~ A Vintage Recipe ReDux ~ Cracker Barrel Style Biscuits
We LOVE our neighborhood Cracker Barrel Restaurant
and their light and and fluffy buttermilk biscuits. I wanted to add this recipe to my Family cookbook, so I searched for and located many versions for add the recipe to my Family cookbook, so I searched for and located many versions for these on the for these on the internet, and found the following recipe over and over again, so I don’t know who to credit, but this one works the best. I found the following recipe over I found the following recipe over and over again, so I don’t know who to credit, but this one works the best.
Interestingly enough in my opinion, this is just an upgrade to the old original (VINTAGE) Bisquick Biscuit, “rolled” version.
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2 1/4 cups Bisquick baking mix
2/3 cup buttermilk ( I did not have any, so I did the lemon juice in milk substitute of 1 tbsp.lemon juice to 1 cup of milk, I estimated the lemon juice needed for the 2/3 cup of milk, and I used whole milk and let it sit for at least 5 minutes.)
1 teaspoon sugar
1 tablespoon butter, melted
Melted butter, for brushing the tops of the biscuits before baking.
Preheat oven to 450°F.
Mix the Bisquick, buttermilk and sugar together in a bowl. (I used my Kitchenaid mixer with the dough hook on the slowest setting.)
Add the melted butter into the batter.
Stir until a soft dough forms.
Turn out dough onto a well-floured work surface, and hand knead about 20 times.
Roll out ½” thick or thicker if you prefer towering biscuits.
Cut out into 2" biscuits Place tight together on an ungreased baking sheet.
Brush tops with melted butter.
Bake for 8 to 10 minutes until light golden brown.
Makes 10 biscuits (I thought these could stand to be taller, so next time I plan to cut 8 biscuits instead of 10 or double the recipe.)