbohydrate 25, Fiber 0.8, Sugar 0.7, Protein 4.4

COPYCAT CRACKER BARREL HASH BROWN CASSEROLE

Copycat Cracker Barrel Hash Brown Casserole image

Creamy, cheesy, easy, and the star of the breakfast, brunch, or dinner table. Comfort food at its finest!

Provided by lutzflcat

Categories Potato Casseroles

Time 1h5m

Yield 10

Number Of Ingredients 12

Ingredients

cooking spray
1 (30 ounce) package frozen shredded hash browns, thawed
2 ½ cups shredded Colby cheese, divided
1 (10.5 ounce) can cream of chicken soup
8 ounces sour cream
⅔ cup finely chopped onion
¼ cup unsalted butter, melted
1 large egg, beaten
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
chopped parsley for garnish (optional)

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.

Nutrition Facts : Calories 328.9 calories, Carbohydrate 20.5 g, Cholesterol 75.8 mg, Fat 23 g, Fiber 1.4 g, Protein 11.6 g, SaturatedFat 14.3 g, Sodium 592.8 mg

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