Cracker Barrel Old Country Store Biscuits

"I like these because they are so quick and easy. Even though you use Bisquick, they don't come out tasting like Bisquick or like baking powder. I always have to double the batch to make sure I get some!"
photo by Dine  Dish photo by Dine  Dish
photo by Dine Dish
photo by Denise R. photo by Denise R.
photo by Stacie P. photo by Stacie P.
photo by Anonymous photo by Anonymous
photo by Denise R. photo by Denise R.
Ready In:
10 biscuits




  • Preheat oven to 450°F.
  • Mix the Bisquick, buttermilk and sugar together in a bowl.
  • Add the melted butter into the batter.
  • Stir until a soft dough forms.
  • Turn out onto a well floured work surface.
  • Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough.
  • Roll 1/2 thick, or thicker if you prefer towering biscuits.
  • Cut out into 2" rounds (or your preferred size).
  • Place close together on an ungreased baking sheet.
  • Brush tops with melted butter.
  • Bake for 8 to 10 minutes; I usually find 8 minutes is enough.
  • When you remove the biscuits from the oven, brush the tops with melted butter again.

Questions & Replies

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  1. Ben H.
    so do you put the butter in the mix or on top or both and if both how much
  2. wconk54574
    When I double size of biscuit what is the cooking time
  3. Floyd D.
    How much vinergar to add to regular milk
  4. Floyd D.
    I don't have buttermilk, so how much finger to use with regular milk? Will it be okay to use regular milk?


  1. michelles3boys
    These are AWESOME biscuits! I can't believe biscuits this good can be made from Bisquick! It's so fast and easy. I didn't have any buttermilk, so I used the trick of adding a little vinegar to regular milk to make my own. My biscuits turned out so light and fluffy. Thank you so much Kay for sharing your recipe. Believe me, I will be making these again and again!
  2. illinirn
    The bisquick is as close as you will get to the "dry mix" used for those biscuits. Made from shortening and self rising flour we made up "pounds" of it at a time and used it all on morning shifts. But no sugar was ever put in the original. Sr flour, shortening and buttermilk then real butter brushed on top. I've made millions!! And handle them e-a-s-y!! Happy baking!
  3. Valora L.
    Not Cracker Barrel recipe as I worked there for years, and I made their biscuits daily...there is no baking mix used. Just flour , shortening, milk and brushed with butter.
  4. gingerly88
    I am so anti-Bisquick...yet I've been seeing all these recipes using it that have me "curious" so I got a small box. I always make biscuits from scratch BUT I was so tired that I wanted a little shortcut. Fiance took a bite and hadn't even finished swallowing when he said "OH MY GOD, these are good!" I guess I'm not so anti-Bisquick after all. Thanks!
  5. Denise R.
    These were some great biscuits......cooked in a cast iron skillet.....this one is for keeps.
    • Review photo by Denise R.


  1. Beverly F.
    When the humidity levels are high in your area, you might need to add more liquid. I prefer to bake biscuits in a cast iron skillet but place a square griddle under it to prevent over-baked thick bottom crust.
    • Review photo by Beverly F.
  2. David F.
    I tweaked it a bit. I added 2 tablespoons of sourdough levin. As you can see... I only cook with cast iron and turned out pretty good.
    • Review photo by David F.
  3. Anonymous
    No tweaks!
  4. Dan J.
    I cut the recipe in half, used 1/3 cup of 1% milk, mixed with 1 tsp. of lemon juice, and the biscuits were simply delicious. Even the two biscuits I had left over for the following day taste great after heating a few minutes in the oven. Great recipe, ThanQ!
  5. Grandma Deb
    These are really good and quick. Used a little vinegar in the milk instead of buttermilk. Baked for 8 minutes and they were perfect with my sausage gravy.



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