Name: Flaky Buttermilk Biscuits (Cracker Barrel Copycat)
Prep time: 15 min
Cook time: PT-488591H21M29S
Total time: 27 min
Cuisine: American
Ingredients: 2 cups all‑purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; ¼ cup unsalted butter, chilled and cubed; ¾ cup buttermilk, chilled; 2 tablespoons unsalted butter, melted (for brushing)

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Tender, flaky, and buttery, these buttermilk biscuits are my go-to when I’m craving something warm and comforting. Modeled after the iconic Cracker Barrel biscuits, this recipe uses just five basic ingredients to create golden, bakery-style results at home. Whether I serve them with breakfast, as a side to dinner, or slathered with jam for a snack, these biscuits never disappoint. Flaky Buttermilk Biscuits (Cracker Barrel Copycat)

Why You’ll Love This Recipe

I love how quick and easy these biscuits are to make—perfect for a last-minute brunch or a cozy dinner. They’re made with simple pantry staples, but come out tasting like they came from a southern kitchen. The cold butter creates flaky layers, while the buttermilk keeps them tender and flavorful. I also appreciate how versatile they are—great plain, or brushed with extra melted butter for that irresistible finish.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all‑purpose flour
1 tablespoon baking powder
1 teaspoon salt
¼ cup unsalted butter, chilled and cubed
¾ cup buttermilk, chilled
2 tablespoons unsalted butter, melted (for brushing)

directions

I preheat the oven to 450 °F (232 °C) and line a baking sheet with parchment paper or lightly grease it.
In a large bowl, I mix the all-purpose flour, baking powder, and salt.
Then I add the cold cubed butter and use my fingers (or a pastry blender) to work it into the flour until I see pea-sized crumbs.
I make a well in the center and pour in the chilled buttermilk, stirring just until the dough comes together—it should be a bit sticky.
I gently knead the dough on a floured surface 5 to 6 times, then pat it into a rectangle about ½ inch thick.
Using a biscuit cutter or floured glass, I cut out the biscuits, making sure to press straight down (not twist). I re-roll the scraps to cut more.
I arrange the biscuits on the baking sheet, close together but not touching, and brush the tops with melted butter.
I bake them for 10 to 12 minutes until the tops are golden brown and the biscuits have risen.
After baking, I brush them again with melted butter for that extra richness and serve them warm.

Servings and timing

This recipe yields 9 to 12 biscuits, depending on the size of the cutter I use. The prep time is about 15 minutes, with a baking time of 10 to 12 minutes. Altogether, I can have these golden beauties ready to serve in under 30 minutes.

Variations

When I want a little twist, I sometimes stir in shredded cheddar or a sprinkle of garlic powder before baking. I’ve also added fresh herbs like chives or thyme for a savory version. For a sweet touch, I drizzle with honey or serve them with fruit preserves.

storage/reheating

To store leftover biscuits, I keep them in an airtight container at room temperature for up to 2 days, or in the refrigerator for 4 to 5 days. For longer storage, I freeze them—either unbaked or fully baked—and reheat in the oven at 350 °F until warmed through. A quick 10 to 15 seconds in the microwave also works if I’m in a hurry.

FAQs

How do I get my biscuits to rise higher?

I make sure my baking powder is fresh and avoid twisting the cutter when shaping the biscuits—twisting can seal the edges and prevent a good rise.

Can I make these without buttermilk?

If I don’t have buttermilk, I mix ¾ cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes before using.

Why are my biscuits tough?

Overmixing or over-kneading the dough can make the biscuits tough. I stop mixing as soon as the dough holds together to keep them tender.

Can I make the dough ahead of time?

Yes, I often prepare the dough the night before, cover it, and refrigerate it. Then I just cut and bake in the morning.

What’s the best way to reheat these biscuits?

I like to reheat them in the oven at 350 °F for 5–10 minutes, which keeps the outside crisp and the inside soft. A quick zap in the microwave works too, but they’ll be softer.

Conclusion

These flaky buttermilk biscuits are everything I love about comfort baking—simple, quick, and reliably delicious. With just a handful of ingredients and minimal effort, I can whip up a batch that rivals restaurant quality. Whether served fresh out of the oven or reheated the next day, they always satisfy.