Hardee's Biscuits

"This recipe was given to me by a friend who says it's the "real deal". I've never actually made these, so I cannot verify the recipe at all."
 
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photo by diner524 photo by diner524
photo by diner524
photo by Jenna T. photo by Jenna T.
photo by Robert S. photo by Robert S.
photo by Derrick M. photo by Derrick M.
photo by Sara Jo B. photo by Sara Jo B.
Ready In:
30mins
Ingredients:
6
Yields:
12-24 biscuits
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ingredients

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directions

  • Preheat oven to 450°.
  • Mix dry ingredients together.
  • Cut in wet ingredients and knead well.
  • Cut into circles and place on baking sheet.
  • Let rest 5 minutes before placing in oven.
  • Bake for 10 - 15 minutes or until golden brown.
  • Brush with butter after removing from oven.

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Reviews

  1. This recipe is on point. However, you MUST use White Lilly flour if you want them to be truly exceptional. I don't know why, but I've made this recipe a thousand times and it matters.
     
    • Review photo by Jenna T.
  2. I'm sorry to burst your bubble, but I was a biscuit cook at Hardie and this is nowhere near the "real thing." Hardie does not add sugar to their biscuits, and uses solid shortening, which is rubbed into the flour (like grandma used to do) *not* "cut in" (you can't cut in melted fat). Melting the shortening is just a really bad idea.
     
  3. I have tried a few different biscuit recipes and this is by far the best. I would add a pinch of salt and suggest that they be rolled out to about an inch thick. That may be common sense, but I'm new to baking and thought it may help others.
     
  4. I've experimented and came up with this recipe accidentally!! But, with that being said, this recipe that follows is the closest I've tasted that even comes close to matching up to hardees. Yields 4-6 medium size or 3 large (about the size of actual hardees biscuits) just double or triple for more I'll even post the nutrition info: serving size: 1 (or 2, who's counting) per serving: 119 cal per medium or 198 calories for a large (this doesn't include the optional brushed on melted butter but just add approx. 50 calories or so if your butter is 100 per TBS) 1 cup self rising flour (it doesn't make a huge difference but try to use White Lily or Southern Biscuit brand, your taste buds will thank you) 3 tablespoons original crisco vegetable shortening (you can use 4 but calorie count will go up and will need to add more confectioners sugar) 3 tablespoons of confectioners sugar (I know what you're thinking: yuck, sugar in biscuits? But, don't worry, it's just enough to neutralize the taste of the shortening so that you get that sweet, but savory true hardees taste! 1/2 cup buttermilk (whole milk and lemon juice just won't do) also, I prefer the taste of low fat but any fat content will do just fine. Also, start out using less because sometimes the flour will need less, and sometimes more. Okay, now preheat your oven to around 450 degrees Fahrenheit. Directions: 1) mix flour with confectioners sugar 2) cut in shortening (I use a plain fork) 3) stir in buttermilk (making a well will help this step) 4) stick your dough into the freezer for around 5-10 minutes 5) now knead the dough 3-5 times. (I usually do 3, because it's how hardees does!) 6) now either pat or roll out the dough to about 1/2 inch thickness and cut out biscuits using a floured biscuit cutter For soft sided biscuits, place with sides touching, for the real deal crispy hardees biscuits, place about 1 inch apart) Now, stick your biscuits into the oven for 10-20 minutes or until golden brown (usually it takes longer for me, because mine just don't like to brown!) Optional: melt 2 tablespoons of butter or margarine and brush on top of the biscuits whenever you take them from the oven. Tips: don't be afraid to work with the dough, don't listen to what people say: honestly, the dough I work with more, usually rises more.
     
  5. I just made these biscuits this morning & my husband can't keep his hands off of them! The best biscuit recipe I have tried so far> & I'm in my 60s!
     
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Tweaks

  1. Do not melt the shortening, do not add the water. All you will have is a soupy mess. Cut the shortening into the flour mixture, and add up to 1/4 cup more flour. Give it a good kneading to get the gluten happy, otherwise they will be so tender they will fall apart in your hands. I've made this dozens and dozens of times, it's the only biscuit the family eats now. I love how you can adjust the servings and it figures out your measurements.
     
  2. Use solid lard, not melted/cooled! I prefer Crisco sticks for easy measuring. A good southern flour is a must, like White Lily.
     
  3. Butter some times for health, good but shorting is better
     

RECIPE SUBMITTED BY

I enjoy cooking, reading, writing, and watching movies with my hubby!
 
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