Vintage Cold Box Biscuits Food

CRACKER BARREL OLD COUNTRY STORE BISCUITS

Cracker Barrel Old Country Store Biscuits image

I like these because they are so quick and easy. Even though you use Bisquick, they don't come out tasting like Bisquick or like baking powder. I always have to double the batch to make sure I get some!

Provided by Kay D.

Categories Breads

Time 23m

Yield 10 biscuits

Number Of Ingredients 5

Ingredients

2 1/4 cups Bisquick
2/3 cup buttermilk
1 teaspoon sugar
1 tablespoon butter, melted
melted butter, for brushing

Steps:

Preheat oven to 450°F.
Mix the Bisquick, buttermilk and sugar together in a bowl.
Add the melted butter into the batter.
Stir until a soft dough forms.
Turn out onto a well floured work surface.
Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough.
Roll 1/2 thick, or thicker if you prefer towering biscuits.
Cut out into 2" rounds (or your preferred size).
Place close together on an ungreased baking sheet.
Brush tops with melted butter.
Bake for 8 to 10 minutes; I usually find 8 minutes is enough.
When you remove the biscuits from the oven, brush the tops with melted butter again.

VINTAGE COLD BOX BISCUITS

Vintage Cold Box Biscuits image

This recipe is mine, from my mom, then grandmother. It was created for cold boxes or cold window boxes in the winter when you didn't want to use your ice box. Now we have a freezer. Nice when you want to stock up on biscuits. I like to use the lard.

Provided by Montana Heart Song

Categories Breads

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups white flour, plus
2 tablespoons white flour (use more flour if dough sticky)
4 teaspoons baking powder
1/2 teaspoon cream of tartar or 1/2 teaspoon baking soda, if you do not have
1/2 teaspoon salt
2 tablespoons sugar (optional)
1/2 cup lard or 1/2 cup white shortening
1 cup milk
1 large egg, beaten
1/4 cup flour, for board

Steps:

Preheat oven 450°.
In large mixing bowl mix all dry ingredients.
Cut in lard with cutter or fingers.
Pour milk and egg mixture slowly.
Mix gently with spoon. Should be a stiff dough.
Pour the 1/4 cup flour on board.
Knead, turning a few times.
Use all of the flour.
Roll dough to 1/2-inch thickness. Cut with glass or cutter.
Freeze.
Re-pack in a freezer container.
Thaw or bake right from freezer.
Allow more time to cook if frozen.
If dough is fresh, cook 10 to 15 minutes.
If frozen at least 10 minutes more.
Note: Dough should be pretty stiff. If not use more flour and knead. Altitude makes a big difference in bisuit doughs.

Nutrition Facts : Calories 561.5, Fat 29.8, SaturatedFat 11.9, Cholesterol 85.8, Sodium 702.8, Carbohydrate 60.8, Fiber 2, Sugar 0.3, Protein 11.2

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