Why are my homemade Hardee's biscuits not as tall as the restaurant version?

The key is using cold ingredients and not overworking the dough. Make sure your butter and buttermilk are cold, cut straight down when shaping (don't twist), and handle the dough as little as possible to preserve the layers that create height.

Can I make Hardee's biscuits without buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar, or use regular milk with an extra 1/2 teaspoon of baking powder. However, buttermilk gives the authentic tangy flavor and tender texture.

What's the secret to getting flaky layers like Hardee's biscuits?

The combination of cold butter and shortening, plus the folding technique, creates those signature layers. Don't fully incorporate the butter – leave pea-sized pieces that will melt and create steam pockets during baking.

How do I know when my Hardee's copycat biscuits are done baking?

Look for golden brown tops and an internal temperature of 200°F. They should sound hollow when tapped on the bottom and spring back lightly when pressed on top.

Can I freeze unbaked Hardee's biscuit dough?

Yes, cut the biscuits and freeze them on a baking sheet, then transfer to freezer bags. Bake from frozen at 425°F for 17-20 minutes, adding a few extra minutes to the normal baking time.

Hardee's Copycat

·bread

Hardee's Biscuit

Name: Biscuit
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 large biscuits
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 tablespoon granulated sugar; 6 tablespoons cold butter; 2 tablespoons vegetable shortening; 3/4 cup cold buttermilk; 2 tablespoons melted butter

The Hardees biscuit recipe creates those impossibly fluffy, buttery biscuits that have made the fast-food chain a breakfast destination for decades. These aren't just any biscuits – they're tall, tender, and have that perfect balance of crispy exterior and pillowy soft interior that makes you want to order extras every time. What sets Hardee's biscuits apart is their unique technique of using both butter and shortening, plus a specific folding method that creates those coveted flaky layers. Making them at home means you can enjoy that same bakery-fresh taste anytime, and honestly, when you nail this recipe, they're even better than the drive-thru version because you can eat them piping hot from your own oven.

Prep

20 min

Cook

15 min

Total

35 min

Servings

Yield

8 large biscuits

Difficulty

Medium

Equipment: Large mixing bowl · Pastry cutter or two knives · Rolling pin · Round biscuit cutter or glass · Large baking sheet · Measuring cups and spoons

Ingredients

all-purpose flour2 cups

baking powder1 tablespoon

salt1 teaspoon

granulated sugar1 tablespoon

cold butter — cubed6 tablespoons

vegetable shortening — cold2 tablespoons

cold buttermilk3/4 cup

melted butter — for brushing2 tablespoons

Instructions

Mix dry ingredients

Preheat your oven to 425°F. In a large bowl, whisk together flour, baking powder, salt, and sugar until completely combined. This ensures even distribution of leavening agents, which is crucial for uniform rise and that signature Hardee's height.

Cut in fats

Add the cold cubed butter and cold shortening to the flour mixture. Using a pastry cutter or two knives, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Don't overwork it – those butter pieces will create the flaky layers when they melt in the oven.

Add buttermilk and form dough

Make a well in the center of the flour mixture and pour in the cold buttermilk. Using a fork, gently stir just until the dough comes together – it should look shaggy and slightly sticky. Overmixing will result in tough biscuits, so stop as soon as you don't see dry flour.

Roll and fold for layers

Turn the dough onto a lightly floured surface and gently pat it into a rectangle about 1-inch thick. Fold the dough in half, then pat it down again to 3/4-inch thickness. This folding technique creates the layered structure that makes Hardee's biscuits so fluffy and tall.

Cut and bake

Using a sharp biscuit cutter or glass, cut straight down without twisting – twisting seals the edges and prevents proper rising. Place biscuits on an ungreased baking sheet with sides barely touching. Brush tops with melted butter and bake for 13-15 minutes until golden brown on top. The internal temperature should reach 200°F for perfectly done biscuits.

Pro tips for authenticity

▸Keep all ingredients cold, especially the butter and buttermilk – this is the secret to achieving those flaky layers that make Hardee's biscuits so special.

▸If you don't have buttermilk, make your own by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup regular milk and let it sit for 5 minutes.

▸These biscuits can be assembled the night before and refrigerated on the baking sheet, then baked fresh in the morning – just add an extra minute or two to the baking time.

▸Don't twist your cutter when cutting biscuits – this crimps the edges and prevents them from rising tall and fluffy.

▸Serve these with honey, jam, or use them for breakfast sandwiches with eggs, bacon, and cheese just like Hardee's does.

▸For extra buttery flavor, brush the tops with more melted butter immediately after they come out of the oven while they're still hot.

Refrigerator

Store leftover biscuits in an airtight container for up to 3 days

Freezer

Freeze baked biscuits for up to 3 months in freezer bags

Reheat

Wrap in damp paper towel and microwave for 15-20 seconds, or warm in 350°F oven for 5 minutes

Nutrition per serving

248

Calories

Protein

28g

Carbs

12g

Fat

Fiber

465mg

Sodium

How does it compare to the real thing?

These homemade biscuits capture about 95% of Hardee's magic. The texture is spot-on – tall, fluffy, and perfectly buttery with those coveted flaky layers. The main difference is that homemade versions are actually fresher and more buttery since you're eating them straight from the oven. Restaurant biscuits sometimes sit under heat lamps, which can make them slightly drier. The flavor profile is nearly identical thanks to the butter-shortening combination and buttermilk tang. If anything, these might be even better because you control the butter brushing and can eat them at peak freshness.