Cracker Barrel Biscuits Copycat Recipe

Would you like biscuits or cornbread?If you’re at a Cracker Barrel restaurant, the answer is yes and yes. Although my eyes and tastebuds always tend to favor the cracker barrel biscuits.They’re slightly salty with a pillowy soft interior just waiting to be slathered in butter.If you’re a fan of these southern style biscuits, you’re going to want to try this Cracker Barrel Biscuits Copycat Recipe.

Cracker Barrel Biscuits Copycat Recipe

• Ingredients
• 2 cups all-purpose flour
• 1 Tablespoon baking powder
• 1 Tablespoon granulated sugar
• 1 teaspoon salt
• 6 Tablespoons unsalted butter very cold (cut into cubes)
• ¾ cup milk (or buttermilk)

1. For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
2. Preheat oven to 425 degrees and line a cookie sheet with nonstick parchment paper. Set aside.
3. In a food processor, combine flour, baking powder, sugar, and salt in a large bowl and mix well. Pulse 3 or 4 times to combine.
4. Add butter to food processor. Pulse 6-8 times or until the mixture is resembles coarse crumbs.
5. Add milk to the food processor and pulse 6-8 times or until the mixture starts coming away from the sides of the bowl.
6. Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
7. Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
8. Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 ¾" round biscuit cutter with flour.
9. Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet. Repeat until you have gotten as many biscuits as possible and place less than ½" apart on baking sheet.
10. Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
11. Bake on 425 degrees for 12 minutes or until tops are beginning to just turn lightly golden brown.
12. If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

bread, Breakfast

American

biscuits

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Homemade Southern Style Biscuits & Gravy in Just 30 Minutes

My husband’s favorite breakfast dish is Biscuits and Sausage Gravy.But since I’m not a morning person, he thought I would never make them for him. Well I showed him!This past week, I made southern biscuits and gravy for dinner! The made from scratch biscuits are so light and fluffy and soaked up all of that delicious maple sausage gravy.I know you’re tempted to buy the premade biscuits at the store, but I promise you that this recipe is SO much better than those!

Southern Style Biscuits and Gravy

Biscuit Ingredients

• 2 cups all-purpose flour (250g)
• 1 Tablespoon baking powder
• 1 Tablespoon granulated sugar
• 1 teaspoon salt
• 6 Tablespoons unsalted butter very cold (cut into cubes)
• ¾ cup milk (or buttermilk)

Gravy Ingredients

• 1 12 ounce package maple flavored sausage
• 3 tablespoons butter
• ¼ cup all-purpose flour
• 3 cups milk (or buttermilk)
• salt and pepper to taste

Biscuits Instructions

1. For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
2. Preheat oven to 425 degrees and line a cookie sheet with nonstick parchment paper. Set aside.
3. In a food processor, combine flour, baking powder, sugar, and salt in a large bowl and mix well. Pulse 3 or 4 times to combine.
4. Add butter to food processor. Pulse 6-8 times or until the mixture is resembles coarse crumbs.
5. Add milk to the food processor and pulse 6-8 times or until the mixture starts coming away from the sides of the bowl.
6. Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
7. Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
8. Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 ¾" round biscuit cutter with flour.
9. Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet. Repeat until you have gotten as many biscuits as possible and place less than ½" apart on baking sheet.
10. Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
11. Bake on 425 degrees for 12 minutes or until tops are beginning to just turn lightly golden brown.
12. If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

Gravy Directions

1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.

Breakfast

American

biscuits, biscuits and gravy

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Blueberry Crumble Breakfast Coffee CakeEggwhite FrittataIf you enjoyed this recipe, be sure to subscribe to my YouTube Channel!

Eggwhite Frittata

If I’m going to make breakfast, it’s going to be something hearty and protein-packed.

As much as I love my sweet and baked goods, breakfast and brunch is reserved for savory breakfast recipes in my book. There’s something about a warm, filling breakfast that will keep you satisfied and not leave you hungry.

This healthy egg white recipe is just that. And if you’re looking to use whole eggs instead, I’ll show you how to do that as well.

What kind of dairy do I use in a frittata?

Fattier milk products like heavy cream, sour cream, and half and half are perfect for this recipe. Low fat milk and plant-based milk products are too watery for a frittata recipe and will leave you with a soupy mess.

What kind of veggies should I use in my frittata?

Frittatas are one of those kitchen sink kind of meals. You can use all sorts of veggies and leftovers for the base of your frittata. Whatever you use, just make sure it end up being about 3 cups of cooked veggies before adding in the eggs. If you add your eggs to raw vegetables, they will release too much water and your frittata will be runny.

What kind of cheese should I use in my frittata?

Don't be limited to just cheddar! Pepper jack, Parmesan, and even goat cheese can give you some great creamy textures and added flavors.

Egg White Frittata

• 2 tbsp butter
• 1 red bell pepper (diced)
• 6 ounces Canadian bacon (diced)
• 5 ounces baby spinach (roughly chopped)
• ¼ cup heavy cream
• 2 ½ cups egg whites (or 12 whole eggs)
• ½ teaspoon salt
• 1 cup cheddar cheese (shredded)
• 2 tbsp green onions (sliced thinly)

1. Preheat your oven to 425°.

2. Place a large cast iron skillet over medium high heat. Once the pan gets hot, put the butter in the pan.
3. Add the spinach, red bell pepper, and Canadian bacon to the pan. Give it a stir.
4. While the veggie mixture is cooking, get out a second bowl. In this bowl, combine the heavy cream, egg whites, and salt. Whisk until frothy. Add the cheese.
5. Once the veggies are soft, add the egg mixture to the pan and stir. Let it sit for about one minute or until the outside edges of the eggs start to turn white.

6. Put the whole pan in the oven for 10-15 minutes (or until the frittata is mostly firm with a little bit of jiggle still in the middle).

7. Garnish with green onions and serve immediately.

Products Used:

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Italian Tuna Stuffed TomatoesOne Pot Rotini Al FrescoShrimp & Sausage Skillet If you'd like to see more recipes like this, subscribe to my Youtube channel!

Springtime Protein Packed Yogurt Bowl

This post is sponsored by Randalls. All photos and opinions are mine and should not be used without written permission.

After a dreary Winter, I am really loving the weather during this sunny Spring!Spring time to me means eating outdoors, fresh seasonal food, and enjoying that glorious sunshine! So when some girlfriends of mine wanted to get together for a garden party (pre-quarantine), I said yes so fast they weren’t ready for it!As the writer of a food blog, I knew I was going to be bringing my A game to this themed party. I’ve been trying to eat healthier lately, so I felt like keeping the menu light was definitely the way to go. I couldn’t decide if I wanted to do gluten free, plant based, or just include ingredients that promote relaxation, so I decided to do all of the above!

First up is this protein-packed power bowl. This healthy bowl is packed full of pro-biotics, fresh fruits, and healthy fats - so what’s there not to like? But the best part is that it’s easy to make but it looks like a million bucks.What I like about this recipe too is the versatility. You could easily make this yogurt bowl as individual plated portions, serve it family style, or even create a yogurt bar complete with all the toppings so your guests/family members can mix and match their own ingredients.

What’s in a Power Bowl?

I’m going to let you in on a little secret...power bowls include whatever you want to put into it.But they also typically have lots of protein, good fats, nuts, and are generally good for you.So for this specific power bowl, I wanted it to have fresh ingredients, be low in fat, and be packed with flavor. Here’s what’s in my bowl:

Open Nature Icelandic Yogurt, Mixed Berry Acai Flavor

Part 2% and part skim milk, this sweet yogurt contains a plethora of fruits such as strawberries, raspberries, blackberries, and acai. Not only is that color perfection, but the flavor is as well. I hate boring yogurt and this flavor is anything but boring!

Open Nature Icelandic Yogurt, Vanilla Flavor

This lowfat yogurt is made with 2% milk, so it’s perfectly creamy with just the slightest hint of vanilla. It made for a great contrast with the mixed berry acai yogurt I added it to, but I’m sure it would be equally as delicious on its own.

Pomegranate seeds

After cracking open a hard, red pomegranate, you’ll find these gems. These crunchy black seeds are encased in sweet red juice and are a great texture contrast to the smooth and creamy yogurts. They have tons of antioxidants and fiber too, so they’re perfect for digestive health.

O Organics Trail Mix Cranberry Nut

I hate a trail mix that is nothing but granola, so this trail mix rates pretty high for me (there’s no granola in it whatsoever). It’s got crunchy almonds, cashews, and tangy dried cranberries in it, so it really does make your tastebuds do a little dance.

Raspberries

Packed with Vitamin C and E, raspberries are great for brain health. Plus, they taste good - even if you just eat them off of your fingers like my daughter does.

Where do I Find the Ingredients?

I purchased all of my O Organics® and Open Nature® ingredients for this power bowl at my local Randalls.They also carry these brands exclusively at all of the Albertsons Companies family of stores, including ACME Markets, Jewel-Osco, Vons, Pavilions, Tom Thumb, Shaw’s, Star Market, United Supermarkets, and Carrs/Safeway. You can visit Albertsons.com or randalls.com to find a store near you. And while you’re there, be sure to check out their meal prep tips and recipe ideas as well!The best part about shopping at my local Randalls is the online savings. I love creating my shopping list online, adding my digital coupons, and making things easier on myself for when I’m actually in the store (especially if I have the kids with me).While I’m not spending much time in store lately, Randalls has made some awesome accommodations to their shopping experience - like special shopping hours for seniors and keeping the shelves stocked.

Ready for the recipe?

Protein-Packed Power Bowl

This healthy bowl is packed full of pro-biotics, fresh fruits, and healthy fats - so what’s there not to like? But the best part is that it’s easy to make but it looks like a million bucks.

• 4 containers Open Nature Icelandic Yogurt Mixed Berry Acai
• 1 container Open Nature Icelandic Yogurt (Vanilla)
• ½ package O Organics Trail Mix Cranberry Nut
• 1 pint Raspberries
• 2 oz Pomegranate gems

1. Open the yogurt containers and pour the content of them into your bowl. You can use as much or as little as you like of each (I used mostly Mixed Berry Acai Open Nature Icelandic Yogurt with just a dollop of Vanilla Open Nature Icelandic Yogurt).
2. Add the fruits and trail mix however you like (I, of course, had to make a design, but that’s totally up to you).
3. Enjoy!

Now, when you’re eating your good-for-you yogurt bowl, make sure to use your good-for-the-planet cutlery! These Open Nature® Compostable Spoons are perfect for a garden party or just a night eating around the dinner table. Since they’re made out of a plant-based material, you can enjoy these use and toss spoons and not feel guilty about adding to a landfill somewhere.This garden party had everything I love in it - food, flowers, and good friends. I just love the freshness of this time of year!If you’d like to see more Spring recipes like this, follow me on Facebook!

Daddy's French Toast

For as long as I can remember, this French toast has been made at my parents’ house at least once a month. Even when I got married, moved out, had kids, etc…this French toast was a way for my parents to welcome me back home for a meal. In fact now it’s come down to a simple text message from my dad saying “French toast will be ready a 6 tonight,” and you better believe we’re all excited when that message comes through! This Famous (at least in our household) recipe has been requested by out of town guests, my parents’ bible study group, and my brother when he comes home from college. It’s a family staple and another way our family “breaks bread” together.The funny part of this story is that my mom says that she’s the one who started the French toast tradition, yet none of us ever remember her making it! Sorry Mom, Dad gets the credit for this one! If you'd like to make this addictive recipe at your own house, check out the recipe below!

What's the Best Kind of Bread to Use?

A loaf of French bread is perfect and Texas Toast works well too. Thicker breads work well because they soak up more of that delicious custard mixture.

What if I Don't Have Old Bread?

If making this recipe with fresh bread, make sure to leave the bread package open for a couple days to allow the bread to dry out before making this recipe. You may even need to take the slices out and lay them on a cooling rack the night before you plan on making it. Dried out bread soaks up the mixture better. If the bread is not dried out well, it will fall apart when soaking up the egg mixture.

Products Used:

Daddy's French Toast

Thick and fluffy french toast is the perfect breakfast or brunch item. A little topping of butter and powdered sugar and you've got a recipe everyone will love!

• 1 cup all-purpose flour
• 3 Tablespoons sugar
• 1/2 teaspoon salt
• 4 cups milk
• 12 eggs
• 18 slices day-old French bread (1 inch thick)
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla
• 1 Tablespoon butter

1. Beat the flour, sugar, salt, milk, eggs, vanilla, and cinnamon with a beater until smooth.

   

2. Soak bread in the batter until saturated.

   

3. Heat butter in a skillet. Carefully transfer each bread slice to skillet, do not overcrowd. Cook bread over medium heat 12 minutes on each side or until golden brown.

   

4. Serve with butter and a dusting of powdered sugar.

Breakfast

American

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