Prep 10 mins
Cook 10 mins
I have been on a quest to discover the secret to Craker Barrel's perfect biscuits. There are several recipes out there that claim to be like Cracker Barrel's. I have tried them all, and they all fall short. Finally, through much trial and error, and a combination of the many other recipes I've used, I have created a recipe that is about as close as you could hope to come!!!!
- 2 cups self-rising flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 2 teaspoons powdered sugar
- 1⁄2 cup butter, chilled and diced
- 3⁄4 cup milk
- 1 beaten egg white
- extra butter, melted, for brushing
- Preheat oven to 450.
- SIFT (this is important!) together the dry ingredients into a large bowl.
- Cut in the butter and then stir in the milk until the dough comes together.
- Divide the dough in half, and then each half in half again. Continue doing this until you have 32 small, roughly-equal, portions. Roll these into balls. Take two balls at a time and press them together into one disk. (This is what allows the biscuits to separate nicely for buttering!) Don't press them too flat, they should be about 1/4 to 1/2 inch thick. Keep doing this until you have 16 disks. Place them on a ungreased cookie sheet, sides touching. Brush lightly with beaten egg white.
- Bake 8 - 10 minutes, depending on how dark you like them. 9 minutes works for me.
- When they come out, immediately brush them generously with melted butter.
- Eat some right away! They are SO good fresh from the oven! Enjoy!
Sorry chef, these are not like cracker barrel's. They are not even like biscuits. On a quest myself...hope to be in touch soon.
I didnt think these biscuits were at all like cracker barrels. I like the idea of rolling them in to balls like that but it is way too much butter. Cracker Barrel biscuits are not buttery like that. And mine a little on the dry crumbly side. I am gonna try again tonite using crisco instead of butter and a previous most mentioned leaving out the baking soda so I will try that. And Im also gonna try making in a cast iron skillet.
I've made this recipe four times, now, and while they're always awesome, they come out different every time. The time they turned out most like CB's was when I forgot to add the baking soda... I've also made them in a cast iron biscuit pan (the kind with individual slots). In that case, I think they came out better if you use about 3/4 of a stick of butter.