Copy Cat Cracker Barrel Buttermilk Biscuits

3.89 from 52 votes

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 6-7 biscuits @ 286 calories for each one

Course Breakfast, Side Dish

Cuisine American

Keyword 5 Ingredient, comfort food

Prep Time 10

Cook Time 10

Total Time 20

Servings biscuits

Calories 286kcal

Equipment

Ingredients

2 and 1/4 cup pre-made biscuit/pancake mix
2/3 cup buttermilk
1 and 1/2 tsp. granulated sugar
3 tbsp. unsalted butter, divided
1/8 cup all purpose flour plus a little more for dusting and preventing stickiness

Instructions

Preheat oven to 450 degrees. Place an oven safe cast iron skillet inside oven while preheating to get warm.
In a glass mixing bowl, stir together the premade biscuit/pancake mix, buttermilk, and sugar. Mix until well combined.
Melt 1 tablespoon of butter. Add it to the mix and stir until well blended.
Sprinkle a flat surface with 1/8 cup of all purpose flour. Take the dough and knead a few times on the surface, using the flour to coat as needed.
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 a plate.
After the oven is finished preheating, take the cast iron skillet out and place another tablespoon of butter inside. Once the butter is melted, place the uncooked biscuits inside the skillet. Form a circle with the biscuits, making sure the edges are touching.
Bake for 10-12 minutes or until tops are light brown. After baking, brush tops with the remaining butter.

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.

Nutrition