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.
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.
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Why you should make these Cracker Barrel Buttermilk Biscuits
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.
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:
- Brown Sugar and Peppered Bacon
- 30 Minute Breakfast Quiche
- Copycat Cracker Barrel Hash Brown Casserole
- A Collection of Favorite Breakfast Recipes
- 20 Easy Crockpot Breakfast Dishes
Make these Cracker Barrel buttermilk biscuits a full meal
Wondering what to serve with these yummy Cracker Barrel Biscuits? I have suggestions below:
The following items are what I use daily and/or weekly in my kitchen. They are affiliate links and will not change the sale price.
Ingredients
- 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
Equipment You’ll Need
Instructions
- Preheat oven to 450 degrees and spray a glass baking dish with non stick spray.
- 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.
- 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.
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?
Pancake mix!!
Thank you for this recipe. It was delicious! I made it exactly how you said. I will be making this from now on!
You are very welcome 🙂 I’m so glad to hear that you enjoyed it 😉
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.
Bisquick is a name brand baking mix. You can make your own http://unsophisticook.com/bisquick-substitute-recipe/. It can be used for biscuits, waffles, coffee cake, and many other recipes.
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 🙂
I use pioneer buttermilk mix and also use buttermilk to mix up the dough like Libby. Works great.
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
powder
1 tablespoon salt
1 teaspoon cream of tartar
1/4 cup sugar
2 cups shortening which does
not require refrigeration
The link is: http://www.extension.purdue.edu/extmedia/CFS/CFS-511.html
I have used it measure for measure in any Bisquick recipe with success for many years.
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! 🙂
mmm, i really could go for a nice hot biscuit about now!
Me too!
We love those biscuits too. I will be making these soon.YUUUMMMM!!
I hope you enjoy them Marsha 😉
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!
It's possible she did use lard or Crisco. I should experiment with that one day 😉
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!
Thank you for the pin and the invite 😉
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?
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. 🙂
I have added this little tidbit to the recipe so hopefully it will help others if they come across this same issue.
This is our family’s favorite biscuit recipe!
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.
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 🙂
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?
Hi Kenzi. It could be a couple of things. If you are looking to troubleshoot it, please send me an email at: olivias@cookingwithlibby.com and I can try to help.
Do you put the biscuits touching in the glass pan or not touching? Like a 9×13 pan?? Thanks!
You can use a 9×13 pan and the biscuits can be touching.
Can you clarify the nutrition? The recipe says 6 servings at 86 calories. How? How many biscuits does this recipe actually make?
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.
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.