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Hardee’s Biscuits

Submitted by: authormissmae on October 12, 2010
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
Hardee's Biscuits

A recipe from my mom on how she made Hardee’s biscuits.

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Servings: 9 biscuits

Prep Time: 10 min   Cook Time: 15 min  


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


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).

Categories: Biscuits, Breads

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  1. 1-23

    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.

  2. 1-23

    Hi Jan,

    I’m so happy the recipe turned out so good for you! Thanks for letting me know. 🙂


  3. 7-23

    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!

    • 7-23

      That’s awesome, Angelina, I’m so glad they were as yummy for you as Mom’s biscuits always were for us. 🙂

  4. 10-3

    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.

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