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Cracker Barrel Buttermilk Biscuits

A really good meal deserves to have an equally good bread to eat with it. If you’ve been a fan of Cracker Barrel then you know just how good their biscuits are. But, you can make them at home really easily and have these phenomenal buttermilk biscuits piping hot whenever the mood strikes you.

Unlike some other more traditional recipes this recipe starts with pancake and biscuit mix. This is what makes this one so incredibly easy, but you can always make your own biscuit mix, too, if you want.

The thing that also makes Cracker Barrel biscuits great is the buttermilk. For this recipe we made it simple for those who might not keep buttermilk on hand at all times by using instead white vinegar and milk. But, you can of course also use the same amount of buttermilk instead. The choice is up to you.

The other thing that makes this recipe a little different is the addition of sugar. It’s not enough to make them sweet, but does add another layer of flavor. These biscuits also have wonderful texture thanks to melted butter in the dough.

Cracker Barrel Buttermilk Biscuits

Once all the ingredients have been mixed and you turn the dough onto your countertop you’ll knead the dough for about 2 minutes turning the dough as you go so that you create layers. Then roll the dough out thick- about 3/4 inch. You don’t want it any thinner otherwise the biscuits won’t be thick and pillowy.

Cut biscuits out using a 2 1/2 or 3 inch round cookie or biscuit cutter. Just before and after baking these yummy biscuits get more melted butter brushed on top, which adds that signature golden top and rich taste.

Cracker Barrel Buttermilk Biscuits

If you’re craving a familiar favorite on the quick then these Cracker Barrel buttermilk biscuits will hit the spot every time.

Makes 6 biscuits

10m prep time

10m cook time

Rated 3.7 out of 5
Rated by 3 reviewers

Allergens: Gluten

  • 2/3 cup whole milk
  • 2 tsp white vinegar
  • 2 1/4 cups biscuit and pancake mix
  • 1 1/2 tsp granulated sugar
  • 3 Tbsp unsalted butter, divided
  • 1/3 cup all-purpose flour for flouring
  1. Preheat oven to 450˚F. Pour the vinegar into the milk. Allow to sit for a minute before adding to a large mixing bowl. Add to this the pancake mix, sugar, and 1 tablespoon of melted butter.
  2. Sprinkle your work surface or countertops with flour then turn out dough on top. Knead for about 2 minutes, rotating as you push down. Add flour as needed to prevent the dough for sticking to your hands and tools.
  3. Roll out dough to about 3/4” thickness. Don’t roll too thin or the biscuits won’t have the correct height. Using a 2 1/2” or 3” round cookie cutter cut out 6 biscuits, reusing the dough scraps and rolling out again if needed, but try not to overwork the dough.
  4. Place biscuits on cookie sheet and brush with 1 tablespoon melted butter. Bake for 8-10 minutes or until the tops are golden brown. Brush with remaining butter as soon as they come out of the oven.

Recipe adapted from Cooking with Libby.