Gails Hardees Biscuits Recipes

GAIL'S HARDEES BISCUITS

GAIL'S HARDEES BISCUITS image

Yield 16 biscuits

Number Of Ingredients 5

Ingredients

3 3/4 cups self rising flour
1 Tbsp baking powder
3/4 cup shortening
2 cups buttermilk
1 Tbsp sugar

Steps:

Sift flour. Add b.p. and sugar. Mix well and add shortening. Crumble by hand. Use mixer 1 1/2 minutes. Add buttermilk. Mix well by hand then 1 minutes with mixer. Roll out and cut. Place on oiled pan. Bake 400 9-14 minutes.

HARDEE'S BISCUITS RECIPE - (3.7/5)

HARDEE'S BISCUITS Recipe - (3.7/5) image

Provided by rmille6277

Number Of Ingredients 4

Ingredients

4 cups self-rising flour
2 sticks margarine
1/2 teaspoon soda
1 1/2 cups buttermilk

Steps:

Mix and cut. Place on greased cookie sheet. Bake at 450deg for approximately 10 minutes. Makes approximately 18 large biscuits.

HARDEE'S BUTTERMILK BISCUITS

Hardee's Buttermilk Biscuits image

Make and share this Hardee's Buttermilk Biscuits recipe from Food.com.

Provided by Danny Beason

Categories Breads

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 5

Ingredients

4 cups self-rising flour
1 tablespoon sugar
1 tablespoon baking powder
2 cups buttermilk
2/3 cup shortening

Steps:

Mix together but do not knead.
Roll out to 1 inch thick.
Cut and brush tops with additional buttermilk.
Place on greased cookie sheet.
Bake@ 400 degrees for 15 minutes.

Nutrition Facts : Calories 1076.4, Fat 48.6, SaturatedFat 12.5, Cholesterol 6.5, Sodium 2651.2, Carbohydrate 136.8, Fiber 4.5, Sugar 12.4, Protein 21.9

HARDEE'S BISCUITS

Hardee's Biscuits image

This is a copycat for Hardee's biscuits. Don't how close I would call it, but they are still very good biscuits.

Provided by BamaBelle30

Categories Breads

Time 12h12m

Yield 18 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup warm water
1/2 ounce yeast
2 cups buttermilk
2 tablespoons sugar
1 teaspoon baking powder
5 cups self-rising flour
1 cup Crisco

Steps:

Dissolve yeast in warm water, add buttermilk, sugar, and baking powder to yeast mixture. Combine flour and Crisco until crumbly. Mix yeast mixture and flour mixture together, place bowl in refrigerator for 12 hours. Roll out about 1/2" thick and cut out. Bake at 425 degrees F. until brown. Dough will keep for 1 week in refrigerator.

Nutrition Facts : Calories 241.9, Fat 12, SaturatedFat 3.7, Cholesterol 1.1, Sodium 490.1, Carbohydrate 28.8, Fiber 1.1, Sugar 2.8, Protein 4.6

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