Cracker Barrel Buttermilk Biscuits

This copycat recipe for Cracker Barrel Buttermilk Biscuits uses biscuit/pancake mix as a baking shortcut. It has earned a spot in our family’s recipe arsenal for copycat Cracker Barrel recipes!

Biscuits are such a wonderful treat! You can have them in the mornings for breakfast or serve them in the evenings as a side with soups and stews. They can be filled with different ingredients as well.

Copycat Cracker Barrel Buttermilk Biscuits opened on a plate and in a basket.

My husband’s grandmother made awesome biscuits, supposedly. She took her biscuit recipe with her when she passed away. Due to this, everyone had to guess what her secret was until this recipe came along.

Recommended Baking Tools

These are affiliate links and will not change the price of the items.

Why you should make these Cracker Barrel Buttermilk Biscuits

  • The entire recipe is less then 7 ingredients
  • There is minimal prep time involved
  • They compliment just about any main dish
  • Bisquick--need I say more 😉

Ingredients and tips for baking these biscuits

Wondering about the items you’ll need to produce these biscuits? I’ll break them down for you, ingredient by ingredient with affiliate links included.

  • Pre-made Biscuit/Pancake Mix: We love to use Bisquick baking mix for this. In any event, you can use another brand if you prefer.
  • Buttermilk: Do not leave this ingredient out! This is what gives the biscuits a rich and full flavor.
  • Sugar: This ingredient adds a bit of sweetness to the biscuits. Do not skip it!
  • Butter: Due to baking purposes, we use unsalted butter. You will need this for the mixing process and to coat the biscuits after baking.
  • Flour: We use all purpose. Always make sure you have a bit more on hand for dusting the surfaces and your hands. It helps make surfaces non-sticky.
A basket filled with buttermilk biscuits.

Instead of Bisquick, what can I use for baking these Cracker Barrel Buttermilk Biscuits?

You can use whatever pre-made pancake/baking recipe or mix you have. Pioneer and Jiffy are great brands. In addition, you can also use a homemade mix.

Can I substitute buttermilk with something else?

You can make your own buttermilk substitute by combining 1 cup of milk with 1 tablespoon of white distilled vinegar. Before adding to the recipe, let it sit for 10 minutes. It should have a clumping consistency the more it sits.

The dough came out sticky and difficult to work with. Is this normal?

Yes! I recommend having extra flour on hand to coat your hands and rolling pin to chase away the stickiness.

What bakeware do you recommend I use to make these biscuits?

We love our 3 Piece Baker set from Nordic Ware! The heat is distributed evenly and as a result, each biscuit comes out fluffy and full. At the same time, their nonstick surface also helps with cleaning.

More of our favorite breakfast recipes:

Two buttermilk biscuits on a white plate cut in half.

Make these Cracker Barrel buttermilk biscuits a full meal

Wondering what to serve with these yummy Cracker Barrel Biscuits? I have suggestions below:

Our Favorite Baking Spices

Enjoy our list of favorite baking spices! They are affiliate links and will not change the price of the items.

  1. Spiced Vanilla Bean Sugar
  2. Georgia Peach Spice
  3. Mt. Baker Chai Spice Mix
  4. Baker's Brew Coffee Spice

Copy Cat Cracker Barrel Buttermilk Biscuits

This recipe uses already made biscuit/pancake mix as a shortcut to making these yummy gems. Biscuit making is a hard job. Let this recipe take the difficulty away for a while. 
Makes 6 biscuits @ 286 calories for each one
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Breakfast, Side Dish
Cuisine: American
Keyword: 5 Ingredient, comfort food
Serves: 6 biscuits
Calories Per Serving: 286


  • 2 and 1/4 cup pre-made biscuit/pancake mix
  • 2/3 cup buttermilk
  • 1 and 1/2 tsp. granulated sugar
  • 1 tbsp. unsalted butter, melted
  • 2 tbsp. unsalted butter, melted for brushing
  • 1/4 cup all purpose flour plus a little more for dusting and preventing stickiness


  • Preheat oven to 450 degrees and spray a glass baking dish with non stick spray.
  • In a glass mixing bowl, stir together the premade biscuit/pancake mix, buttermilk, and sugar. Mix until well combined.
  • Add in the 1 tablespoon of melted butter and mix again until well blended.
  • Sprinkle a flat surface with 1/4 cup of all purpose flour. Take the dough and knead it at least 20 times on the surface, using the flour to coat it.
  • Roll dough until it is at least 1/2 inch to 1 inch thick all around.  With a round biscuit cutter, cut them into pieces and place them on the dish.
  • Brush the tops with half of the 2 tablespoons of melted butter.
  • Bake for 8-10 minutes or until tops are light brown.  After baking, brush tops with the remaining melted butter.

Libby's Notes

The dough may appear sticky once you start rolling it out and everything is mixed. Adding a tad bit more all purpose flour will help with this. 


Serving: 1biscuit | Calories: 286kcal | Carbohydrates: 35g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 603mg | Potassium: 109mg | Fiber: 1g | Sugar: 8g | Vitamin A: 229IU | Calcium: 111mg | Iron: 1mg
Tried this recipe?Mention @cooknwithlibby or tag #cookwlib!


  1. thanks for your recipe, what is "Bisquick"? i live in saudi… i dont think we can get it hear, instead of that do you have any other ingrediant which i can replace for that?

    1. Thank you for this recipe. It was delicious! I made it exactly how you said. I will be making this from now on!

      1. You are very welcome 🙂 I’m so glad to hear that you enjoyed it 😉

    2. Bisquik is a biscuit, pancake, waffle, dumpling, etc., premixed box of ingredients developed originally from what was used on trains to make baked goods. If you cannot get it where you are you can Google Bisquik substitute for a recipe to make your own.

  2. Thank you Redwolf 🙂 You beat me to the answer. Also Mohamed, if you can get Jiffy mix, try using that as a substitute as well. If not, then the recipe that Redwolf supplied should do the trick 🙂

  3. Anonymous says:

    I use pioneer buttermilk mix and also use buttermilk to mix up the dough like Libby. Works great.

  4. Anonymous says:

    This is the mix recipe that I use in place of Bisquick.
    9 cups sifted all-purpose flour
    10 cups sifted soft wheat or
    cake flour
    1/3 cup double-acting baking
    1 tablespoon salt
    1 teaspoon cream of tartar
    1/4 cup sugar
    2 cups shortening which does
    not require refrigeration
    The link is:
    I have used it measure for measure in any Bisquick recipe with success for many years.

    1. I'm glad I checked out the link you included! The first 2 ingredients are interchangeable… as in it's one or the other, not both! 9 cups sifted all-purpose flour OR 10 cups sifted soft wheat or cake flour! 🙂

  5. mmm, i really could go for a nice hot biscuit about now!

  6. I wonder if your husband mans grandmother used lard instead of butter or even Crisco – that is what my grandmama used. It is a southern thing – using lard I know. I know too that it is not good for us but sure makes tasty and flaky biscuits!

    1. It's possible she did use lard or Crisco. I should experiment with that one day 😉

  7. These look absolutely delicious, I am always looking for a good homemade biscuit recipe. Pinning now and can't wait to try them! I would love for you to link up this recipe at my Tasty Tuesday recipe link up party here!

  8. I just tried to make these and something is not right. I double checked that I added everything exact and in the exact way. My problem is that my dough was like thick cake batter after mixing bisquick (original not buttermilk biscuit mix) buttermilk (whole), and sugar. I had to add so much more bisquick to be able to knead it without it sticking all over everything. The recipe just states to use Bisquick. Do you know what may have caused this to happen?

    1. I’m sorry these didn’t work out for you 🙁 Everything you did sounds right on track. However, the dough does get pretty sticky and thick, but when it does, I just add a tad bit more all purpose flour to take some of the stickiness away when I start to roll it out. Hope this helps some. 🙂

      1. I have added this little tidbit to the recipe so hopefully it will help others if they come across this same issue.

  9. 5 stars
    This is our family’s favorite biscuit recipe!

  10. 5 stars
    I use buttermilk in recipes only (the taste by itself is awful). I went to the store and could find only quarts of buttermilk. Can a buttermilk substitute be used in place of the real (nasty tasting) stuff. Thanks.

    1. We don’t like the taste of plain buttermilk either. I just use it to cook and bake with. If you don’t feel like spending money on a pint, you can easily make your own by combining 1 cup of milk (whole or 2%) with 1 tablespoon of lemon juice or vinegar. Let it sit at room temperature for about 10 minutes, then use as directed in the recipe. It is noted that the texture of some recipes may be a little different due to this substitution, however, it normally does the trick 🙂 Let me know if you have anymore questions 🙂

  11. Kenzi Sashidharan says:

    I made these and followed the recipe exactly (except I used a metal baking dish instead of a glass one because I didn’t have a glass one) , but the biscuits didn’t rise at all. They’re more of a slightly fluffy cracker. Any ideas as the what went wrong?

  12. Do you put the biscuits touching in the glass pan or not touching? Like a 9×13 pan?? Thanks!

    1. You can use a 9×13 pan and the biscuits can be touching.

  13. Can you clarify the nutrition? The recipe says 6 servings at 86 calories. How? How many biscuits does this recipe actually make?

    1. Hi Rachel. Thank you for bringing this to my attention. I went back and calculated the total calories and made the proper edits to the recipe card. A serving size is 1 biscuit at 286 calories. The recipe makes 6 biscuits total. Hope that helps. Let me know if you have any questions.

  14. 3 stars
    These ended up being a tad sweeter than actual CB biscuits. Also, I think it’s just because I’m from the south but I prefer the taste of self rising flour biscuits to Bisquick. Not terrible, just not for me and my family.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating