HARDEES BUTTERMILK BISCUIT RECIPE RECIPES

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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

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

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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From justapinch.com
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From fastfoodmenuprices.com
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