Southern Cooking

Buttermilk Biscuits

"Hardee's" Buttermilk Biscuits

I usually stick to the way I was taught to make biscuits, but my Brother-in-Law posted a recipe for these biscuits that caught my eye. When I read it, I couldn't imagine how they would taste, but I had to try it. I have to say that they are about as close as you can get to a Hardee's biscuit. Even my husband thought they tasted like them, and since those are my father-in-law's favorite biscuits, I'll be sure to make him some, stuff them with sausage as he likes, and freeze them. Miss Zaylee helped Grandma cut them out this morning, so you might find a couple that are flatter than the rest. I only made half of the batch, since the whole thing could make up to 30 biscuits.
I'll be the first to say that it's not easy to find a good fast food cookie. I like Hardee's, and back home I liked getting a Martin's biscuit. Around here, Tudor's biscuits are pretty good, but nothing beats the buttermilk biscuits my grandmothers made. Even though I use the same ingredients as Nannie Polly, I still can't make my cookies taste like hers. Maybe it's the old wooden dough bowl that was never cleaned out, just covered with a dish towel and put back in the closet until the next morning. Daddy once told me that she put a little bacon grease on the tops of them before baking. Even after I did that, they didn't taste like hers. Even though Don likes my cookies, he agrees that Nannie's are the best.

"Hardee's" Buttermilk Biscuits (makes approx. 16 biscuits, based on the size of your biscuit cutter)

2 1/2 c. of self-rising flour1/8 C. sugar
1/2 tsp. baking powder
1/2 cup melted and slightly cooled vegetable shortening
1 C. buttermilk
1/4 C. tap water
3T. melted butter


  1. Mix the flour, sugar, and baking powder in a bowl.
  2. Add the shortening, buttermilk, and water from the tap.
  3. Stir everything together, then turn it out onto a floured surface and knead it until it comes together.
  4. Roll out the dough to about 1/2 inch thick, cut it with a biscuit cutter, and put the pieces on a greased baking sheet. Keep going until you've used all of the dough.
  5. Let the cookies sit for 5 minutes before putting them in a preheated 425-degree oven.
  6. The recipe called for 450 degrees, but I don't like baking at that high of a temperature. Bake for 12 to 15 minutes, or until the top is nice and brown.
  7. After taking it out of the oven, brush it with melted butter.

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