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 their biscuits. 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!

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.
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  1. I thought I just posted the recipe but it doesn’t show up. Yes, I said in 1984 when we owned a small bakery in NC, we actually watched the lady at Hardee’s making the biscuits early in the morning. That was before corporate Hardees started sending the “mix” to the stores. And yes, it did have sugar in it!! Here is the recipe she gave us and we watched her make: 5 lbs. White Lily self-rising flour, 1 Tbsp. baking powder, 1-1/2 Tbsp. sugar, 1 lb. Crisco shortening and 1/2 gallon fresh buttermilk. Turn out on floured board (I use a cloth), and roll one-inch thick. Place biscuits on a lightly greased baking pan. .(.Use 3-inch cutter) and bake in preheated 450 degree oven for 14 minutes. Makes 36, 3-inch biscuits.

  2. Hardees DOES NOT put sugar in their biscuits.

    • See my comment below….We actually watched the early morning baker at Hardee’s make the biscuits for the morning…Then later, corporate started sending the “mix” to it’s stores. Yes, there was sugar in the recipe she gave us…1-1/2 Tbsp. to the 5 lbs. of White Lily SR flour…also 1 Tbsp. baking powder, 1 lb. Crisco shortening and 1/2 gallon fresh buttermilk…This amount makes 36, 3-inch biscuits.

  3. Rebecca Hill says:

    I have another recipe called “Hardee’s Biscuits” that has oil in them in place of the crisco. They are so much more like the Hardee’s biscuits I always ate.

  4. In 1983 I owned a bakery and the early morning lady baker at Hardee’s was still making the biscuits from scratch. She gave us their recipe (different from the one floating around on the internet). Then corporate started sending the mix to their stores. But I still have the original recipe!!! We sold hundreds of early morning sausage biscuits using that recipe.

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