Cracker Barrel inspired buttermilk biscuits!
Cracker Barrel inspired buttermilk biscuits! This is a delicious recipe and was pleasantly surprised that Cracker Barrel uses Bisquick. Make sure you use melted butter inside your baking dish or cast iron skillet.
2 1⁄4 cups Bisquick
2⁄3 cup buttermilk
1 tsp sugar
1tbsp butter, melted
melted butter, for brushing- We used about 2-3 tbsp
Preheat oven to 450 degrees. Grease your baking dish or skillet with melted butter and set aside.
Mix the Bisquick, buttermilk and sugar together in a bowl.
Add the melted butter into the batter.
Stir until a soft dough forms.
Turn out onto a well floured work surface.
Knead about 15- 20 times, The less you kneed, the more tender the biscuit (don't be afraid to get additional flour into the dough)
Roll dough to about 1/2 inch thick
Cut out into 2 or 3 rounds
Place close together on baking dish or skillet.
Brush tops with melted butter.
Bake for 8 to 10 minutes; usually about 8 mins.
When you remove the biscuits from the oven, brush the tops with melted butter again.
Serve warm and delicious y'all!
2 Ingredient Biscuits Made From Scratch | Quick And Easy Recipe | The Southern Mountain Kitchen
In this video, I am making Made From Scratch 2 Ingredient Biscuits. This recipe is easy and quick to make, you only need two ingredients. In the end, you get wonderful biscuits in no time at all. These remind me of the ones from Cracker Barrel but at a lot lower cost. I hope you enjoy this, as much I do.
If you like the recipes I share here, please check out The Southern Mountain Kitchen Cookbooks, available now.
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#2ingredientbiscuits #biscuits #southernfood #castironcooking #recipes #quickrecipe
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The Real Reason Why Cracker Barrel Biscuits Are So Good
Cracker Barrel is unique in the realm of chain restaurants. It's not a fast-food restaurant with a drive-thru, and it's not a flashy bar and grill. It means to give patrons the feeling of eating an old-fashioned, home-cooked meal in a place that feels like it's from another time.
And that shows in the menu. While you can get a burger and fries at Cracker Barrel, most of the items on the menu are homestyle classics like meatloaf, fried chicken, chicken and dumplings, and country fried steak. Other chains may wow customers with gimmicky appetizers, but Cracker Barrel keeps it traditional. For proof, look to none other than the buttermilk biscuits. Here's the real reason why Cracker Barrel biscuits are so good.
#CrackerBarrel #Biscuits #Restaurant
Read Full Article:
The Cracker Barrel Secret Menu Item You Never Knew Existed
Connoisseurs of Southern-inspired cuisine want to know: does Cracker Barrel have a secret menu?
#CrackerBarrel #Breakfast #Restaurants
Read Full Article:
How to make Cracker Barrel biscuits
CRACKER BARREL BISCUITS COPYCAT RECIPE
CRACKER BARREL BISCUITS COPYCAT RECIPE
Would you like biscuits or cornbread?
If you’re at a Cracker Barrel restaurant, the answer is yes and yes. Although my eyes and taste-buds always tend to favor the cracker barrel biscuits.
They’re slightly salty with a pillowy soft interior just waiting to be slathered in butter.
If you’re a fan of these southern style biscuits, you’re going to want to try this Cracker Barrel Biscuits Copycat Recipe.
//RECIPE
Ingredients
2 cups all-purpose flour (250g)
1 Tablespoon baking powder
1 Tablespoon granulated sugar
1 teaspoon salt
6 Tablespoons unsalted butter very cold, cut into cubes
¾ cup milk (or buttermilk)
Instructions
For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
Preheat oven to 425 degrees and line a cookie sheet with nonstick parchment paper. Set aside.
In a food processor, combine flour, baking powder, sugar, and salt in a large bowl and mix well. Pulse 3 or 4 times to combine.
Add butter to food processor. Pulse 6-8 times or until the mixture is resembles coarse crumbs.
Add milk to the food processor and pulse 6-8 times or until the mixture starts coming away from the sides of the bowl.
Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
Use your hands (do not use a rolling pin) to flatten the dough to 1 thick and lightly dust a 2 ¾ round biscuit cutter with flour.
Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet. Repeat until you have gotten as many biscuits as possible and place less than ½ apart on baking sheet.
Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
Bake on 425 degrees for 12 minutes or until tops are beginning to just turn lightly golden brown.
If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.
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