Cracker Barrel Buttermilk Biscuits

By srumbel

These are great served with eggs and breakfast meat, sausage gravy or alongside a pot roast, gravy and veggies. You can't ever go wrong serving them
any time of day.

from thebetterbaker.com

Ingredients

• 2-1/4 c. Bisquick mix (or Jiffy)
• 2/3 c. buttermilk
• (use the real stuff for best results)
• 2 tsp. white sugar
• 3 Tb. butter, melted, divided
• 1/4 c. all purpose flour for kneading

Preparation

Step 1

Preheat the oven to 450*. Spray a glass baking dish with non-stick cooking spray. (I like to use an ungreased cookie sheet).

In a large mixing bowl, stir together Bisquick, buttermilk and sugar. Add 1 Tb. melted butter and mix until well blended.
Sprinkle a cutting board surface with the all purpose flour. Knead the dough at least 20 times, using the flour to coat as you work it into the dough.

Roll (or pat) dough 1/2" - 3/4" thick. Cut out into rounds (I use a drinking glass for my 'cutter') Place on baking sheet. (They need not touch each other).
Brush tops with melted butter. Bake for 8 - 10 minutes or until tops are golden brown. When you remove from the oven, brush tops with remaining melted butter again.

Enjoy warm!!