Copycat Cracker Barrel Biscuit Recipe
This post may contain affiliate links. Please read my disclosure policy.
This Cracker Barrel Biscuit Recipe will be your new go-to in the kitchen. All you need are 5 simple ingredients and about 15 minutes to get a full pan in the oven. And they bake in even less time than that! Flaky, buttery, and super tender, these copycat Cracker Barrel biscuits are perfect for breakfast, lunch, and dinner… and snacking too!
Cracker Barrel Biscuit Recipe
Did you know that Cracker Barrel serves over 210 million biscuits a year?! That’s a lot of biscuits, so they must be doing something right!! And they make them all from scratch too.
Like any good Southern recipe, the secret is buttermilk. It’s an easy way to add flavor, moisture, and just enough acidity for perfectly fluffy results.
This Cracker Barrel biscuit recipe is also made entirely from scratch — no Bisquick or Jiffy in sight! Just 5 simple ingredients and some elbow grease are all you need.
Pair them with other Cracker Barrel favorites like meatloaf, mac and cheese, and hash brown casserole when you’re craving down-home comfort food!
Ingredient Notes and Substitutions
- All-purpose Flour – While many Southern biscuit recipes call for self-rising flour, you can make this recipe with AP flour.
Don’t try to substitute with self-rising, though! It already contains baking powder and salt, and the amounts are different than in this recipe. - Baking Powder – This is a double-acting leavener, meaning it will start working when mixed with liquid and again when exposed to the heat from the oven. It’s a must for tall, fluffy biscuits!
- Salt – This flavors the dough and actually makes it stronger! I prefer kosher salt for all of my cooking and baking, but any non-ionized salt will do the trick (ionized salt can have a chemical taste).
- Unsalted Butter – You’ll use this in two parts: very cold, cubed butter in the dough and then melted butter brushed on top.
There’s a rumor that the original Cracker Barrel biscuits recipe uses salted shortening on top, but I like the flavor of butter best — and I always have it on hand! - Buttermilk – Can’t make buttermilk biscuits without it! You can make an easy substitute if you don’t have any on hand.
Mix 1 tablespoon of vinegar or lemon juice into 1 cup of regular milk, then let it sit for about 5 minutes to thicken.
Since you don’t need a full cup of buttermilk for this Cracker Barrel biscuit recipe, you’ll need to measure out the right amount and discard the rest.
Tips and Tricks to Make Perfect Cracker Barrel Biscuits
- Cut very cold butter into the flour mixture.
That means you’ll use a pressing motion instead of a circular stirring motion. I have a pastry cutter for jobs like these, but you can get by with a fork or even your fingers (though it’ll be more like rubbing with your fingers).
Once the mixture looks like tiny, pea-sized crumbs, add the buttermilk. The more you work the butter, the softer it will become — and that will cause the biscuits to be less flaky.
- Keep extra flour on hand to help with stickiness.
Use a little to coat your hands when kneading and patting the dough into shape. Don’t go overboard though, or you’ll end up drying out the dough.
- Shape the dough with your hands instead of rolling it out.
It’s really easy to do, and much faster in my opinion! You’ll also avoid overworking the dough or softening the butter too much.
- Press straight down without twisting when cutting out biscuits.
Twisting can seal the edges and prevent your buttermilk biscuits from rising as high as possible.
It helps to position your body over the dough, using the strength from your shoulders and torso to press all the way through the dough instead of relying just on your wrists.
- Brush the tops with butter twice.
You’ll add some before baking to help the tops brown, then more when they’re hot from the oven for extra flavor!
Prep Ahead
- Line baking sheet with parchment
- Cube and re-chill butter
Kitchen Tools You Will Need
- Baking Sheet lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
- Large Bowl – This one is my go-to!
- Pastry Blender – The easiest way to cut cold butter into dough, though you can use a fork or your fingers if needed.
- Round Biscuit Cutter – In a pinch, you can use the open end of a round drinking glass as long as the sides are smooth. Aim for 2 ½ – 3 inches in diameter.
- Basting Brush – Useful for everything from greasing pans to basting food.
Serving Suggestions
These are delicious hot from the oven or slathered with your favorite spreads. Split them open and add more butter, honey, or jam.
I’ve even got a few homemade butter recipes that would be delicious, including honey, maple, and cinnamon flavors.
You can also add mix-ins to this Cracker Barrel biscuits recipe! Try shredded cheese, chopped herbs, or even bacon crumbles for more flavor. Gently fold them into the dough just before shaping.
Storing and Reheating Copycat Cracker Barrel Biscuits
Leftover buttermilk biscuits can be kept at room temperature for about 2 days or in the refrigerator for up to a week. Store in an airtight container so they don’t dry out.
Copycat Cracker Barrel Biscuits also freeze really well! Allow them to cool, then wrap them individually in plastic wrap and stack in a freezer bag.
Freeze for up to 3 months, then thaw at room temperature and warm in the oven at 350°F for about 10 minutes.
You can also reheat Cracker Barrel biscuits in the microwave, but use medium power for 20-30 seconds and consider wrapping each one in a damp paper towel. If they overheat, they’ll end up tough and dry.
Cracker Barrel Biscuits Recipe FAQ
The key is using buttermilk and butter — and both should be very cold! The tiny chunks of butter create pockets of steam in the dough, helping the biscuits rise and become very tender.
Meanwhile, the buttermilk provides acidity to help the dough rise, and it has more fat than regular milk, which functions similarly to butter.
Yes, you can prepare this Cracker Barrel biscuit recipe up to a day in advance. Wrap the dough tightly in plastic wrap and refrigerate until you’re ready to cut and bake.
That all depends on whether you want them to rise higher or come out crispier! Space them out as you would cookies if you prefer them to be shorter and crispy on the sides.
But I’m all about those super tall and fluffy biscuits, so I place them pretty close together — about ¼ inch — but not touching to start.
They’ll lean on each other a bit as the dough expands in the oven, helping each biscuit rise higher and straighter. The tops brown nicely, but the sides stay soft.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Copycat Cracker Barrel Biscuit Recipe
Equipment
- biscuit cutter
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup unsalted butter, chilled and cubed
- 3/4 cup buttermilk, chilled
- 2 tablespoons unsalted butter, melted (for brushing)
Instructions
- Preheat your oven to 450°F (232°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing the surface.
- In a large bowl, combine all-purpose flour, baking powder, and salt, mixing thoroughly.
- Add the chilled butter to the flour mixture. Using a pastry blender, fork, or your hands, incorporate the butter into the flour until the mixture resembles small pea-sized crumbs, crucial for achieving flaky biscuits.
- Create a well in the center of the mixture and pour in the cold buttermilk. Stir gently with a fork or wooden spoon until the dough is just combined and slightly sticky. Be careful not to overmix.
- Transfer the dough onto a lightly floured work surface. Knead it gently about 5-6 times until it holds together, then pat it into a rectangle about 1/2-inch thick.
- Use a biscuit cutter or a floured glass to press down and cut out biscuits, avoiding twisting to ensure even rising. Gather scraps and re-roll to cut additional biscuits.
- Place the biscuits on the prepared baking sheet, close but not touching. Brush the tops with melted butter to aid in browning.
- Bake for 10-12 minutes in the preheated oven until the tops are golden and the biscuits have risen.
- After baking, remove from the oven and brush with more melted butter if desired. Serve warm with your favorite toppings. Enjoy!
Donna’s Notes
Adjust the size of your biscuit cutter based on your preference. A smaller cutter will yield more biscuits, while a larger cutter will result in fewer, but larger, biscuits. Adjust baking time as needed for size changes.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
They rose nicely, and the texture and flakiness were like those of Cracker Barrel. But I used unsalted butter to brush on the tops of the biscuits. Salted butter would have given them a little kick of extra taste. I will try that next time.