Cracker Barrel Biscuit Recipe (Copycat)

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These biscuits are the best!  It took me many years of trial and error to find the perfect biscuit recipe, but for us this is it.  I found a similar recipe online for these at food.com many years ago.  However, I tweaked it a bit and double the ingredients to make higher/softer biscuits.

Any leftovers can be frozen for busy mornings. The taste of these biscuits is very similar to those lovely little goodies at Cracker Barrel. 

This recipe uses Bisquick which makes these very easy and fast to make. 

Makes approximately 13 biscuits

Ingredients:
4 1/2 cups of Bisquick
1 1/3 cups of full fat buttermilk
2 teaspoons of sugar
2 tablespoons of salted butter, melted
melted salted butter, for brushing

Directions:
(1) Preheat your oven to 450.
(2) Mix the Bisquick, buttermilk and sugar together in a bowl.
(3) Add the melted butter into the batter.
(4) Stir until a soft dough forms.
(5) Turn the dough out onto a work surface dusted with flour
(6) Knead the dough about 20 times.

Biscuit Dough After Kneading

(7) Roll the dough about 3/4 inch thick with a rolling pin dusted in flour.*
(8) Cut the dough into biscuit shape with a biscuit cutter or round cup.  (I just use a cup. The mouth on the cup I use is 3 inches wide).
(9) Place on an ungreased baking sheet and brush tops with melted butter.

Biscuit Dough Before Cooking

(10) Bake for 8 to 10 minutes; I usually find 10 minutes is perfect.
(11) When you remove the biscuits from the oven, brush the tops with melted butter again.

If you love Cracker Barrel - you can also try my copycat Cracker Barrel Pancake Recipe here: http://www.christineiscooking.com/2011/10/cracker-barrel-pancakes-copycat-recipe.html

*If you don't own a rolling pin, you can use a cup as a one in a pinch.

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Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a link back to the original recipe on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

Make Ahead Freezer Pancakes

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School will be back in full swing again before we know it. One of the things I like to do before school starts is to batch cook and freeze breakfasts in advance. That way, even when mornings are rushed, my kids can still have a filling home cooked breakfast.

Today, I made 66 blueberry buttermilk pancakes. Using my large griddle, the pancakes took about 90 minutes from start to finish.

After the pancakes cooled, I put them in packets of 6 and then wrapped them in plastic wrap and freezer bags. Each freezer bag was able to hold 24 pancakes.

You can use most any pancake recipe for this.

 

 Freezing Directions:

Fold the plastic wrap over and then place 2 more pancakes on top and repeat

                                                                 Pack of 6 pancakes

24 Pancakes in a Gallon Freezer bag (4 batches of 6)

Freezing Directions: After the pancakes have cooled, separate the cooked pancakes into the number you will need for 1 typical breakfast for your family. Wrap your batch of pancakes individually between layers of plastic wrap as shown above. Place the plastic-wrapped batches in freezer bags or aluminum foil to avoid freezer burn. (I generally wrap batches of 6 pancakes and can fit 24 pancakes into (1) gallon sized freezer bag).

Reheating Directions: To reheat, pull 1 batch of pancakes out the night before and keep them in the refrigerator. In the morning, they will already be defrosted. Warm the pancakes in the microwave or toaster oven. If you didn't pull them out of the freezer the night before, you can defrost and then heat the pancakes in the microwave straight from the freezer.
Pancake tip - use a griddle:

If your family likes pancakes, using a griddle as opposed to a pan is a HUGE time savings. By using a griddle, you can make 6-8 pancakes in the time you can make 1 in a pan. A decent griddle is not very expensive and they are easy to clean. I have owned a Presto Cool Touch for years and like it. All of the electrical components are on the inside so you can wash it with soap and water.

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Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a link back to the original recipe on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

Search Amazon.com for pancake griddle