Cracker Barrel Bisquick Buttermilk Biscuits Recipe

Cracker Barrel Bisquick Buttermilk Biscuits Recipe is a classic American side dish made with buttermilk and baking mix. These fluffy rounds use caster sugar and melted butter to create a soft crumb that pairs with any hearty meal.

If you do nothing else, make sure your buttermilk is freezing cold when it hits the dry mix. I learned this after a few batches came out flat and heavy because the fat in the mix started to melt too soon. Keeping everything cold is what gives you those distinct, flaky layers that pull apart easily.

The trick to that specific restaurant texture is the way you handle the dough on the counter. I’ve tried a few versions of these biscuits and this one is the one I keep going back to because it replicates that tall, soft rise. You’ll want to avoid twisting the cutter when you press down, as that seals the edges and stops them from growing.

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Cracker Barrel Bisquick Buttermilk Biscuits Recipe Ingredients

• 280g (10oz) Bisquick mix
• 160ml (5fl oz) cold buttermilk
• 1 tsp caster sugar
• 15g (½oz) melted butter
• 30g (1oz) plain flour, for dusting

How To Make Cracker Barrel Bisquick Buttermilk Biscuits Recipe

1. Heat the oven: Set the temperature to 230°C (450°F/Gas Mark 8) and ensure the rack is in the middle. A hot oven is the only way to get the quick rise needed for a light texture.
2. Mix the dough: Stir the Bisquick, cold buttermilk, sugar, and melted butter in a bowl using a fork until a soft dough forms. Stop as soon as the flour disappears to avoid making the biscuits tough.
3. Knead the dough: Turn the mixture onto a surface dusted with plain flour and fold it over itself exactly 10 to 12 times. Use a light touch so you don’t squeeze the air out of the dough.
4. Shape and cut: Pat the dough down until it is 1.5cm (½ inch) thick and use a floured cutter to press out circles. Press straight down and pull straight up without rotating the tool.
5. Bake the biscuits: Arrange the rounds in an ungreased 20cm (8 inch) square tin so the sides are just touching. Bake for 8–10 minutes until the tops are golden brown and they have doubled in height.

Recipe Tips

• Keep the liquid cold. Take your buttermilk out of the fridge only at the exact second you are ready to pour it. If the liquid is warm, the fat in the biscuit mix softens and you lose the leavening power.
• Watch the kneading count. Stop at 12 folds even if the dough looks a bit shaggy or uneven. Overworking the dough develops gluten which turns a fluffy biscuit into something bread-like and chewy.
• Touch the sides. Placing the biscuits close together in the pan helps them climb. When they have no room to spread sideways, the heat forces them to rise upward for a taller finish.
• Flour the cutter well. Dip your cutting tool into plain flour between every single biscuit you cut. This prevents the dough from sticking to the metal and tearing the edges of your circles.
• Use a sharp edge. A proper metal biscuit cutter or a sharp tin gives a better result than a glass with a rounded rim. A blunt edge pinches the dough layers together and prevents the biscuit from opening up.
• Serve them immediately. These are at their best within ten minutes of leaving the oven while the centre is still steaming. If they sit too long, the moisture leaves the crumb and they become dry.

What To Serve With Biscuits

Serve these warm with a thick layer of salted butter and blackberry jam for a traditional breakfast. They also work well alongside a bowl of creamy chicken stew or used to mop up gravy from a roast.

If you have leftovers, split them open and fill them with a fried egg and crispy bacon. They are sturdy enough to hold up to honey or maple syrup if you prefer a sweeter finish.

How To Store Biscuits

• Fridge: Wrap the cooled biscuits tightly in clingfilm or place them in an airtight container for up to two days. They tend to dry out quickly, so keeping the air away from them is vital for softness.
• Reheat: The best way to revive these is in the oven at 150°C (300°F/Gas Mark 2) for five minutes wrapped in foil. You can use a microwave for 15 seconds, but the texture will become slightly rubbery once it cools.
• Freeze: Place the biscuits on a tray to freeze individually before moving them into a heavy-duty freezer bag for up to three months. Thaw them at room temperature for an hour before heating them through in a warm oven.

Cracker Barrel Bisquick Buttermilk Biscuits Recipe Nutrition Facts

• Calories: 210
• Protein: 4g
• Fat: 9g
• Carbohydrates: 28g
• Sugar: 4g
• Sodium: 620mg.

Estimated. May vary based on ingredients and cooking methods.

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