Inside: Looking for an easy Cracker Barrel biscuit recipe? These biscuits are so easy to make and taste just like the Cracker Barrel Biscuits.
One of my favorite things about going to Cracker Barrel is the fresh biscuits. They are so moist and yummy, I think I could make a meal out of them. I love how close these biscuits are to Cracker Barrel biscuits and I really love how easy this Cracker Barrel biscuit recipe is to make.
This Cracker Barrel biscuit recipe is so simple, it only takes three ingredients. I recommend using White Lily Self Rising Flour. I made the switch to White Lily after I heard that Cracker Barrel uses it. I really think the brand makes a difference.
Start by mixing 4 cups self rising flour and 2/3 cup vegetable shortening together in a bowl. You will want to make sure you get rid of any large clumps of shortening.
Then slowly add 1 and 1/3 cup buttermilk a little at a time. When the dough is all mixed well, roll it out on a floured surface. Roll to about 1/2 inch thick and cut out biscuits.
Place biscuits in a greased cast iron skillet. It’s okay if they are touching.
Bake biscuits in the oven at 450 degrees for 8-10 minutes. Remove from the oven when they are turning a golden color and brush them with melted butter.
These biscuits are fantastic with some jam on top hot out of the oven. We love to have them for dinner with some gravy. However you eat them, they will be gone in no time at all.
Cracker Barrel Biscuit Recipe
- 4 cups White Lily Self Rising Flour
- 2/3 cups vegetable shortening
- 1 and 1/3 cup buttermilk
- 2 tablespoons melted butter
Mix 4 cups self rising flour and 2/3 cup vegetable shortening together in a bowl, getting rid of any large clumps. Slowly add 1 and 1/3 cup buttermilk. When the dough is all mixed well, roll it out on a floured surface. Roll to about 1/2 inch thick and cut out biscuits. Place biscuits in a greased cast iron skillet and bake biscuits in the oven at 450 degrees for 8-10 minutes. Remove when golden brown and brush with butter.
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What if you don’t have a cast iron skillet?
If you don’t have a cast iron skillet you can just use a regular baking sheet. You may need to adjust the time a bit and try baking for a few minutes longer.
I was so excited to try this recipe, but it did not turn out well for me. I followed the recipe exactly, and I had to bake them for almost 30 minutes. By this time the outsides were hard and insides still doughy. I have no idea what went wrong! Any ideas?
Oh no, I am so sorry to hear that. I am assuming that you had the oven up to 450 before you put them in the oven? Are you using the cast iron skillet? If you are you can always try preheating the cast iron first to get it extra hot. I hope that helps.
Yes, I had the oven preheated to 450 before baking. I will have to try preheating the cast iron and see if that helps!
This is a horrible recipe. Not sure if you’re missing an ingredient but they do not rise and our nothing like Cracker Barrell biscuits. Don’t make these ya’ll…I wish someone had commented before I wasted my time and had to skip breakfast.