Cracker Barrel Biscuits – Easy Buttermilk Biscuit Copycat Recipe

These Cracker Barrel biscuits are soft, flaky, and full of buttery buttermilk flavor—just like the ones you get at the restaurant. They’re quick to make with a handful of simple ingredients and turn out perfectly golden every time. Whether you’re serving them with breakfast, as a holiday side, or paired with Southern comfort food, this easy copycat recipe delivers classic biscuit goodness in every bite. I love serving them with these Cracker Barrel fried apples on top.

The Best Cracker Barrel Biscuits

I’ve tested a lot of biscuit recipes over the years—some too dry, some too dense—but these Cracker Barrel copycat biscuits are the ones I come back to again and again. They strike that perfect balance between flaky and tender, with just the right amount of buttery richness and a subtle tang from the buttermilk. If you've had the original at the restaurant, you'll know what I mean when I say these taste exactly like the real thing—maybe even better fresh out of the oven.

What sets this recipe apart is how simple it is to make at home, even if you’re not a seasoned baker. You don’t need a stand mixer, special flour, or a long list of ingredients. With a few easy techniques and a cold stick of butter, you can have warm, fluffy biscuits on the table in under 30 minutes. Whether I’m making them for a weekend breakfast with my million dollar bacon or serving them alongside this chicken and stuffing casserole for dinner, they’re always the first thing to disappear.

Ingredients You'll Need

• 2 cups plain flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoon cold butter, chopped
• ¾ cup low-fat buttermilk

You can use almost every single one of these to make my Cracker Barrel pancakes, so you'll want to check that recipe out next!

How To Make Cracker Barrel Biscuits

Step 1 : Prep work

Preheat the oven to 425°F and line a baking sheet with parchment paper. 

Combine flour, sugar, baking powder, and salt in a large bowl.

Step 2: Add butter and buttermilk

Add the butter to the dry ingredients and work it with clean fingers until coarse crumbs form. Add the buttermilk to the bowl and stir until the dough comes together.

Step 3: Knead the biscuit dough

 Flatten the dough with your hands to ½-inch thick. Fold the dough in half, rotate it 90 degrees, and flatten again. Repeat this process 5-6 times.

Step 4: Cut out the biscuit dough

Finally, flatten the dough to 1-inch thick and cut it out with a 2-inch biscuit cutter. Gather the remaining dough, flatten it again, and repeat the process until you have used all the dough or as much as possible.

Step 5: Bake and serve the biscuits

Arrange the biscuits on the baking sheet, leaving ½-inch space between them. Bake the biscuits for 12 minutes. Once cooked, serve warm with butter, and enjoy!

Exper Tips

• Use cold butter and a food processor for the flakiest texture.
  Cold butter is key to creating those signature flaky layers. Using a food processor to cut the butter into the flour ensures it stays cold and distributes evenly, forming the perfect crumbly consistency. If you don’t have a food processor, a pastry cutter or even frozen grated butter will do the trick.
• Don’t skip the round biscuit cutter.
  For that classic Cracker Barrel look and even rise, use a sharp round biscuit cutter—not a glass, which can pinch the edges and prevent the biscuits from rising fully. Press straight down without twisting to keep the layers intact.
• Brush with melted butter before and after baking.
  Brushing the tops with melted butter before baking helps the biscuits develop a golden crust and rich flavor. Brushing them again right out of the oven adds extra shine and that signature buttery finish Cracker Barrel biscuits are known for.
• Work the dough gently.
  Overworking biscuit dough can make the biscuits tough. Mix just until the dough comes together, then gently pat (don’t roll) it out. Folding the dough over itself a couple of times creates extra flakiness.
• Keep your ingredients cold.
  Cold butter, cold buttermilk, and even chilling the dough for a few minutes before baking can help the biscuits puff up instead of spreading out. Warm dough = flat biscuits.
• Use a light-colored baking sheet.
  Darker pans can cause the bottoms to brown too quickly. A light-colored metal baking sheet or even a parchment-lined tray helps the biscuits bake evenly with that tender interior and golden top.
• Know when they’re done.
  The biscuits are ready when the tops are golden brown and crisp, and the edges feel set. If you’re unsure, gently lift one and check that the bottom is lightly browned.

FAQs About This Cracker Barrel Biscuits Recipe

What are Cracker Barrel biscuits made from?

Cracker Barrel's original biscuits are made with self-rising flour, shortening, and buttermilk—a simple blend that delivers their iconic Southern-style texture. This recipe recreates that flavor and fluff using all-purpose flour, baking powder, salt, sugar, cold butter, and buttermilk. The butter adds more richness and flakiness, making them even more irresistible fresh out of the oven.

Does Cracker Barrel make their own biscuits?

Yes! According to Cracker Barrel’s website and longtime fans of the brand, their restaurants have been making buttermilk biscuits from scratch daily for over 45 years. They bake them fresh every morning in each location, sticking to that classic Southern biscuit technique with simple, humble ingredients.

What is the secret to the best biscuit?

The key to perfect biscuits is technique more than ingredients. Use cold butter, mix the dough gently to avoid overworking the gluten, and never twist your biscuit cutter—twisting seals the edges and prevents a good rise. Also, chilling the dough briefly before baking can help the biscuits puff up beautifully in the oven.

Which liquid makes the best biscuits?

Buttermilk is the gold standard for Southern biscuits. Its acidity reacts with baking powder (and/or baking soda) to create lift and helps tenderize the dough. It also adds a subtle tangy flavor that balances the buttery richness of the biscuits. You can use low-fat or full-fat buttermilk—both work well, though full-fat yields a slightly richer result. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

Can I use all-purpose flour instead of self-rising flour?

Yes! This recipe is written using all-purpose flour, with baking powder and salt added to mimic self-rising flour. It gives you more control over the rise and seasoning. If you only have self-rising flour on hand, you can skip the added salt and baking powder, but the flavor may vary slightly.

How do I store leftover biscuits?

Store cooled biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, wrap in foil and warm in a 350°F oven for 8–10 minutes, or microwave for 10–15 seconds with a damp paper towel to retain moisture.

Can I freeze Cracker Barrel biscuits?

Absolutely. Once cooled, place the biscuits in a freezer-safe bag or container and freeze for up to 2 months. Reheat straight from frozen in a 350°F oven for 10–12 minutes until warmed through.

More Copycat Recipes

• Cracker Barrel hashbrown casserole
• Cheesecake Factory brown bread
• Popeyes cajun rice
• Chick fil a grilled nuggets
• Bisquick pancakes