Copycat Cracker Barrel Biscuits Recipe

✔ Updated October 21, 2026 · clearer method, a from-scratch version, freezing guide and fixed card

These copycat Cracker Barrel biscuits are soft, fluffy buttermilk biscuits with golden tops and pull-apart sides. With a box of Bisquick, they're in the oven in 10 minutes and on the table 10 minutes later.

Why You'll Love These Biscuits

• Soft and fluffy, with that tender, buttery country-store crumb.
• Four ingredients, and no cutting cold butter into flour.
• Made for gravy, or honey, jam and a pat of butter on the side.

What Makes Cracker Barrel Biscuits Different?

Cracker Barrel's biscuits are soft and fluffy rather than crisp and flaky. They're baked close together, so the sides stay pale and tender while the tops turn golden, and they come to the table brushed with butter.

My test for any copycat is whether it tastes like the memory and whether a home cook can get it right every time. This shortcut version is the one I make when there's sausage gravy on the stove and nobody wants to wait.

Step-by-Step Photos

Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.

Tips for Success

• Keep the buttermilk cold. Cold dough hits the hot oven and puffs fast. I pour it straight from the fridge into the bowl.
• Don't overwork it. Stir until just combined and fold only 8 to 10 times. More than that and the biscuits come out tough and flat.
• Cut straight down. Twisting the cutter seals the edges and stops the rise. Dip it in Bisquick between cuts so it doesn't stick.
• Use a metal pan. Glass heats slowly and gives pale, doughy bottoms. A metal 8×8 pan or a cast-iron skillet works best.
• Butter right out of the oven. Brushing them while they're hot is what gives that soft, shiny, buttery top. I always steal the first one while it's too hot to hold.

From-Scratch Version (No Bisquick)

Whisk 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt and 1 teaspoon sugar. Cut in 6 tablespoons very cold butter until it looks like coarse crumbs, then stir in 3/4 cup cold buttermilk.

Fold, pat, cut and bake exactly like the recipe above, at 450°F for 10 to 13 minutes. You get a slightly flakier, more buttery biscuit.

More Cracker Barrel Copycats

Serve these with copycat Cracker Barrel chicken and dumplings or Cracker Barrel meatloaf. For a cheesy twist, try my Bisquick cheddar garlic biscuits, or compare them with copycat KFC biscuits. Browse all my Cracker Barrel recipes. Short on time? My plain Bisquick drop biscuits need just two ingredients.

Frequently Asked Questions

Are Cracker Barrel biscuits made from scratch?

Cracker Barrel describes its biscuits as made from scratch in its restaurants, rolled and cut by hand. This copycat uses a Bisquick shortcut for speed, and there's a from-scratch version above if you'd rather start with flour, butter and buttermilk.

What kind of biscuits does Cracker Barrel serve?

They serve soft, fluffy buttermilk biscuits, usually brought warm to the table with butter and jam or honey, and often with sawmill gravy at breakfast. These copycat biscuits are made the same style: tender, buttery and baked close together.

Why are my biscuits flat?

The most common reasons are overmixing, twisting the cutter, warm dough or an oven that isn't fully heated. Keep the buttermilk cold, stir just until it comes together, cut straight down and bake at a full 450°F.

Can I freeze these biscuits?

Yes. Freeze cut, unbaked biscuits on a parchment-lined tray, then bag them for up to 3 months and bake from frozen, adding 3 to 5 minutes. Baked biscuits freeze for up to 3 months too; reheat wrapped in foil at 350°F for 10 to 12 minutes.

What can I use instead of buttermilk?

Stir 2 teaspoons lemon juice or white vinegar into 2/3 cup milk and let it sit for 5 to 10 minutes until slightly thickened. Plain yogurt thinned with a little milk works too.

🍂 Building your Thanksgiving menu? Mix and match our Thanksgiving sides and casseroles with a make-ahead timeline.