The first time I made biscuits, I was probably in middle school, maybe even elementary. In my limited knowledge of baking, I thought all I needed was self rising flour and milk. It looked like some good biscuit dough before it went in the oven, but it came out tasting like stale cardboard. Yuck! I gave up on biscuits until I was sitting in Cracker Barrel with my hubby, then boyfriend, 3 years ago. He said, “oh my….if you could make biscuits like this….”
That was all he had to say. I set out to make biscuits like them, but a quick google search revealed they use lard. LARD! I am not sure if the internet sources I looked at were reliable sources, but no way, I was not cooking with that, much less even knew where to buy lard. Nevertheless, I did not give up (this time) on making Cracker Barrel status biscuits. Using my grandmother’s base recipe that uses buttermilk (aka pure baking gold), I have been tweaking it over the last couple years until perfection has been achieved. Here is an exert from her recipe, “Lump of Crisco size of egg.” I love it.
They turned out not tasting like Cracker Barrel biscuits, but according to my husband, they are even better. I have no way of knowing if his words are biased, so let me know what you think in the comments 😉 Also, feel free to share any biscuit making tips you have.
I made the pictured biscuits in a hurry for a crowd so I didn’t worry about shape too much, I just dropped big balls of dough on the pan. It works! If you want them shaped like perfect little cylinders, here is what I do: have a little bowl of buttermilk to coat hands with before scoping up each biscuit from the dough so it does not stick to hands. Shape biscuits with hands then put on greased pan 2 inches apart. This biscuit dough is not stiff enough to use biscuit cutters. Press the top/middle of the biscuit down with two fingers to make a dent about an inch in diameter and 1/2 inch thick. This will cause the top to rise evenly with the sides.
- 2 cups self rising flour (I am partial to the WhiteLily brand)
- ⅓ cup shortening
- 2 tbsp butter
- 1 cup buttermilk
- Preheat oven to 415 degrees Fahrenheit
- Mix flour, shortening, and butter using fingers, pinch until mixture is crumbly.
- Stir in buttermilk. You may add another ¼ cup of buttermilk to make the biscuits fluffier.
- Drop biscuit sized lumps on a greased cookie sheet 1-2 inches apart or in cast iron and bake for 20 minutes, until top is golden brown.