HARDEES BISCUIT MIX RECIPES

HOMEMADE HARDEES BISCUITS - JUST A PINCH RECIPES

Homemade Hardees Biscuits - Just A Pinch Recipes image

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 @quimster

Cook Time 15 minutes

Number Of Ingredients 7

Ingredients

5 cup(s) self rising flour
1 teaspoon(s) baking soda
2 teaspoon(s) sugar
1 cup(s) oil
2 cup(s) buttermilk
1 package(s) dry yeast
1/4 cup(s) warm water

Steps:

Dissolve yeast in warm water with sugar.
Mix all other ingredients together and add to yeast mixture.
Mix well in large bowl; cover and let set in refrigerator overnight.
Remove required amount from refrigerator and pat or roll out on floured surface.
Cut out with a biscuit cutter (or a round glass dipped in flour) and place on greased baking pan.
Bake at 425 degrees until golden brown (depends on your oven, start with 10-12 minutes).
Note: this dough will keep in the refrigerator for 1-2 weeks.

HOMEMADE HARDEES BISCUITS - JUST A PINCH RECIPES

Homemade Hardees Biscuits - Just A Pinch Recipes image

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 @quimster

Categories Biscuits

Cook Time 15 minutes

Number Of Ingredients 7

Ingredients

5 cup(s) self rising flour
1 teaspoon(s) baking soda
2 teaspoon(s) sugar
1 cup(s) oil
2 cup(s) buttermilk
1 package(s) dry yeast
1/4 cup(s) warm water

Steps:

Dissolve yeast in warm water with sugar.
Mix all other ingredients together and add to yeast mixture.
Mix well in large bowl; cover and let set in refrigerator overnight.
Remove required amount from refrigerator and pat or roll out on floured surface.
Cut out with a biscuit cutter (or a round glass dipped in flour) and place on greased baking pan.
Bake at 425 degrees until golden brown (depends on your oven, start with 10-12 minutes).
Note: this dough will keep in the refrigerator for 1-2 weeks.

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