These Cracker Barrel biscuits are soft, fluffy, and easy to make with just four ingredients! They have a buttery, homemade flavor and are perfect for breakfast or as a side with any meal.
Jump to RecipeIngredients Needed:
- 2 1/4 cups Bisquick mix
- 2/3 cup buttermilk
- 1 teaspoon sugar
- 1 tablespoon melted butter
How To Make Biscuits?
- Preheat the oven: Set your oven to 450°F.
- Mix the dough: In a large bowl, mix Bisquick, buttermilk, and sugar. Add the melted butter and stir until a soft dough forms.
- Knead and roll: Lightly flour a surface, place the dough on it, and knead 20 times. Roll the dough to 1/2-inch thickness.
- Cut the biscuits: Use a biscuit cutter or a small glass to cut out biscuits. Place them close together in an ungreased 8×8-inch cake pan and press them down slightly.
- Bake: Put the biscuits in the oven and bake for 8 to 10 minutes until golden brown.
Recipe Tips:
- Use cold buttermilk: Cold buttermilk makes the dough soft and helps the biscuits rise higher. If your buttermilk is warm, chill it in the fridge for a few minutes before using.
- Don’t overmix the dough: Stir the ingredients just until they come together. Overmixing makes the biscuits tough instead of light and fluffy.
- Knead gently and not too much: Knead the dough only 20 times to keep it soft. Pressing too hard or kneading too much can make the biscuits dense.
- Place biscuits close together: When placing them in the pan, make sure they touch slightly. This helps them rise better and gives them soft sides.
- Check for doneness early: Ovens can be different, so start checking the biscuits at 8 minutes. They should be golden on top and slightly firm to the touch.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Cracker Barrel Biscuits cool to room temperature. Then, store them in an airtight container and keep them in the fridge for up to 5 days.
- Freeze: Once the biscuits have cooled, place them in a freezer-safe bag or container. Store them in the freezer for up to 3 months.
- Reheat: Set the air fryer to 300°F and heat the biscuits for 3–4 minutes until warm and slightly crispy.
Nutrition Facts:
- Calories: 171 kcal
- Total Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 6mg
- Sodium: 464mg
- Potassium: 82mg
- Total Carbohydrate: 22g
- Dietary Fiber: 0g
- Sugars: 5g
- Protein: 3g
Cracker Barrel Biscuits
Course: Side DishCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
10
minutesCooking time
10
minutesCalories
171
kcalThese Cracker Barrel biscuits are soft, fluffy, and easy to make with just four ingredients! They have a buttery, homemade flavor and are perfect for breakfast or as a side with any meal.
Ingredients
2 1/4 cups Bisquick mix
2/3 cup buttermilk
1 teaspoon sugar
1 tablespoon melted butter
Directions
- Preheat the oven: Set your oven to 450°F.
- Mix the dough: In a large bowl, mix Bisquick, buttermilk, and sugar. Add the melted butter and stir until a soft dough forms.
- Knead and roll: Lightly flour a surface, place the dough on it, and knead 20 times. Roll the dough to 1/2-inch thickness.
- Cut the biscuits: Use a biscuit cutter or a small glass to cut out biscuits. Place them close together in an ungreased 8×8-inch cake pan and press them down slightly.
- Bake: Put the biscuits in the oven and bake for 8 to 10 minutes until golden brown.
Notes
- Use cold buttermilk: Cold buttermilk makes the dough soft and helps the biscuits rise higher. If your buttermilk is warm, chill it in the fridge for a few minutes before using.
- Don’t overmix the dough: Stir the ingredients just until they come together. Overmixing makes the biscuits tough instead of light and fluffy.
- Knead gently and not too much: Knead the dough only 20 times to keep it soft. Pressing too hard or kneading too much can make the biscuits dense.
- Place biscuits close together: When placing them in the pan, make sure they touch slightly. This helps them rise better and gives them soft sides.
- Check for doneness early: Ovens can be different, so start checking the biscuits at 8 minutes. They should be golden on top and slightly firm to the touch.
