Copycat Hardee’s Biscuits

These biscuits are easy to prepare and are a great addition to any dinner.

2 cups self-rising flour
1 tablespoons sugar
1 cup milk
1/3 cup mayonnaise
Combine flour, sugar, milk and mayo into a smooth dough. Divide batter equally between 10 paper-lined muffin tins.  Bake at 350 degrees F for about 25 to 30 minutes or until golden brown and doubled in size.



  1. Tip … add about 1 tsp. baking powder to this recipe. The self-rising flour just doesn’t have enough and the biscuits come out very thin and flat. They are tasty, but did not rise as they should. Also, I substituted buttermilk instead of regular milk and that also works well. Both times I’ve used this recipe, I’ve had to turn my oven up to about 400 to get the biscuits to brown a little on top. I think it may depend on different ovens though!

  2. sam, good tip. Although, Hardee’s and every other fast food chain uses a premixed flour mix. Just add milk or buttermilk. Just like homemade. And being a southerner, I wouldn’t put mayo in my biscuits unless they are mayo biscuits.

  3. I used to make biscuits for Hardees – the recipe we used had both buttermilk & lard in it… will keep looking for something similar.

  4. Hardees biscuits are made from premixed bag of flour and shortening and 2 quarts mayfields biscuit mix aka. buttermilk. They don’t tell us how much flour, shortening, etc. is in the bag but I have been working there of and on for over 10 years and they have always been made the same.

  5. use to make the hardee biscuits
    bag of all purpose flour , 5 lbs hard shortening , premix ( was pkg of like baking powder or what ever else thy put in it to make them rise ) , buttermilk was always used , no mayo or anything like that was added. mixed the flour, pkg mix and shortening together intil it it couces , then added the butter milk , then dumped on to flour surface to kneed and so on

  6. I worked at Hardee’s many moons ago. Unless the recipe has changed over the years the recipe was 5 lbs of flour, an envelope of what they called magic mix, shortening and buttermilk.

  7. I worked at Hardee’s and I know for a fact that the “premix” is not like most fast food chains’ it has no preservatives or chemicals and is exactly the same as when they made the entire mix from scratch (just a few years ago) . It contains no mayo, instead it uses Crisco/ lard/shortening. it also contains 1tsp of salt

  8. The last recipe i have tried have been a flop.It is now 2011, has anyone mastered the hardee’s bi. recipe yet, or pretty close.I would settle for a good old time recipe, that is tender, yet holds together,and has a good taste.

  9. NOT THE CORRECT RECIPE!! I made the biscuits ay Hardees for 10 years..there is NOT and NEVER was Mayo in them! No sugar either….they were a basic, simple recipe that used BUTTERMILK, self rising flour and LARD!

  10. I always thought the main secret to hardees biscuits was that when they come out of the oven they get doused with plenty of butter

  11. Sorry this is no where close to way Hardee’s makes there biscuits as another commenter remarked lard and butter milk is used the magic mix as they called it was the salt and baking soda and i believe a touch of yeast I made these when they were still called sunshine biscuits and even though they say they are the same now they are not the new ones today do not rise and divide in half as well and no we did not add butter

  12. I came closest to the Hardee’s biscuit when I made a
    yeast biscuit recipe and then fried the biscuit for a half to
    full minute in boiling oil to cover.

  13. 5 lbs white lily self rising flour, 1/4 cup clabber girl baking powder, 1 tsp salt, 1/2 cup granular table sugar, paddle in 1/2 gallon fat free purity buttermilk. do not overwork the dough. the ingredients are important, but its the “technique” of making the biscuit that is the key to a sucessful, great tasting, biscuit. bake on 425 until golden brown. yields approx 48-52 biscuits.

  14. 5 lbs white lily self rising flour, 24 oz solid shortening (can use lard, crisco, or butter flavored crisco, or a combination, just as long as its SOLID shortening- sorry I left that off the earlier post, but this is a very important ingredient), 1/4 cup clabber girl baking powder, 1 tsp salt, 1/2 cup granular table sugar, paddle in 1/2 gallon fat free purity buttermilk. do not overwork the dough. the ingredients are important, but its the “technique” of making the biscuit that is the key to a sucessful, great tasting, biscuit. bake on 425 until golden brown. yields approx 48-52 biscuits.

  15. I tried the recipe above…It was alright except the biscuit stuck to the paper muffin cup. Next time I’ll leave the paper cup off, and just use non stick muffin pan.

  16. I just don’t get it! It’s biscuits!! Why does’nt anybody have a recipe for Hardee’s biscuits? Surely it can’t be that hard. In fact, I thought they originally bought the recipe from some lady somewhere. Every copycat I’ve tried just doesn’t taste like them!

  17. Just made an inpromptu batch of biscuits. I’m one for not using recipes by the measure… and I know I’ll hear some stiff cussin’, but here it goes.. BY THE MEASURE:
    1 1/2 c white lilly all purpose
    1 1/2 tspn baking powder (clabber girl)
    1/4 tspn baking soda (arm & hammer)
    1/2 tspn salt
    1 tspn sugar

    Mix well with fork or pastry cutter.

    cut up 1/2 stick butter (unsalted) into SMALL pieces
    add to flour mixture, mix WELL with pastry cutter.

    I didnt have buttermilk, so I added one tbspn red cider vinegar to 1 cup sweet milk (regular 2%), stirred, let sit for 2 mins. VOILA! instant buttermilk!

    Added 2/3 of the buttermilk to the flour/butter mixture, quickly folded with a fork, adjusted, added a touch more buttermilk, folded a bit more. floured board, rolled out and baked @400°F for about 18 minutes.

    As stated above, the tops weren’t QUITE brown enough, but the bottoms were perfectly golden. HOWEVER, as Hardee’s are, these things had a SLIGHT crispyness to them, and were delicious! Best biscuits I’ve ever made!

  18. The founders of Hardees did not sell the recipe to Carl’s Jr when they sold the franchise. The two brothers founded another franchise, Bojangles, and that is the original Hardees Biscuit recipe. very similar to the one that Hardees uses now, but some slight variations are there. I have made both, and Bojangles is the right recipe.

  19. I made biscuits for Hardees back in the 80’s before the days of the pre-mix bags and we measured everything out. the Lard came in bricks, and we used 5 lb bags of self rising southern biscuit flour and we used buttermilk.

  20. I was a biscuit maker in the 80’s and it was Smithfield lard with buttermilk. The trick is the mixing. We did roll them with a rolling pin but it was lightly. Don’t over mix, it should be with when place on the counter to mix with flour before rolling.

  21. This is not Hardee’s recipe. Just like Sherri said, they used real lard and buttermilk and never did I add sugar or mayo to the mix. I didn’t use a premix either. The store I worked in used White Lilly self rising flour, Purity Buttermilk, and real lard. It was all in how you mixed, and rolled out the dough. We also let them rise for at least 30 minutes in the refridgerator before putting them in the ovens which means I had to be there at 3 in the morning in order to have biscuits ready when they opened up at 5.

  22. First, since Hardee’s is a franchise and the brand would want all the franchise restaurants to make the same product, the biscuits NOW will of course come from a mix. That being the case, it would require milk, buttermilk, or water. My guess is dried milk, or buttermilk contained in the mix. Therefore, the only added ingredient will be (filtered) water. The previous post about the Southern Biscuit Restaurant Mix Formula L, may NOT be what Hardee’s uses, but if it turns out a biscuit very near the fast food product, it’s only because Hardee’s products it’s own mix, contracts it made and placed in a ‘non-descript’ package, or has it made to order by said company under a different label. If anyone out there works for Hardee’s and can tell me the oven temperature for baking their biscuits, I may be able to reverse engineer the process since that’s my profession anyway. Cheers!…

  23. I found a pdf link “ingredients-Hardees” which was @ the Hardees.com website, and pulled up the actual ingredients for their biscuit “mixes”. It is under “Biscuit, Scratch”, then goes on to list what is in the “Buttermilk”, “Biscuit Mix”, Biscuit Flour”, and “Margarine, Liquid (for basting tops of biscuits. According to Wikapedia Hardees has gone through a lot of changes down through the years, so I’m sure that all of you are right in the way that you made them when you worked there. It may also be that now they make them all the same way. I have a friend who managed 2 stores in my area, and he told me that the only thing they added to the mixes was Buttermilk. I wanted to know because I am a lacto vegetarian and do not eat lard. Irregardless, as far as I am concerned no one to date homemade or otherwise makes a better biscuit than Hardees. I just want to be able to make biscuits without so many ingredients.

  24. Southern Biscuit Formula L is available at Food Lion. It includes the shortening (partially hydrogenated soybean and or cottonseed oil) which is unfortunately that pesky trans fat! It does result in biscuits that taste just like those great biscuits from Hardees! As has been previously indicated, all you add is buttermilk. I wonder if they’ve gotten away from the trans fats recently. I though I’d found the grail, but trans fats!?

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