Original Hardees Biscuit Recipes
HARDEE'S BUTTERMILK BISCUITS
Make and share this Hardee's Buttermilk Biscuits recipe from Food.com.
Provided by Danny Beason
Categories Breads
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Mix together but do not knead.
- Roll out to 1 inch thick.
- Cut and brush tops with additional buttermilk.
- Place on greased cookie sheet.
- Bake@ 400 degrees for 15 minutes.
Nutrition Facts : Calories 1076.4, Fat 48.6, SaturatedFat 12.5, Cholesterol 6.5, Sodium 2651.2, Carbohydrate 136.8, Fiber 4.5, Sugar 12.4, Protein 21.9
HARDEE'S BISCUITS
This is a copycat for Hardee's biscuits. Don't how close I would call it, but they are still very good biscuits.
Provided by BamaBelle30
Categories Breads
Time 12h12m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water, add buttermilk, sugar, and baking powder to yeast mixture. Combine flour and Crisco until crumbly. Mix yeast mixture and flour mixture together, place bowl in refrigerator for 12 hours. Roll out about 1/2" thick and cut out. Bake at 425 degrees F. until brown. Dough will keep for 1 week in refrigerator.
Nutrition Facts : Calories 241.9, Fat 12, SaturatedFat 3.7, Cholesterol 1.1, Sodium 490.1, Carbohydrate 28.8, Fiber 1.1, Sugar 2.8, Protein 4.6
HARDEES BISCUITS
I don't think any restaurant chain makes a better biscuit that Hardees. Unfortunately, the Hardees in our town closed and I rarely get one of their delicious biscuits ... unless I make them myself. This recipe is as close I can get to the real thing and it's the real deal.
Provided by Debbie Quimby
Categories Biscuits
Time 15m
Number Of Ingredients 7
Steps:
- 1. Dissolve yeast in warm water with sugar.
- 2. Mix all other ingredients together and add to yeast mixture.
- 3. Mix well in large bowl; cover and let set in refrigerator overnight.
- 4. Remove required amount from refrigerator and pat or roll out on floured surface.
- 5. Cut out with a biscuit cutter (or a round glass dipped in flour) and place on greased baking pan.
- 6. Bake at 425 degrees until golden brown (depends on your oven, start with 10-12 minutes).
- 7. Note: this dough will keep in the refrigerator for 1-2 weeks.
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