Cracker Barrel Clone Biscuits

2 cups Bisquick
2/3 cups Real buttermilk
butter

Work together Bisquick and buttermilk to smooth dough. Dip hand in just
enough Bisquick to kneed dough in bowl until smooth and elastic. Shape
dough into 16 thin patties, placing 1 atop another forming 8 biscuits
ingreased 9" round baking pan. Bake at 450 , 16 to 18 minutes or until
golden. Wipe tops at once in butter. They split easily because of the way
you formed them with the 2 pieces.


To make BONANZA-style Biscuits, add 4 tsp sugar. Shape into 6 patties, 1"
thick, 3" round. Place close together ingreased round baking pan. Wipe
tops in soft butter. Bake 450 , 18 minutes or until brown. Cool 10
minutes before serving. Split with thumbs instead of cutting with knife.
These do not keep well. Right out of oven wipe tops again with dabs more
butter to keep surface soft and tender .
Serves 8
Source: Gloria Pitzer's Secret Recipes

About Cracker Barrel Cracker Barrel Biscuits
In the late 1960s, Dan Evins understood people needed a place they could
trust when they travel. So in 1969, Evins and a local contractor scratched
their building plans in the dirt along Highway 109 in Lebanon, TN. This
dusty blueprint marked the spot of the original Cracker Barrel Old Country
Store. Evins believed travelers would appreciate making one stop to get
gasoline, a good meal, candy for the kids and some rest from the road. So
he built his service station business around the atmosphere of the old
country store. The community's unofficial meeting place where folks would
gather around a barrel full of saltine crackers and trade some common
sense and wisdom with their neighbors. Almost half a century later,
Cracker Barrel remains true to its mission of pleasing people with hearty,
made from scratch, comfort food and nostalgic gift items. In short,
there's no better place to eat, shop and relax. For more information,
check out www.crackerbarrel.com

http://www.secretrecipes.com



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