Hardee’s Biscuit Recipe
Hardee’s Biscuit Recipe
Table of Contents
Hardee’s Biscuit Recipe
If you’re a fan of Hardee’s delicious, flaky biscuits, you’re in the right place! This homemade Hardee’s Biscuit Recipe replicates the soft, buttery goodness of the biscuits served at Hardee’s restaurants. Whether you’re serving them as part of breakfast, lunch, or dinner, these biscuits will quickly become a family favorite. With a few simple ingredients and some easy to follow steps, you can create fluffy, golden biscuits right in your own kitchen. Perfect for serving with gravy, sausage, eggs, or simply with butter and jam.
Description:
Hardee’s biscuits are known for their light, tender texture and golden brown color. What makes them stand out is their perfect balance of flavor and flakiness. Making Hardee’s biscuits at home allows you to enjoy the same deliciousness with the added benefit of knowing exactly what’s in them. This recipe recreates the iconic Hardee’s biscuit using ingredients you likely already have in your pantry. In just a few simple steps, you can enjoy homemade biscuits that are perfect for breakfast or as a snack.
The key to a perfect Hardee’s biscuit recipe is to use cold ingredients and handle the dough as little as possible to avoid overworking it. The combination of cold butter and buttermilk creates the perfect texture, resulting in biscuits that are flaky on the inside and golden and crisp on the outside. This recipe offers all the steps to guide you through the process, so you can serve up your own version of Hardee’s famous biscuits whenever the craving strikes.
The Hardee’s Biscuit Recipe is versatile, too. Serve these biscuits alongside a hearty gravy, with sausage, or simply spread with butter and jam. You can even use them to make a delicious breakfast sandwich. The options are endless, and once you try this recipe, you’ll never want to go back to store bought biscuits again.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup unsalted cold butter, cubed
- 3/4 cup buttermilk (cold)
- 1 tablespoon milk (for brushing the tops)
Instructions:
- Preheat your oven: Start by preheating your oven to 450°F (230°C). Line a baking sheet with parchment paper to prevent the biscuits from sticking.
- Mix dry ingredients: In a large bowl, combine the flour, baking powder, salt, and sugar. Stir to combine.
- Cut in the cold butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. The butter should still be visible in small chunks—this is what helps make the biscuits flaky.
- Add buttermilk: Pour in the cold buttermilk and stir with a spoon or spatula until the dough just comes together. Be careful not to overmix; it’s okay if the dough is a little shaggy.
- Knead the dough: Lightly flour a clean surface and turn the dough out onto it. Gently fold the dough over itself a few times to bring it together. Be gentle to keep the dough from becoming tough.
- Roll out the dough: Roll the dough to about 1/2-inch thickness using a rolling pin. Be sure not to roll it too thin, as the biscuits need to rise.
- Cut the biscuits: Use a round biscuit cutter (or a glass) to cut the biscuits. Press down firmly without twisting, as twisting can prevent them from rising properly. Gather any scraps of dough, gently press them together, and cut out the remaining biscuits.
- Place the biscuits on the baking sheet: Arrange the biscuits on the prepared baking sheet, placing them close together so the sides touch (this helps them rise higher). Brush the tops of the biscuits with a little milk to encourage a golden, crispy finish.
- Bake: Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top. Keep an eye on them toward the end to avoid overbaking.
- Cool and serve: Once the biscuits are done, remove them from the oven and let them cool for a few minutes before serving. These biscuits are best served warm with butter, jam, or your favorite gravy.
Notes:
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can substitute it by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using.
- Freezing the Biscuits: If you want to make these biscuits in advance, you can freeze the unbaked biscuits. Place them on a baking sheet, freeze until solid, then transfer them to a freezer bag. When you’re ready to bake, bake from frozen at 450°F for 15-18 minutes.
- Don’t Overwork the Dough: The more you handle the dough, the tougher the biscuits will be. Be gentle when mixing and kneading to keep the biscuits light and fluffy.
- Add-ins: Feel free to add shredded cheese, chopped herbs, or bacon bits to the dough for extra flavor.
Hardee’s Biscuit Recipe
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup unsalted cold butter cubed
- 3/4 cup buttermilk cold
- 1 tablespoon milk for brushing the tops
Instructions
- Preheat your oven: Start by preheating your oven to 450°F (230°C). Line a baking sheet with parchment paper to prevent the biscuits from sticking.
- Mix dry ingredients: In a large bowl, combine the flour, baking powder, salt, and sugar. Stir to combine.
- Cut in the cold butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. The butter should still be visible in small chunks—this is what helps make the biscuits flaky.
- Add buttermilk: Pour in the cold buttermilk and stir with a spoon or spatula until the dough just comes together. Be careful not to overmix; it’s okay if the dough is a little shaggy.
- Knead the dough: Lightly flour a clean surface and turn the dough out onto it. Gently fold the dough over itself a few times to bring it together. Be gentle to keep the dough from becoming tough.
- Roll out the dough: Roll the dough to about 1/2-inch thickness using a rolling pin. Be sure not to roll it too thin, as the biscuits need to rise.
- Cut the biscuits: Use a round biscuit cutter (or a glass) to cut the biscuits. Press down firmly without twisting, as twisting can prevent them from rising properly. Gather any scraps of dough, gently press them together, and cut out the remaining biscuits.
- Place the biscuits on the baking sheet: Arrange the biscuits on the prepared baking sheet, placing them close together so the sides touch (this helps them rise higher). Brush the tops of the biscuits with a little milk to encourage a golden, crispy finish.
- Bake: Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top. Keep an eye on them toward the end to avoid overbaking.
- Cool and serve: Once the biscuits are done, remove them from the oven and let them cool for a few minutes before serving. These biscuits are best served warm with butter, jam, or your favorite gravy.
Notes
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can substitute it by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using.
- Freezing the Biscuits: If you want to make these biscuits in advance, you can freeze the unbaked biscuits. Place them on a baking sheet, freeze until solid, then transfer them to a freezer bag. When you’re ready to bake, bake from frozen at 450°F for 15-18 minutes.
- Don’t Overwork the Dough: The more you handle the dough, the tougher the biscuits will be. Be gentle when mixing and kneading to keep the biscuits light and fluffy.
- Add-ins: Feel free to add shredded cheese, chopped herbs, or bacon bits to the dough for extra flavor.
