Biscuits – Easy Cracker Barrel Copycat

These Cracker Barrel Biscuits are warm, fluffy, and only take four ingredients — just Bisquick, buttermilk, butter, and a little sugar. They bake up soft in the middle, golden on top, and go with basically everything. Quick to mix, easy to bake, and cozy enough to count as therapy in bread form.

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Quick Summary

• Prep time: 10 mins
• Cook time: 10 mins
• Flavor: Buttery, warm, tender
• Great for: Brunch, soup nights, side of comfort

Why I Like This Recipe

Honestly, it’s a no-brainer. One bowl. No fuss. They puff up in the oven like a dream and make any dinner feel a little more “home.”

Ingredients

• 2¼ cups Bisquick mix
• ⅔ cup cold buttermilk
• 1 tsp sugar
• 1 tbsp melted butter

How To Make Biscuits

1. Preheat the oven: Set it to 450°F. Let it get nice and hot while you mix.
2. Make the dough: Mix Bisquick, cold buttermilk, sugar, and melted butter in a bowl. Stir gently until just combined.
3. Knead and roll: Lightly flour a surface. Knead the dough 20 times (no more). Roll it to about ½-inch thick.
4. Cut the biscuits: Use a biscuit cutter (or the rim of a glass). Place biscuits close together in an 8×8 pan. Let ‘em touch — it helps them rise.
5. Bake: 8–10 minutes in the oven, or until they’re golden on top. Serve warm. Butter is not optional.

Tips for Success

• Cold buttermilk = better rise. Don’t skip it.
• Don’t overmix. The less you mess with the dough, the softer the biscuits.
• Let them touch in the pan — that’s how you get those soft sides.
• Check them at 8 minutes. Ovens vary. So do biscuit moods.

Storage and Reheating

• Fridge: Cool fully first. Then into an airtight container — keeps for 5 days.
• Freezer: Yes. Wrap tightly and freeze up to 3 months. Reheat from frozen or thawed.
• Reheat: 300°F in the oven or air fryer for 3–4 mins = crispy edge, warm center. Microwave works too, just not quite as fluffy.

Frequently Asked Questions

• Can I use regular milk instead of buttermilk?
  Yeah, but you’ll lose some of the tang and lift. If needed, mix 1 tsp vinegar or lemon juice into regular milk and let sit 5 mins.
• What if I don’t have Bisquick?
  Make your own: 2 cups flour + 1 tbsp baking powder + 1 tsp salt + ⅓ cup cold butter or shortening.
• Why are my biscuits dense?
  Probably overmixed or overkneaded. Be gentle — it’s biscuit dough, not bread dough.
• Can I add cheese or herbs?
  Absolutely. A handful of shredded cheddar or a sprinkle of chives = instant upgrade.
• Do I have to use a cutter?
  Nope. You can drop spoonfuls of dough onto the pan and call it a day. They’ll still taste amazing.

Common Mistakes and How to Dodge Them

• Using warm buttermilk: Cold ingredients = flaky rise. Warm stuff melts the butter too early. Keep it chill.
• Over-kneading the dough: You’re not making sourdough. Just a quick, kind fold 20 times max — or they’ll bake up like hockey pucks.
• Spacing the biscuits too far apart: They need each other! Biscuits rise better and stay softer when they’re touching.
• Not checking the oven early enough: Biscuit tops go from golden to burnt in, like, 45 seconds. Start peeking at 8 minutes.
• Expecting them to last a week: They won’t. You’ll eat three while standing at the stove. That’s just how it goes.

Nutrition Facts (Per Serving)

• Calories: 171 kcal
• Total Fat: 8g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 390mg
• Potassium: 90mg
• Total Carbohydrate: 22g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 3g

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