Hardees Biscuits

Debbie Quimby


I 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.

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★★★★★ 2 votes
15 Min


5 c
self rising flour
1 tsp
baking soda
2 tsp
1 c
2 c
1 pkg
dry yeast
1/4 c
warm water


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.

About this Recipe

Course/Dish: Biscuits
Hashtag: #Hardees