Get the Perfect Flaky Hardee's Biscuits with Our Easy Recipe

When it comes to comfort food, what can beat a buttery and warm biscuit, covered in gravy? This Hardee’s biscuits recipe comes in very handy if you want to make them at home. It’s just like the ones your grandma bakes, but with some added flair.

This recipe for Hardee’s biscuits recipe got it all right. The biscuits are light, flaky, and buttery. It’s perfect for tea time, and it even works great as a side dish.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Tips
• Hardee's Biscuits Recipe
• Comments

Ingredients

• All-purpose flour — 4 cups.
• Sugar — 1 tbsp.
• Baking powder — 1 tbsp.
• Buttermilk — ¾ cup.
• Shortening — ¼ cup.
• Butter — ¼ cup.
• Salt — ½ tsp.

Instructions

1. Preheat the oven to 400 degrees.

2. Lightly grease a baking pan.

3. Combine the flour, sugar, salt, and baking powder in a mixing bowl.

4. Cut the shortening using your biscuit cutter and put it into the flour mixture.

5. Add the buttermilk to the mixture. Mix well.

6. Spread some flour onto your hands and form the dough into ball-sized pieces.

7. Transfer the balls to the greased baking pan.

8. Brush the top of your biscuits with butter.

9. Bake for 20 minutes.

Substitutions

• All-purpose flour — Run out of all-purpose flour? Self-rising flour, which is a combination of all-purpose flour and leavening agents (namely salt and baking soda) works great in this recipe. Keep in mind that if you’re going with self-rising flour, you shouldn’t use any leavening agent, i.e., the baking powder.

• Buttermilk — You’re going to need some buttermilk for this Hardee’s biscuits recipe. Although you can always opt for a combination of whole milk and vinegar (or lemon juice, for that matter), we’d recommend sticking to buttermilk. Thanks to the high acidity levels, it interacts with the leavening agent and gives your dough a good, gentle rise.

• Shortening — If you’ve got some experience in baking biscuits, there is a good chance that you weren’t really surprised to see that shortening is included in this Hardee’s biscuits recipe. Crisco shortening works incredibly well, but you could always go with vegetable oil or butter. Another great alternative would be lard.

Variations

• Dairy-free — If you are lactose intolerant or just prefer a diet without dairy products, this Hardee’s biscuits recipe could also be made dairy-free. You could brush the top of your biscuits with oil instead of butter, or not at all. Replacing buttermilk takes a bit more work. At this point, dairy-free milk such as almond milk or coconut milk works great. Pick one and combine it with some half tablespoon of vinegar, and you’re good to go!

• Drop biscuits — The biscuit cutter comes in very handy when it’s time to cut and shape the dough. If that is not a concern of yours, however, you can always go with the drop technique, which is dropping a spoonful of dough onto a baking sheet, which generally results in irregular and rustic-shaped biscuits. It is, however, easier and faster.

• More ingredients — While the base ingredients are enough for a tasty biscuit, it could definitely be richer. Cheesy biscuits are cool if you have some spare grated cheese. The same goes for creamy biscuits as well, but this time you’ll be needing heavy cream. If these are not what you had in mind, you might even want to consider adding some herbs to the mix. Rosemary and thyme both work well.

Equipment

• Measuring spoons and cups.

• Mixing bowl.

• Biscuit cutter.

• Baking pan.

• Oven.

Storage

• You can transfer the leftover Hardee’s biscuits to an airtight container. Stored at room temperature, they will last for a few short days.

• If you store them in your fridge, they will last for up to a week.

Tips

• Chill the ingredients — We’d strongly recommend chilling the butter and buttermilk beforehand. This will help keep the biscuits tender and flaky.

• Go gentle — Though this seems like an unimportant detail, handle the dough gently and swiftly, otherwise, your biscuits will end up tough. We’re not making bread, we’re making biscuits.