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Old 06-27-2006, 08:45 PM   #1
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Smile ISO: Cracker Barrel Biscuit recipe

I had some in Augusta, GA. They were light in color and very soft in texture. Very different then Hardee's or Bojangles. I could have eaten a whole plate full!!!! The menu says they are a buttermilk biscuit. Any ideas on why they are different that the usual buttermilk restaurant biscuit. thanks for your help


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Old 06-28-2006, 11:19 PM   #2
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I love their biscuits too! Hopefully someone will have a good recipe for you soon. I had a recipe for biscuits once (I think they were called "Angel Biscuits"--I think I still have it, actually) that had yeast in them. I wonder if maybe they use yeast in theirs?


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Old 06-29-2006, 06:31 AM   #3
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Barbara, found this when googling - http://www.goodlookingcooking.co.uk/...-Q531xyTJ.html

On the actual Cracker Barrel site, on their FAQ page, the question about recipes is asked, and their answer is 'Grandma never gave away her recipes secrets, and neither do we!'
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Old 06-29-2006, 06:40 AM   #4
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That could have been written by my mother, except for one thing, she always makes larger amounts than the recipe. I've never used shortening, but my biscuits aren't as good as hers, either. My grandmother always used lard, but that was another generation, of course. I must say that CB biscuits are much better some times than others, but I suppose that depends on the experience of the maker, too.
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