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I love Cracker Barrel Biscuits. My dad got me hooked on them a couple years ago when we went to Cracker Barrel and he asked for a plate of them to be brought out before our food. I am not a big biscuit fan, but these are fantastic with butter or jam. I had come across some recipes before, but none have come close until this one.
I had recently read that Cracker Barrel only uses White Lily Flour so I picked up a bag at Meijer. I made a buttermilk biscuit recipe and they are fantastic. They are so light and fluffy, just like Cracker Barrel and they freeze great! There are very few ingredients needed and they only take a few minutes to make.
Mix 4 cups White Lily Self Rising Flour and 2/3 Cup Shorting together in a bowl. Add 1 and 1/3 cup Buttermilk and mix. Roll out dough on floured surface and cut out biscuits. Place biscuits in a greased cast iron skillet.
Bake biscuits in an oven heated to 450 degrees for around 8-10 minutes. Remove from the oven and brush with melted butter. I love to freeze half the biscuits on a cookie sheet before they are cooked. Then when they are frozen I put them in a freezer container and store until I am ready to cook them. Let them defrost for about 20 minutes and cook as usual.
Cracker Barrel Biscuit Recipe
- 4 Cups White Lily Self Rising Flour
- 2/3 Cups Shortening
- 1 and 1/3 cup Buttermilk
- 2 Tablespoons Butter
Blend shortening and self rising flour together. Mix in buttermilk for about a minute. Roll onto a floured surface and cut out. Bake at 450 degrees for about 8 -10 minutes. Brush with melted butter.
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