Cracker Barrel imitations

No photos to share today so, I thought I'd share this great recipe we found online. We love cracker barrel biscuits and found this recipe to be close. Samantha's turned out better than mine and I found out the reason was that I was rolling mine out too thin. I tried to make them thicker this morning and they tuned out just right! You can find the link here if you decide you'd like to bookmark it. They also have tons of other cracker barrel recipes.

I like these because they are so quick and easy. Even though you use Bisquick, they don't come out tasting like Bisquick or like baking powder. I always have to double the batch to make sure I get some!

10 biscuits (change servings and units)

Change to: biscuits US Metric

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Ingredients

• 2 1/4 cups Bisquick
• 2/3 cup buttermilk
• 1 teaspoon sugar
• 1 tablespoon butter, melted
• melted butter, for brushing

Directions

Preheat oven to 450.

1. Mix the Bisquick, buttermilk and sugar together in a bowl.

2. Add the melted butter into the batter.

3. Stir until a soft dough forms.

4. Turn out onto a well floured work surface.

5. Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough.

6. Roll 1/2 thick, or thicker if you prefer towering biscuits.

7. Place close together on an ungreased baking sheet.

8. Brush tops with melted butter.

9. Bake for 8 to 10 minutes; I usually find 8 minutes is enough.