![]() What is unique about cracker barrel biscuits? Re: ISO : Cracker Barrel Biscuit Recipe - Roxanne 21 - 06-28-2006 How I do it, and cannot say if thats how I also do it at work. I like to bake for 8 minutes atĤ50, and brush with melted butter when I pull them out of the oven. Together, then add in the buttermilk, mix for one minute (no smoothnessĪnd elasticity) then roll out and cut. Of losing my job, but home testing comes to 2 cups flour, 1/3 cup I cannot give you exact amounts, or anything else for risk All we use is White Lily self rising flour, Buttermilk,Īnd shortening. I'm just wondering where the sugar and egg wash I have seen in recipesĬome into play. Working at Cracker Barrel, and making more biscuits than I care to count, ![]() I have not yet mastered the biscuit, so I can't help with the explanation.but I found this: Re: ISO : Cracker Barrel Biscuit Recipe - TwilightKitten - 06-28-2006 Any ideas on why they are different that the usual buttermilk restaurant biscuit. ![]() I could have eaten a whole plate full!!!! The menu says they are a buttermilk biscuit. Very different then Hardee's or Bojangles. They were light in color and very soft in texture. ![]() ISO : Cracker Barrel Biscuit Recipe - Barbrainnc - 06-28-2006 +- Thread: ISO : Cracker Barrel Biscuit Recipe ( /showthread.php?tid=20099)
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