Cracker Barrel Biscuits

Cracker Barrel Biscuits Ingredients

WALDINE VAN GEFFEN	2/3 c Real buttermilk
2 c Bisquick

Instructions for Cracker Barrel Biscuits

Work together Bisquick and buttermilk to smooth dough. Dip hand in just enough Bisquick to kneed dough in bowl until smooth and elastic. Shape dough into 16 thin patties, placing 1 atop another forming 8 biscuits in greased 9" round baking pan. Bake at 450~ 16 to 18 minutes or until golden. Wipe tops at once in butter. They split easily because of the way you formed them with the 2 pieces. To make BONANZA Copycats, add 4 ts sugar. Shape into 6 patties, 1" thick, 3" round. Place close together in greased round baking pan. Wipe tops in soft butter. Bake 450~ 18 minutes or until brown. Cool 10 minutes before serving. Split with thumbs instead of cutting with knife. These do not keep well. Right out of oven wipe tops again with dabs more butter to keep surface soft and tender. Source: Gloria Pitzers Secret Recipes Quarterly, Summer-1995. Posted to recipelu-digest Volume 01 Number 259 by "Campbell" on Nov 15, 1997

Main Ingredient: GrainsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bisquick

Buttermilk

Breads Pasta Salsas Butter Milk Grains

for flavor and categorization

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