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+-- Thread: ISO : Cracker Barrel Biscuit Recipe (/showthread.php?tid=20099)
ISO : Cracker Barrel Biscuit Recipe - Barbrainnc - 06-28-2006
I had some in Augusta, GA. They were light in color and very soft in texture. Very different then Hardee's or Bojangles. I could have eaten a whole plate full!!!! The menu says they are a buttermilk biscuit. Any ideas on why they are different that the usual buttermilk restaurant biscuit. thanks for your help.
Re: ISO : Cracker Barrel Biscuit Recipe - TwilightKitten - 06-28-2006
I have not yet mastered the biscuit, so I can't help with the explanation...but I found this:
Biscuits Like Cracker Barrel
2 cups White Lily self rising flour
1/3 cup shortening
2/3 cup buttermilk
melted butter
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 thats how I also do it at work.
Re: ISO : Cracker Barrel Biscuit Recipe - Roxanne 21 - 06-28-2006
What is unique about cracker barrel biscuits?
Please inform us that are out of the loop---
The recipe is fairly similar to a buttermilk--or how off base am I?
Re: ISO : Cracker Barrel Biscuit Recipe - cjs - 06-29-2006
I certainly can't explain the difference, but I do know that those who use White Lily flour, absolutely swear by it. I've not used it myself, so can't give a yea or nay...
Made the CB Biscuits - Barbrainnc - 06-30-2006
Like CB Biscuits
2 c White Lily self-rising flour
1/3 c shortening
2/3 c buttermilk
450* for 8 minutes on a greased baking sheet.Brush with melted butter when they come out of the oven.
They turned out great!!!! They are white and soft like CB's. Yum Yum!!
Re: Made the CB Biscuits - WannaBeTVChef - 10-22-2009
If I don't have self rising flour, can I make 'em anyway?
Re: Made the CB Biscuits - labradors - 10-22-2009
For each cup of self-rising flour called for in the recipe, use 1 cup of all-purpose flour plus 1 1/2 teaspoons of baking powder plus 1/2 teaspoon of salt.
If I'm not mistaken, White Lily brand is a relatively low-protein flour, too, so try to use a similarly low-protein all-purpose flour. If you usually use something like Hecker's or King Arthur, you'll need to reduce the amount of flour a bit, since they have more protein, and would absorb more liquid, making for drier, tougher biscuits.
Re: Made the CB Biscuits - farnfam - 10-22-2009
White Lily self rising flour??? I have never seen it, is it an ordinary supermarket brand,or do specialty baking type store?
Re: Made the CB Biscuits - labradors - 10-22-2009
It's better known South of the Mason-Dixon line.
Re: Made the CB Biscuits - Mare749 - 10-25-2009
We can get it here, Cis. I'll try to have some for you the next time you "drive by"
