Instructions: Working at Cracker Barrel, and making more biscuits than I care to count, Im just wondering where the sugar and egg wash I have seen in recipes come into play. All we use is White Lily self rising flour, Buttermilk, and shortening. I cannot give you exact amounts, or anything else for risk of losing my job, but home testing comes to 2 cups flour, 1/3 cup shortening, and 2/3 cup buttermilk. We blend the flour and shortening together, then add in the buttermilk, mix for one minute (no smoothness and elasticity) then roll out and cut. I like to bake for 8 minutes at 450, and brush with melted butter when I pull them out of the oven. Thats how I do it, and cannot say if thats how I also do it at work.

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