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Cracker Barrel Biscuits


  • 2 cups self rising flour or you may make your own, recipe below
  • 1/3 cup solid shortening I prefer Crisco
  • 2/3 cup plus 2 tablespoons buttermilk shaken
  • melted butter

Self Rising Flour:

  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Mix together in a bowl with a fork. Store in a container or Ziploc bag until ready to use. I double this for the Cracker Barrel recipe and have a little leftover for the next time I make biscuits.
  • Measure out 2 cups for the recipe above.


  1. Pre heat oven to 450 degrees, and set rack in middle of oven.
  2. Place the self rising flour into a medium size bowl. Cut the shortening in , using a pastry cutter, or two knives. Add the buttermilk all at once. Gently fold the buttermilk into the flour and shortening, until the dough gathers together, and the flour is mixed in. I use a large wood spoon for this.

  3. Turn the dough onto a lightly floured surface and pat gently into a disc about one inch thick. Do not over handle the biscuits, this will make them tough, and not tender.
  4. Gently cut the biscuits, using a biscuit cutter or glass. Place onto a cookie sheet. Brush the tops of biscuits with melted butter.

  5. Make sure the oven is completely pre heated and up to 450 when the biscuits are placed in to bake.
  6. Bake for about 15 minutes, or until golden brown on top and bottom.

    Makes 9- 2 1/2 inch biscuits. Biscuit yield will depend on size of cutter.