Hardee's Biscuit Recipe
It's pretty hard to beat a warm, buttery biscuit straight from the oven Are ya with me?Well, Hardee’s has set the bar high!The trick to getting that light, fluffy texture is working the dough as little as possible—overmixing is the enemy here.I stick with real buttermilk for that classic Southern taste and chill my butter before cutting it into the flour.Using a sharp cutter helps the biscuits rise higher since a dull edge seals the sides, preventing them from puffing up.When they come out of the oven, I brush them with melted butter to add that final rich touch.
Servings: 8
Ingredients
- 2 cups Self-Rising Flour
- 2 tbsp Sugar
- 1/3 cup Shortening
- 3/4 cup Buttermilk
- 1/4 cup Butter melted
Instructions
- This heat is just right for getting those biscuits to rise perfectly.
- In a large bowl, combine the self-rising flour and sugar.
- Mix them well.
- Add the shortening to the flour mix.
- Use a pastry cutter or your fingertips to incorporate the shortening until the mixture resembles coarse crumbs.
- Gradually add the buttermilk to the crumb mixture.
- Gently stir until the dough starts to come together.
- Avoid overmixing for the best texture.
- Roll out the dough on a floured surface until it's about 1 inch thick.
- Cut out the biscuits using a 3-inch cutter.
- Arrange them on a baking sheet.
- Brush with melted butter.
- Bake in the preheated oven for about 12 to 15 minutes, or until golden brown.
- Serve warm for the best flavor.