Copycat Hardee's Biscuit Recipe
This independent copycat recipe recreates the flaky, buttery texture of Hardee's Made From Scratch™ biscuit at home, using a classic Southern buttermilk method. Not an official Hardee's recipe.
Ingredients
Cold butter and cold buttermilk are the key to a flaky, layered biscuit — keep both chilled until the moment you use them.
- 4 cups self-rising flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup cold unsalted butter, cubed
- 1 3/4 cups cold buttermilk
- 2 tablespoons melted butter, for brushing
Instructions
Mix the dry ingredients
Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
Cut in the butter
Cut the cold cubed butter into the flour mixture with a pastry cutter until it resembles coarse crumbs with pea-sized pieces of butter still visible.
Add the buttermilk
Pour in the cold buttermilk and stir gently just until the dough comes together — overmixing is the most common reason homemade biscuits turn out dense.
Fold and pat out
Turn the dough onto a floured surface, fold it over itself 4 to 5 times to build flaky layers, then pat it out to about 1 inch thick.
Cut the biscuits
Cut with a round cutter, pressing straight down without twisting — twisting seals the edges and prevents a good rise. Place biscuits touching on a baking sheet.
Bake
Bake at 450°F for 15 to 18 minutes until golden brown on top.
Brush and serve
Brush the tops with melted butter immediately after baking and serve warm — great on their own or turned into a homemade version of the Sausage Biscuit or Bacon Egg & Cheese Biscuit.
Tips for a Better Rise
Keep every ingredient cold — even chill your mixing bowl if your kitchen runs warm. Handle the dough as little as possible, and always cut straight down rather than twisting the cutter. Baking the biscuits close together, edges touching, helps them rise up rather than out. This is an independent copycat interpretation and isn't Hardee's official recipe or process — for the real thing, see the official biscuit menu and prices.
Related Pages
Independent Copycat Recipe
This recipe is our own kitchen-tested interpretation, not an official Hardee's recipe or process. Not affiliated with Hardee's — see our disclaimer.