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ByJudy Yeager
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This Hardee’s Biscuit Recipe is all over the internet and Pinterest. I have seen it so many times that I finally had to try it to see if it really is similar to Hardee’s biscuit. I would say it is a good biscuit and may taste something like the ones you get at their restaurant but it is not the real biscuit they serve. I would make it again and I really liked the texture. It was good with sausage, egg and cheese on it for breakfast and I think it would be great with gravy. It does not rise up as much as I thought it would after adding additional baking powder to self-rising flour and it has a kind of “crunch” to it. Try it for yourself. I think you will like it. I can eat biscuits every meal and love trying new recipes for any kind of biscuit. I cut this recipe in half because I was trying it for the first time and did not want to make a big batch. You can double it if you want. I will certainly add it to my collection! You might also like to check out our recipe for sour cream cinnamon biscuits.
Hardee’s biscuit recipe is different but this one is good and you should try it!
2 cups self-rising flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons white granulated sugar
1/8 teaspoon salt
6 tablespoons shortening (I used Crisco)
1 cup buttermilk
Whisk together the flour, baking powder, sugar and salt. Cut in the shortening until mixture resembles coarse crumbs. Add the buttermilk and stir together with a spoon. Turn out onto a generously floured surface. DO NOT KNEAD. Roll or pat out your dough to about 1 inch thick. Cut out biscuits. I used a 3 inch biscuit cutter so they would be a bigger biscuit to use for breakfast sandwiches. Spray a baking sheet lightly with cooking spray. Place biscuits touching on baking sheet. Brush tops with additional buttermilk. Bake in preheated 425 degree oven for 15 to 20 minutes until brown on top. Makes 10 biscuits. Enjoy!
Note: My regular biscuit cutter is 2 inches. I use an empty regular sized tin can like vegetables come in with the ends and label removed if I want a 3 inch sized biscuit.
Hardee's Biscuit
The Southern Lady Cooks
This isnt the hardee's biscuit but it sure is close! This biscuit is one of the 40+ we have on our website! It's great for breakfast sandwiches.
4.70 from 10 votes
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine American, southern
Servings 10 biscuits
Ingredients
- 2 cups self-rising flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons white granulated sugar
- 1/8 teaspoon salt
- 6 tablespoons shortening I used Crisco
- 1 cup buttermilk
Instructions
Whisk together the flour, baking powder, sugar and salt. Cut in the shortening until mixture resembles coarse crumbs. Add the buttermilk and stir together with a spoon. Turn out onto a generously floured surface. DO NOT KNEAD.
Roll or pat out your dough to about 1 inch thick. Cut out biscuits. I used a 3 inch biscuit cutter so they would be a bigger biscuit to use for breakfast sandwiches. Spray a baking sheet lightly with cooking spray. Place biscuits touching on baking sheet. Brush tops with additional buttermilk. Bake in preheated 425 degree oven for 15 to 20 minutes until brown on top. Makes 10 biscuits.
Notes
My regular biscuit cutter is 2 inches. I use an empty regular sized tin can like vegetables come in with the ends and label removed if I want a 3 inch sized biscuit.
Keyword hardee's biscuit
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