This recipe has been around for a very long time. Employee reveals secrets.
Serves/Makes: 8 | Difficulty Level: 2 | Ready In: < 30 minutes
Ingredients:
2 cups White Lily self rising flour
1/3 cup shortening
2/3 cup buttermilk
melted butter
Directions:
Working at Cracker Barrel, and making more biscuits than I care to count, I'm just wondering where the sugar and egg wash I have seen in recipes come into play. All we use is White Lily self rising flour, Buttermilk, and shortening. I cannot give you exact amounts, or anything else for risk of losing my job, but home testing comes to 2 cups flour, 1/3 cup shortening, and 2/3 cup buttermilk. We blend the flour and shortening together, then add in the buttermilk, mix for one minute (no smoothness and elasticity) then roll out and cut. I like to bake for 8 minutes at 450, and brush with melted butter when I pull them out of the oven. That's how I do it, and cannot say if that's how I also do it at work.
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Cindy,
Now here's a blog that I can really sink my teeth into! I love those biscuits at CB!
Yummy...makes me want to go to CB and soon.
Patty Ledford-EXIT Realty Mtn Properties-Blue Ridge-Ga
www.LedfordProperties.com
I made these biscuits and they turned out great.. I even tried the recipe from food network and these turned out better than those did.. Thanks for the recipe
Cindy.. what I would like to see the employees of Cracker Barrel give up, is the *true* recipe for their Hashbrown potatoes. I've seen may different ones, and NONE of them ring true.. to taste.
Cindy, we love Cracker Barrell and have not been to one for a few years as they are not in the Northwest. Thanks for the recipe their biscuits rock!
I don't know what I did wrong...they taste like just plain ol' biscuits. They didn't taste like Cracker Barrel's at all :( I followed the recipe exactly. I guess I will have to keep looking!
Thanks for everyones comments.