Debbie's StoryI don't think any restaurant chain makes a better biscuit that Hardees. Unfortunately, the Hardees in our town closed and I rarely get one of their delicious biscuits ... unless I make them myself.
This recipe is as close I can get to the real thing and it's the real deal.
self rising flour
1Dissolve yeast in warm water with sugar.
2Mix all other ingredients together and add to yeast mixture.
3Mix well in large bowl; cover and let set in refrigerator overnight.
4Remove required amount from refrigerator and pat or roll out on floured surface.
5Cut out with a biscuit cutter (or a round glass dipped in flour) and place on greased baking pan.
6Bake at 425 degrees until golden brown (depends on your oven, start with 10-12 minutes).
7Note: this dough will keep in the refrigerator for 1-2 weeks.