Cracker Barrel Old Country Store Biscuits

Freshly baked biscuits right out of the oven are hard to beat. Cracker Barrel makes some of the most delicious biscuits around.

Cracker Barrel Old Country Store Biscuits make them at home with our copy cat recipe.

Cracker Barrel Old Country Store Biscuits

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Cracker Barrel Old Country Store Biscuits

  • Author:
  • Recipe Type: Bread Recipes, CopyKat Restaurant Recipes, CopyKat Recieps
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Serves: 8
Cracker Barrel Old Country Store Biscuits

These are the tastiest Biscuits!


  • 2 and 1/4 cups Bisquick
  • 2/3 cup buttermilk
  • 1 teaspoon sugar
  • 1 tablespoon melted butter


Preheat oven to 450 degrees. Mix first three ingredients together; add melted butter into batter. Stir ingredients until soft dough forms. Turn onto surface that has been dusted with flour. Knead 20 times, roll out until 1/2 inch thick, and place in an ungreased 8x8 inch cake pan. Place biscuits next to each other. When the you have placed all of them in there, flatten them slightly. Bake for 8 to 10 minutes.

To make like Popeye's Biscuits or KFC Biscuits, prepare the same way but brush melted butter on top when they are placed in the oven and when you take the biscuits out of the oven.

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  • Donna Clouse

    There’s a big taste of baking powder in their biscuits. You won’t get that using bisquick.

  • Claire FitzGerald

    These biscuits were so great, we could not even “taste” the biscuit mix in the recipe. This recipe is a real keeper! Thanks for sharing it. Would have given it ten stars if that were possible.

    • Stephanie

      Wow thanks 😉 I appreciate the comment.

    • Valerie

      hello. how much shortening should be used? there is no mention of shortening in the recipe..only buttermilk, sugar and butter for the pan. thanks.

  • Lindsey

    They still use self rising flour, cut in the shortening and add buttermilk while mixing in the mixer. I used to take a 1 gallon pitcher and fill it heaping full of the flour mixture (we pre-made the flour mix to keep up with business) dump in the mixer, then 1/2 gallion of buttermilk and mix. I am a little fuzzy on that one. The dumplins use the same flour mix as the flour mix FYI.. I think the recipe for us to make the flour was (you can cut it down of course)

    15 pounds of self rising flour (in mixer)
    44 ounces (I *think*) shortening

    throw in a mixer with a paddle attachment and mix for 3 (or 5?) minutes.

  • Laurie Tannehill

    what kind of shortening? Do they use lard?
    You can use vegetable shortening

  • Lora

    We’ve been told they use lard in making their biscuits and dumplings too.

    • India

      I cook at Cracker Barrel. No lard. They did add bacon drippings when I first started but deleted that to make the recipe a little healthier. funny. The biscuit ingrediants are dumped into a hough mixer on low speed while you add the buttermilk. Turned up to medium for about 5 minutes or until it forms a ball. Use the paddle. Turn onto your floured steel counter (your work surface should be cold) and roll out and cut and into the oven. Don’t let them sit out after cutting. Hope this helps you. Your dough will look weird in the bowl but will firm up nicely while rolling. Use plenty of flour when rolling out. Their shortening is packaged for them as well as their proprietary condensed soup blends. The lady above is about right with the mix ratio. Happy rolling.

  • Mama

    Back in my younger days I worked at Cracker Barrel and they use White Lily Self-Rising Flour, shortening and buttermilk to make their biscuits…they don’t use a biscuit mix.