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.
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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.
Tammy
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?
"Never eat more than you can lift" Miss Piggy
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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...
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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!! ▼
If I don't have self rising flour, can I make 'em anyway?
...of all the things to cherish most in 'this' life, it's the love of a little one...
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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.
If blueberry muffins have blueberries in them, what do vegan muffins have?
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White Lily self rising flour??? I have never seen it, is it an ordinary supermarket brand,or do specialty baking type store?
Cis
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ISO : Cracker Barrel Biscuit Recipe
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