Imagine biting into a heavenly, cloud-like biscuit that's so perfectly golden and flaky, it transports you straight to a cozy country kitchen. These Cracker Barrel-inspired buttermilk biscuits are more than just a side dish – they're a culinary experience that will have your family and friends begging for your recipe! Whether you're a baking novice or a seasoned pro, this foolproof method will help you create restaurant-quality biscuits that are crispy on the outside, tender on the inside, and absolutely irresistible.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 8 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup unsalted butter, cold
- 3/4 cup buttermilk
Instructions
- Prepare your ingredients and equipment: Gather all listed ingredients, a large mixing bowl, pastry cutter or fork, baking sheet, parchment paper, measuring cups and spoons, and a rolling pin.
- Chill your butter: Ensure the unsalted butter is cold and firm, which helps create flaky biscuits. Cut butter into small, 1/4-inch cubes and return to refrigerator until ready to use.
- Combine dry ingredients: In a large mixing bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Whisk to ensure even distribution of leavening agents.
- Cut in butter: Add cold butter cubes to the flour mixture. Using a pastry cutter or fork, work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with pea-sized butter pieces.
- Add buttermilk: Create a well in the center of the flour-butter mixture and pour in cold buttermilk. Gently mix with a fork or wooden spoon until just combined. Avoid overmixing to maintain tender biscuits.
- Knead and roll: Turn dough onto a lightly floured surface. Gently knead 3-4 times to bring the dough together. Roll out to approximately 3/4-inch thickness using a rolling pin.
- Cut biscuits: Use a
- 5-inch round biscuit cutter, pressing straight down without twisting. This ensures even rising. Gather and re-roll scraps to cut additional biscuits.
- Prepare for baking: Line a baking sheet with parchment paper. Place cut biscuits close together, almost touching, which helps them rise higher. Brush tops lightly with additional buttermilk for golden color.
- Bake perfectly: Preheat oven to 450°F (230°C). Bake biscuits for 12-15 minutes or until tops are golden brown. Rotate baking sheet halfway through for even browning.
- Finish and serve: Remove biscuits from oven. Let rest on baking sheet for 2-3 minutes. Transfer to a serving basket lined with a clean kitchen towel to keep warm. Serve immediately with butter, honey, or jam.
Tips
- • Cold is key: Keep your butter and buttermilk as cold as possible. This is the secret to achieving those signature flaky layers. • Don't overwork the dough: Mix just until the ingredients come together. Overworking will make your biscuits tough instead of tender. • Use a sharp biscuit cutter: Press straight down without twisting to ensure even rising and beautiful straight edges. • For extra richness, brush the tops with melted butter immediately after baking. • If you don't have buttermilk, make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 3/4 cup of milk and letting it sit for 5 minutes. • Biscuits are best served warm, so time your baking to coincide with meal time. • Store any leftovers in an airtight container and reheat in the oven for a few minutes to restore their crispy exterior.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 4g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 20mg
