ISO: Cracker Barrel Biscuit Recipe

I had some in Augusta, GA. They were light in color and very soft in texture. Very different then Hardee's or Bojangles. I could have eaten a whole plate full!!!! The menu says they are a buttermilk biscuit. Any ideas on why they are different that the usual buttermilk restaurant biscuit. thanks for your help

I like them too. They have something of a dry texture which I'm sure some don't care for, but I like them very much - they're very dense and not as fluffy and light as other biscuits.

My guess is that they don't use any butter at all in these, and no yeast or baking powder - perhaps they use a lot of baking soda instead.

Here is a recipe that purports to replicate this biscuit:

http://www.recipesource.com/baked-goods/biscuits/00/rec0078.html