I must say that the results for the Cracker Barrel recipe turned out the same. Unless anyone has a better idea, I am going to stick with canned biscuits. The Texas style are my favorite but they still don't compete with Cracker Barrel biscuits!
Bisquit Biscuit
Over the past few months, I have been trying to make the perfect scratch biscuit. I have used White Lily Self-Rising Flour, Pillsbury All-Purpose Flour and Bisquick mix. I have followed several recipes. The two that I have tried the most are the White Lily recipe on the bag and a Googled copy of the Cracker Barrel recipe. I have only used actual buttermilk once, last summer. I have been substituting regular milk for it. Today I actually soured milk with white vinegar. It's the best way to have buttermilk on hand!
I must say that the results for the Cracker Barrel recipe turned out the same. Unless anyone has a better idea, I am going to stick with canned biscuits. The Texas style are my favorite but they still don't compete with Cracker Barrel biscuits!
I must say that the results for the Cracker Barrel recipe turned out the same. Unless anyone has a better idea, I am going to stick with canned biscuits. The Texas style are my favorite but they still don't compete with Cracker Barrel biscuits!
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really pretty photographs LJ! Personally I just use can biscuits, or the frozen ones that you can heat only as many as you need. Biscuits are like pie crusts, it takes a while to get the hang of making a good one. :)
ReplyDeleteHowever, we are southern ladies and you and I should both master these two items before we are say 40. : )
We use the can biscuits. The scratch ones are so much work for such a small difference... but yours look beautiful!
ReplyDeleteI actually like the Pilsbury biscuits that are frozen because you can make as many or few as you want at a time, and they're pretty good. Nice photo!
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