NOT THE HARDEE’S BISCUIT RECIPE
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
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
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My biscuits did not rise? It may be because I used Crisco oil instead of real Crisco? I over. Bake them a little, trying to make sure they were completely done and this led to a hard bottom. Probably won’t try it again.
Okay well you didn’t follow the recipe and if you over baked them of course they are not going to be very good.
This not a hardees biscuit
Like the title clearly states..
This is very close to being the spot on recipe, good job! I was on 3rd shift and had too much time on my hands. So I looked over the ingredients list, played with the mix a bit too much and have tried to duplicate this myself. There are a few things that Hardee’s does differently then this recipe.
1st you want to use shortening flakes, makes a texture difference.
2nd there needs to be 1g of active dry yeast per cup of flour
3rd they don’t brush buttermilk over the top, they use melted butter flavored shortening after its baked. I recommend salted butter.
4th they set the temp to 450 F and bake 12-13 minutes, then rest in a warmer that is 160ish for ideally 5 minutes.
My own notes, Depending on humidity you may need to coat with a little more flour, you don’t want the mixture to be sticky.
Also if you have access to White Lily brand self rising flour it makes a huge difference due to the gluten being softer than most other brands.
I have Celiac’s disease, didn’t know while I worked there. Any tips for recreating this gluten free?
This looks close actually. I think the difference might be buttered flavored shortening. Southern Biscuit Formula L biscuit mix creates an identical to Hardee’s biscuit and they use yellow shortening flakes in their mix. Freezing the shortening and using a cheese grater to add it to the flour also helps to get the texture right. As far as the crunch goes, Hardee’s biscuits ARE often a bit crispy on the bottom, but if you get a sandwich,, or they’re otherwise sitting in an environment with steam, they soften. I only like Hardee’s style biscuits, but since I discovered the mix, I haven’t had to make them from scratch hence the search that landed me here.This opinion is based on over 40 years of Hardee’s patronage and 25 years of biscuit making experience.
Do you think this recipe will work as a drop biscuit? Thinking about trying it next time.
You can certainly try it! Thanks!
Switched shortening out with salted butter diced up but the same amount biscuits tasted just like Hardee’s.
Really enjoyed these this morning with milk gravy. Thanks for sharing the recipe!
Delicious! Will definitely make it again!I am wondering what I can substitute for shortening to make it healthier?
Perfect, tasty, and pretty!
made Southern Lady biscuit recipe .I love Hardee’s biscuits.Last time I had one it was not what i remembered at all. Made this recipe it was wonderful everyone loved them! It’s a keeper! The best thing is did not have to leave the house
Wonderful! So glad you liked this recipe.
I actually worked for hardee’s for 12 years i know for a fact no sugar they used flour butter milk lard or crisco and they a special packet called the secret in ingredient i know it was very fine i don’t know if was yeast or not
I have a friend that is a master chief in the Coast Guard. He rose through the ranks as a chef/cook. From what he’s told me Hardee’s uses lard in their biscuits. I’ve never tried to replicate the recipe but it makes sense. Thanks for sharing your recipe!
I added you to our email list Sharlene, but I don’t have time to email people individually. You can email yourself any recipe on our site, by using the print button. Enjoy.
Yes, I just posted it.
Hardees DOES NOT put sugar in their biscuits.
Yes, they do! I worked there and had to be there at 4:30 every morning to make biscuits and yes sugar is in the biscuits. This is the exact recipe.