The Secret Behind Cracker Barrel’s Delicious Biscuits

When it comes to homestyle comfort food, few things are as universally loved as a warm, buttery biscuit. Cracker Barrel Old Country Store, known for its down-home dishes, has mastered the art of biscuit making, creating a breakfast staple that keeps people coming back for more. So, what is it about Cracker Barrel’s biscuits that sets them apart from the rest? The answer lies in a combination of high-quality ingredients, traditional techniques, and a little bit of culinary magic.

The Magic in the Mix

The base of any good biscuit starts with the right blend of ingredients. Cracker Barrel’s biscuits are known for their use of self-rising flour, shortening, and buttermilk. This trio contributes to the biscuits’ light texture and rich flavor. Self-rising flour simplifies the process by including baking powder and salt, ensuring each biscuit rises to perfection. Shortening, meanwhile, is key to achieving that coveted flaky texture, while buttermilk adds a tangy depth that balances the biscuit’s richness.

Tip: For the best results, use very cold butter or shortening to cut into your flour mixture. This helps to create those deliciously flaky layers.

Another secret to their success is the technique. Cracker Barrel bakers use a method that involves gently mixing the dough to just the right consistency before folding and flattening it multiple times. This process, known as lamination, creates layers within the biscuit, leading to a final product that’s tender on the inside with a slight crunch on the outside. Cutting the biscuits with a sharp cutter without twisting ensures the biscuits can rise evenly in the oven.

The Right Oven Environment

Temperature and timing play a crucial role in biscuit perfection. Cracker Barrel biscuits are baked at a high temperature, typically around 425°F, which contributes to their golden-brown exterior and soft, airy interior. This high heat causes the water in the buttermilk and butter to turn into steam quickly, puffing up the biscuits and creating their signature rise and texture.

Tip: Always preheat your oven to ensure it’s at the right temperature before you start baking. This leads to a more consistent bake.

The final touch that sets Cracker Barrel’s biscuits apart is the use of a margarine spread, made from a blend of oils and natural flavors, applied to the biscuits before and after baking. This not only adds an extra layer of flavor but also gives the biscuits their distinctive moist and tender crumb, contrasting beautifully with the crisp exterior.

A Tradition of Comfort

Cracker Barrel’s biscuits embody more than just a delicious breakfast option; they represent a tradition of comfort and hospitality. These biscuits, slightly salty with a pillowy soft interior, speak to the heart of southern cooking, where simplicity and quality ingredients reign supreme. The methodical approach to biscuit making at Cracker Barrel, from the careful selection of ingredients to the precise baking techniques, ensures that each batch brings a taste of home to the table.

Tip: To keep your biscuits fresh, store them at room temperature for 1-2 days, in the fridge for up to a week, or freeze them for up to 3 months. Reheat gently to preserve their texture.

In conclusion, the secret behind Cracker Barrel’s biscuit’s irresistible taste lies in a blend of quality ingredients, meticulous preparation, and baking techniques honed over years. It’s a recipe that calls for not just flour, shortening, and buttermilk, but a dash of tradition and a pinch of love, making them a staple of American comfort food. Next time you enjoy one of these biscuits, remember the care and craftsmanship that goes into each bite, making them a delicious testament to the simple joys of good food and good company.

Cracker Barrel-Style Buttermilk Biscuits

Course: BreakfastCuisine: American

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Experience the homestyle goodness of Cracker Barrel’s famous buttermilk biscuits right in your own kitchen. This easy-to-follow recipe promises fluffy, buttery biscuits that will bring a taste of comfort food to your table.

Ingredients

• 2 cups self-rising flour

• 1 tablespoon granulated sugar

• 1 teaspoon salt

• 6 tablespoons cold unsalted butter, cubed

• 3/4 cup low-fat buttermilk

Directions

• Combine the self-rising flour, granulated sugar, and salt in a large mixing bowl. Ensure that the dry ingredients are well mixed before moving on to the next step.
• Add the cubed cold butter to the flour mixture. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. This step is crucial for achieving the flaky texture of the biscuits.
• Gradually add the buttermilk to the flour and butter mixture, stirring gently until a soft dough forms. Be careful not to overmix, as this can lead to tough biscuits.
• Turn the dough out onto a lightly floured surface. Gently fold the dough over itself 5-6 times, then press it out to 1 inch thick. Use a biscuit cutter to cut out biscuits, being careful not to twist the cutter.
• Place the biscuits on a parchment-lined baking sheet, ensuring they are less than half an inch apart. This helps the biscuits to rise properly.
• Bake in a preheated oven at 425°F for 12 minutes or until the biscuits are lightly golden on top. The high heat is essential for creating the perfect rise and texture.
• Optionally, brush the baked biscuits with melted salted butter immediately after taking them out of the oven for a rich, flavorful finish.

Notes

• Ensure butter is very cold for the flakiest biscuits.
• Do not overwork the dough to keep biscuits tender.
• Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Frequently Asked Questions

Q: Can I use regular milk instead of buttermilk?
A: Yes, you can substitute regular milk with a tablespoon of vinegar or lemon juice added per cup of milk. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.

Q: How do I ensure my biscuits are fluffy and not dense?
A: The key to fluffy biscuits is not overworking the dough. Mix until just combined, and handle the dough gently when folding and cutting out the biscuits.

Q: Can I freeze the biscuit dough?
A: Yes, you can freeze the cut-out biscuit dough. Place the unbaked biscuits on a baking sheet to freeze individually, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Q: Why do my biscuits not rise?
A: This could be due to a few factors, including old baking powder (if not using self-rising flour), overworking the dough, or twisting the cutter when cutting out biscuits. Ensure your baking powder is fresh, handle the dough gently, and press straight down with the cutter.