Longtime Potluck reader Pat wants the recipe for the biscuits served at Cracker Barrel.
While hunting around online, I also found some other interesting restaurant clones.
To recreate the biscuits served at Cracker Barrel, food.com says the secret ingredient is Bisquick.
Cracker Barrel Copycat Biscuits
2¼ cups Bisquick
⅔ cup buttermilk
1 teaspoon sugar
1 tablespoon butter, melted
Melted butter, for brushing
Preheat oven to 450 degrees.
Mix the Bisquick, buttermilk and sugar together in a bowl. Add the 1 tablespoon melted butter to the batter. Stir until a soft dough forms. Turn out onto a well-floured work surface. Knead 20 times. Roll ½-inch thick, or thicker if you prefer towering biscuits.
Cut out into 2-inch rounds. Place biscuits close together on an ungreased baking sheet. Brush tops with melted butter. Bake for 8 to 10 minutes. When you remove the biscuits from the oven, brush the tops with melted butter again.
Makes about 10 biscuits.
Todd Wilbur at topsecretrecipes.com formulated this copycat version of KFC’s Barbecue Baked Beans. Just find yourself a couple cans of the small white beans (not pinto beans).
KFC Barbecued Baked Beans
2 cans (15 ounces each) small white beans (with liquid)
2 tablespoons water
1 tablespoon cornstarch
½ cup ketchup
½ cup dark brown sugar
2 tablespoons white vinegar
4 teaspoons chopped onion
2 pieces cooked bacon, crumbled
½ teaspoon dry mustard
½ teaspoon salt
Dash garlic powder
Preheat oven to 350 degrees.
Pour entire contents of two cans of beans into a casserole dish (with cover).
Combine the water with the cornstarch in a small bowl until cornstarch dissolves. Stir mixture into the beans. Stir the remaining ingredients into the beans and cover the dish.
Bake 90 minutes or until sauce thickens, stirring every 30 minutes. Let beans sit for 5 to 10 minutes and then serve.
A bit of bourbon makes for some wicked barbecued chicken.
Texas Roadhouse Grilled Barbecue Chicken
Makes 4 to 6 servings
4 pounds chicken parts (legs, thighs, wings, breasts), skin on
1 cup barbecue sauce, recipe follows
Coat the chicken pieces with vegetable oil and sprinkle salt over them on all sides.
Prepare grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are fewer coals.
Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill for 5 to 10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cooler side of the grill, or, if you are using a gas grill, lower the heat to medium low. Cover the grill and cook undisturbed for 20 to 30 minutes.
Turn the chicken pieces over and baste them with barbecue sauce. Cover the grill again and allow to cook for another 30 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering and cooking for another 30 minutes. Check for doneness with a meat thermometer inserted into the thickest part of the chicken piece. Look for 165 degrees for breasts and 170 degrees for thighs. Paint the chicken with more barbecue sauce and serve.
2 tablespoons vegetable oil
¼ cup minced onion
½ cup white vinegar
1½ cups water
½ cup tomato paste
½ cup brown sugar
2 tablespoons honey
1 tablespoon Worcestershire sauce
1¾ teaspoons salt
1 teaspoon bourbon whiskey
1 teaspoon liquid smoke
⅛ teaspoon garlic powder
⅛ teaspoon paprika
¼ teaspoon black pepper, freshly ground
Mix all ingredients together in a food processor or blender. Store in a refrigerator for at least 2 hours, preferably overnight.
Credit the San Andreas Grill at the Mountain High Ski Resort in Wrightwood, Calif., for this delicious-sounding steak recipe.
San Andreas Grill Blue Ridge Sirloin
4 (10 ounce) prime top sirloin steaks
2 cups crumbled gorgonzola cheese
Montreal steak seasoning
On the side of each filet, cut a 2-inch slit with a sharp paring knife forming a pocket for the cheese. Stuff each steak with 4 tablespoons cheese. Rub steak with a little olive oil, just to barely coat, about ½ tablespoon per steak. Season the steaks with Montreal steak seasoning.
Heat barbecue or grill to high. Grill steaks on both sides until cooked to desired doneness. Place each steak on a plate and top steak with more cheese if desired.
Makes 4 main-course servings.
Our Best Bites website has formulated a copycat of Wendy’s berry chicken salad, a rather pricey option at the drive-through.
Making your own might be the budget-wise way to go.
This recipe will serve a large crowd.
Grilled Chicken And Berry Salad
½ head Romaine lettuce, washed and chopped into bite-sized pieces
6 to 8 ounces baby spinach
12 to 16 ounces chicken, marinated, grilled and sliced
8 ounces strawberries, sliced
8 ounces blueberries
4 ounces crumbled feta or shredded fresh Parmesan cheese
1 cup sliced almonds, toasted
Berry Poppy Seed Dressing to taste, recipe follows
For serving a large crowd, toss all the salad ingredients in a large serving bowl and add dressing to taste. For individual servings, arrange ingredients on plates and serve the dressing on the side.
Makes about 8 side-dish servings and 4 main-dish servings.
Berry Poppy Seed Vinaigrette
½ cup white wine vinegar
½ cup honey (or sugar)
1 to 2 cloves garlic
1 tablespoon grated onion
1 teaspoon kosher or other coarse salt
About 10 cracks freshly ground black pepper
1 cup raspberries, blackberries or strawberries
⅔ cup canola oil
1½ teaspoons poppy seeds
Combine the vinegar, honey, garlic, onion, salt, pepper and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. If possible, refrigerate for at least an hour before serving.
Looking for a recipe? Have one you’d like to share? Write to Potluck, Times Record, P.O. Box 1359, Fort Smith, AR 72902. Email: jharshawswtimes.com.