Hardee's Buttermilk Biscuits

Hardee’s Buttermilk Biscuits

4 cups self-rising flour
1 tbs. sugar
1 tbs. baking powder
2 cups buttermilk
2/3 c. shortening

Mix together, but do not knead. Roll out to 1" thick. Cut and brush tops with additional buttermilk. Place on greased cookie sheet. Bake at 400 degrees for 15 minutes.

I’m sorry, these are NOT Hardee’s Biscuits…atleast not the ones I’ve had. I followed the receipe exactly but these were NO Where near Hardee’s!!! Beware

Here is a copy of a recipe that was in the Birmingham News, I haven’t tried it so I’m not sure how close it is, or if it is the original recipe.




Hardee’s Biscuits
Wednesday, February 28, 2007

Linda Everson, Pelham, wanted the recipe for Hardee’s Biscuits. About twenty years ago, she had this recipe, which contains yeast. The dough can be refrigerated for 2 to 3 weeks. Dear L.E.: Here is the recipe you requested for Hardee’s Biscuits. - Dorothy Commander Sweat, Childersburg.

5 cups self-rising flour
1 teaspoon soda
1 teaspoon sugar
1 package dry yeast mixed with ¼
cup warm water
2 cups buttermilk
1 cup Crisco oil
Sift and mix together dry ingredients (flour, soda, sugar).
Mix wet ingredients together. Combine and mix wet and dry ingredients.
Pinch off dough, as needed, to make biscuits. Pat out and place on an ungreased cookie sheet (dough will be moist).

Bake at 375 degrees until biscuits are brown. Brush butter on tops of the hot biscuits.

© 2007{omitted}The Birmingham News
© 2007 al.com All Rights Reserved.

Thanks, I’ll try this receipe and see if it is more like theirs.