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Copycat Cracker Barrel Buttermilk Biscuits

By: Marsha Baker from
Copycat Cracker Barrel Buttermilk Biscuits
Copycat Cracker Barrel Buttermilk Biscuits

"This easy recipe uses Bisquick, but the taste is as if you've worked hard to create. These light and tasty biscuits will make everyone happy. Wonderful with any breakfast dish - eggs, sausage gravy or with a pot roast, gravy and veggies. Delicious slathered with butter and jam too. This tasty recipe can even be made by the novice cook, it's that simple. Give it a try today and your family will ask for more again tomorrow."

NotesIf you're in a rush, you may drop these biscuits instead of rolling them out.

Serves8 This is a wonderful taste of the South.

Preparation Time10 min

Cooking Time10 min

Cooking Vessel SizeCookie Sheet


  • 2 cups Bisquick baking mix (or Jiffy)
  • 2 cups buttermilk
  • 2 teaspoons sugar
  • 3 tablespoons butter, melted, divided
  • 1 cup all purpose flour
  1. Preheat oven to 450 degrees. Set cookie sheet aside.

  2. In a large mixing bowl, stir together Bisquick, buttermilk and sugar. Mix until well combined.

  3. Add 1 Tb. melted butter; blend until smooth.

  4. Sprinkle flat surface (a cutting board works nicely) with flour.

  5. Place dough on flour and knead at least 20 times, working in the flour.

  6. Roll or pat dough until 1/2 - 1" thick. With a round biscuit cutter (or drinking glass), cut into biscuits and place on ungreased cookie sheet.

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A non-yeast version of a buttermilk biscuit. This certainly takes all the time and hard work out of the process. Using a Bisquick-type baking mix has all the ingredients in it that you need to make the biscuits rise. I love all biscuits equally so I am sure I will enjoy some of these fresh from the oven too.

These biscuits look divine. To be honest, I don't think I've ever met a biscuit I didn't like.


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