Cracker Barrel Old Country Store Buttermilk Biscuits
I am a southern style cook from a family of southern cooks. Cracker Barrel is one of our favorite restaurants. With each meal, you can choose between biscuits or cornbread. Homemade buttermilk biscuits remind me of my grandmother. I don't remember many times that I was at her house that there was not a pan of biscuits setting on top of the stove for everyone to enjoy when they stopped to visit.
I am a southern style cook from a family of southern cooks. Cracker Barrel is one of our favorite restaurants. With each meal, you can choose between biscuits or cornbread. Homemade buttermilk biscuits remind me of my grandmother. I don't remember many times that I was at her house that there was not a pan of biscuits setting on top of the stove for everyone to enjoy when they stopped to visit.
- Carbohydrate 32.6967679176342 g
- Cholesterol 4.89852083493679 mg
- Fat 9.12698614630617 g
- Fiber 1.05839995193481 g
- Protein 4.592131771506 g
- Saturated Fat 2.85800344822439 g
- Serving Size 1 1 Serving (69g)
- Sodium 668.713500024531 mg
- Sugar 31.6383679656994 g
- Trans Fat 0.519586156269999 g
- Calories 233 calories
Step-by-step
- Heat oven to 450 F.
- Combine Bisquick, buttermilk, and sugar in a large bowl.
- Add 1 tablespoon of melted butter to mix and blend until forms a soft dough.
- Place dough mix on well floured work area and knead together 20 times.
- Roll dough out on surface area to a 1/2 inch thickness.
- Use a 2 inch round cutter to cut biscuit from dough.
- Place biscuits on ungreased baking sheet.
- Brush tops of biscuits with additional melted butter.
- Bake for 8 to 9 minutes.
- After removing biscuits from oven, brush tops again with melted butter.
Working with Pre-Blended Leaveners
Relying on a commercial baking mix eliminates the need to measure separate flour, salt, and chemical leaveners, yet it requires careful handling to preserve delicate rise structures. Kneading the dough exactly twenty times develops just enough gluten matrix to trap expanding carbon dioxide gas without rendering the final crumb tough. Because commercial mixes often contain double-acting baking powders that react immediately upon liquid contact and again under oven heat, moving the cut rounds into a 450 degrees Fahrenheit oven without delay ensures maximum vertical lift.
Freezing and Storage Physics
Raw biscuit dough freezes exceptionally well if handled before the chemical leaveners fully exhaust their potency in the refrigerator or counter setting. Place cut rounds on a parchment-lined sheet until solid, then transfer them to an airtight freezer bag where they retain quality for up to three months. When baking from frozen, add two to three minutes to the standard eight to nine minute bake time to compensate for the thermal deficit.
Dietary Adjustments
Modifying this formulation for alternative diets requires understanding fat behavior and moisture ratios within pre-mixed flours. Replacing standard buttermilk with a plant-based milk cut with one teaspoon of lemon juice mimics the necessary acidity required to activate the chemical agents inside the baking mix while maintaining the soft crumb density.
