Hardeesbiscuits Recipes

HEALTHY COPYCAT OF HARDEE'S BLUEBERRY BISCUITS

Steps:

• For the biscuits:.
• combine ingredients until crumbly in bowl, then knead 3-4 times with your hands in the bowl. I start off with 1 cup half and half, then add by the tablespoon until the dough sticks together without being sticky.
• turn out onto a lightly floured counter-top and pat down with your hands to about 1 inch in thickness.
• use a biscuit cutter or the top of a glass to cut rounds and place on a baking sheet.
• collect the scraps and pat down to use all remaining dough - makes about 6 biscuits.
• bake at 400 for 15 minutes, or until golden brown.
• For the filling:.
• combine ingredients and cook on medium high until boiling and beginning to thicken.
• reduce heat to medium and cook for about 5 minutes, then turn off heat.
• Once biscuits have baked, hollow out the centers and fill with blueberry filling. Add a drizzle of glaze just before serving (combine glaze ingredients, stir until smooth and set aside until needed).

HARDEE'S BISCUITS

Steps:

• 1. In large bowl mix together flour, sugar and baking powder.
• 2. Cut Crisco into flour mixture.
• 3. Slowly add Buttermilk.
• 4. Flour hands lightly and make golf ball sized dough balls and flatten slightly and place on a buttered pan.
• 5. Pre-heat oven to 400 degrees.
• 6. Bake for approximately 20 minutes.
• 7. Brush with melted butter just before they are ready to come out of the oven.

HARDEE'S BUTTERMILK BISCUITS

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.

HARDEES BISCUITS

Steps:

• 1. Dissolve yeast in warm water with sugar.
• 2. Mix all other ingredients together and add to yeast mixture.
• 3. Mix well in large bowl; cover and let set in refrigerator overnight.
• 4. Remove required amount from refrigerator and pat or roll out on floured surface.
• 5. Cut out with a biscuit cutter (or a round glass dipped in flour) and place on greased baking pan.
• 6. Bake at 425 degrees until golden brown (depends on your oven, start with 10-12 minutes).
• 7. Note: this dough will keep in the refrigerator for 1-2 weeks.

HARDEE'S BISCUITS

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.