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A recipe from my mom on how she made Hardee’s biscuits.
Difficulty:
Servings: 9 biscuits
Prep Time: 10 min Cook Time: 15 minIngredients
1 1/2 cups self-rising flour (Mom used White Lily)
1 Tablespoon sugar
1 Tablespoon baking powder
6 Tablespoons shortening
1 cup of buttermilk
Directions
Mix dry ingredients. Cut shortening into flour mixture, and slowly add buttermilk. Pour onto floured board and knead gently. Roll out into about a 1” thickness and cut with biscuit cutter. Oil iron skillet and bake in hot oven at 450 for about 15 minutes (brown to personal preference).
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7:30
am
My SECOND time making these biscuits which turned out beautifully and ever so tasty. If this is compared to the Hardee’s restaurant biscuit, I have to agree. I however like this biscuit over the Hardee biscuit. I followed the recipe exactly, it is a winner just as it is. Also makes wonderful cinnamon biscuits. A keeper for sure.
Jan
2:29
pm
Hi Jan,
I’m so happy the recipe turned out so good for you! Thanks for letting me know. 🙂
MM
11:35
am
I made these for the first time this morning and they are great! Not dry at all,(sometimes I have had that problem with other recipes) and easy to make. I will be using this recipe over and over. Thanks!
9:05
pm
That’s awesome, Angelina, I’m so glad they were as yummy for you as Mom’s biscuits always were for us. 🙂
5:53
pm
I love that you found your mom’s recipe and posted it here. Here’s what I did with it. I mixed the dry ingredients and then divided it into two batches. I transformed one half into Suzanne’s cheddar bay biscuits and the other half into her pecan honey biscuits and then baked them in the same skillet. Yes! This was a bit of a hassle, but I HAD to have both, and there’s only two of us. I guess the point is that this recipe was a wonderful base for those add-ins, and I can’t wait to try it again in its original version. I miss Hardee’s biscuits so much! Thanks to you and Mom.
11:45
am
You are so welcome. 🙂 Enjoy! 🙂