ISO : Cracker Barrel Biscuit Recipe
#11
  Re: (...)
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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#12
  Re: ISO : Cracker Barrel Biscuit Recipe by Barbrainnc (I had some in August...)
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
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#13
  Re: ISO : Cracker Barrel Biscuit Recipe by Barbrainnc (I had some in August...)
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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#14
  Re: Re: ISO : Cracker Barrel Biscuit Recipe by Roxanne 21 (What is unique about...)
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...
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#15
  Re: ISO : Cracker Barrel Biscuit Recipe by Barbrainnc (I had some in August...)
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!!
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#16
  Re: Made the CB Biscuits by Barbrainnc ( Like CB Biscuits[br...)
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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#17
  Re: Re: Made the CB Biscuits by WannaBeTVChef (If I don't have self...)
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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#18
  Re: Re: Made the CB Biscuits by labradors (For each cup of self...)
White Lily self rising flour??? I have never seen it, is it an ordinary supermarket brand,or do specialty baking type store?
Cis
Empress for Life
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#19
  Re: Re: Made the CB Biscuits by farnfam (White Lily self risi...)
It's better known South of the Mason-Dixon line.
If blueberry muffins have blueberries in them, what do vegan muffins have?
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#20
  Re: Re: Made the CB Biscuits by labradors (It's better known So...)
We can get it here, Cis. I'll try to have some for you the next time you "drive by"
Maryann

"Drink your tea slowly and reverently..."
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