Hardee’s Biscuit Recipe: Tall, Flaky Copycat Buttermilk Biscuits From Scratch
Cold butter, a spoon of shortening and two letter folds build the high-rise, pull-apart layers of the drive-thru favorite, baked golden in a hot skillet.
- Makes 10
- Three flour options
- No lard
- Freezer-ready dough
Fresh from the oven: tall biscuits baked touching in cast iron, one pulled apart to show its layers, with honey and butter on the checked cloth.
This copycat Hardee’s biscuit recipe bakes ten tall, golden buttermilk biscuits from scratch with everyday all-purpose flour. Cold butter, a spoon of vegetable shortening, two letter folds and a 450°F oven do the work: soft, pull-apart layers inside, a buttery top and no lard anywhere.
Quick answer
Whisk 2 cups all-purpose flour, 1 tbsp baking powder, ½ tsp baking soda, 1 tsp salt and 1 tsp sugar. Cut in 6 tbsp cold butter and 2 tbsp cold shortening; stir in ¾ cup cold buttermilk. Pat, fold twice, pat ¾ inch thick and cut 2½-inch rounds. Bake touching at 450°F, 12 to 14 minutes. Makes 10 biscuits.
It is one recipe from start to finish, scaled for 6, 10 or 20, with card tabs for self-rising flour and a soft-wheat blend, plus the breakfast biscuit, a pepper gravy and a make-ahead plan.
On this page
- The recipe: 6, 10 or 20 biscuits
- All-purpose, self-rising or soft-wheat flour
- Seven rules for tall, flaky layers
- No lard: butter and shortening, or all butter
- Homemade vs drive-thru, honestly
- The breakfast biscuit, sausage and pepper gravy
- Variations, fixes and make-ahead plans
- Storage, reheating and 14 FAQs
Why These Copycat Hardee’s Biscuits Rise So Tall
Tall, from cold fat and a hot oven
Pea-size pieces of cold butter and shortening hit a 450°F oven, turn to steam and push the dough up. That burst is what makes a drive-thru-style biscuit stand tall instead of spreading.
Layers that peel apart
Two letter folds stack the dough in thin sheets before it is cut, so the baked biscuit splits into soft, flaky layers. A rolling pin would press them flat; hands keep them airy.
Soft, pull-apart sides
Baked touching in a skillet, the biscuits hold each other up as they rise. The sides stay soft and tender while the tops turn deep golden.
Butter and shortening, never lard
Butter brings the flavor and the color; a spoon of vegetable shortening keeps the crumb tender and helps the rise. No lard and no pork anywhere: halal as written.
Hardee’s Biscuit Recipe From Scratch, With All-Purpose Flour
The card is set for 10 biscuits with all-purpose flour, the amounts from the original card. Tap 6 or 20 and every amount, the pan and the bake time change; tap a flour and the leaveners and salt adjust to match.
Copycat Hardee’s Buttermilk Biscuits
One recipe, start to finish: cold butter and shortening cut into flour, cold buttermilk, two letter folds, cut straight down and baked touching in a hot skillet. Tap a batch or a flour and the amounts change.
How many biscuits?
Which flour?
All-purpose flour, the default. The everyday bag works. Spoon it into the cup and level it: a cup scooped straight from the bag packs in extra flour and bakes dry, dense biscuits.
Self-rising flour. It already contains baking powder and salt, so both come out and only a pinch of soda stays to balance the buttermilk. Adding the full tablespoon of baking powder as well doubles the leavening: the biscuits rise, sag and taste bitter and soapy.
Soft-wheat blend. Low-protein soft wheat flour, or all-purpose cut with cake flour, bakes the most tender, fluffy crumb. It drinks less liquid, so hold back 1 tbsp of the buttermilk and add it only if dry flour remains.
Ingredients
- 1¼ cups (155 g)2 cups (250 g)4 cups (500 g)1¼ cups (155 g)2 cups (250 g)4 cups (500 g)1¼ cups2 cups4 cups all-purpose flour, spooned and leveledself-rising flour, spooned and leveledsoft wheat flour, or 1 cup all-purpose + ¼ cup cake flour1½ cups all-purpose + ½ cup cake flour3 cups all-purpose + 1 cup cake flour
- 2 tsp1 tbsp2 tbspNo2 tsp1 tbsp2 tbsp baking powder, freshbaking powder: the flour already has itbaking powder, fresh
- ¼ tsp½ tsp1 tspa pinch⅛ tsp¼ tsp¼ tsp½ tsp1 tsp baking sodabaking soda, to balance the buttermilkbaking soda
- ½ tsp1 tsp2 tspNo½ tsp1 tsp2 tsp fine saltsalt: the flour already has itfine salt
- ½ tsp1 tsp2 tsp granulated sugar
- 4 tbsp (57 g)6 tbsp (85 g)12 tbsp (170 g) cold unsalted butter, in ½-inch cubes
- 1 tbsp2 tbsp¼ cup cold vegetable shortening, in small pieces
- ½ cup (120 ml)¾ cup (180 ml)1½ cups (360 ml) cold buttermilk
- 2 tsp1 tbsp2 tbsp buttermilk, to brush the tops
- 1½ tbsp2 tbsp4 tbsp butter, melted, for the pan and the tops
No 12-inch skillet? A 9×13-inch pan works; keep the biscuits touching. Baking powder must be fresh: ½ tsp in hot water should fizz hard. No buttermilk? Stir 1 tbsp lemon juice or white vinegar into 1 cup milk, rest 5 minutes and measure what the card needs.
Instructions
Chill the bowl, heat the oven
Freeze the mixing bowl for 15 minutes; keep the cubed fats in the fridge. Heat the oven to 450°F (230°C), rack in the upper third, and brush a 10-inch cast-iron skilleta 12-inch cast-iron skilleta rimmed half sheet pan with a little melted butter.
Whisk the dry ingredients
Whisk all the dry ingredients in the cold bowl for 30 seconds, so the leavening spreads evenly and every biscuit rises the same.
Cut in the cold fat
Scatter the butter and shortening over the flour and cut them in with a pastry blender or fingertips until most pieces are pea-size, with a few flat flakes. Work quickly so the fat stays cold.
Stir in the buttermilk, rest 3 minutes
Pour in the cold buttermilk and stir with a fork just until no dry flour is left; the dough should look shaggy. Rest it 3 minutes so the flour hydrates and the dough stops sticking.
Pat and letter-fold twice
Turn the dough onto a lightly floured counter and pat it into a rectangle about 1 inch thick. Fold it in thirds like a letter, give it a quarter turn, pat it out and fold again. No rolling pin.
Pat to ¾ inch, cut straight down
Pat the dough ¾ inch thick. Dip a 2½-inch round cutter in flour, press straight down without twisting and lift. Press the scraps together once, without kneading, and cut the rest.
Bake touching
Set the rounds in the skilletin the skilleton the pan in a tight block, 4 rows of 5 with their sides touching and brush the tops with buttermilk. Bake 12 to 14 minutes12 to 14 minutes14 to 16 minutes, until tall and deep golden.
Butter and serve
Brush the hot biscuits with the rest of the melted butter. Serve them warm, pulled apart, with butter, honey or jam, or split for a breakfast sandwich.
Tools for Tall, Flaky Biscuits
Cold dough, a light touch and a hot pan.
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Lodge 10.25-Inch Cast Iron Skillet
Biscuits baked touching in hot cast iron rise taller and brown underneath.
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Nordic Ware Half Sheet Pans, 2-Pack
For a full batch with crisp sides all round.
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Escali Primo Digital Kitchen Scale
Weighed flour is the difference between tender and dry.
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Precut Parchment Paper Sheets
No sticking, and easy to freeze unbaked biscuits on.
Check Price on Amazon →How to Make Hardee’s Biscuits: Seven Rules for Tall, Flaky Layers
Tall, layered biscuits come down to technique more than ingredients. The steps on the card are short; these are the reasons behind them. A pastry blender cuts the fat in faster than fingertips and keeps the butter colder.
The method on one counter: butter cut into flour, a jug of cold buttermilk, the letter-folded dough and rounds cut straight down.
Keep everything cold
Chill the bowl, keep the cubed fats in the fridge until the second they go in and use buttermilk straight from the fridge. Fat that melts in the oven, not on the counter, makes the steam that lifts the biscuit.
Use fresh baking powder
Opened baking powder loses strength, usually within about six months. Test it: ½ teaspoon in a little hot water should fizz hard at once. If it barely bubbles, the biscuits will bake flat.
Spoon and level the flour
Spoon the flour into the cup and sweep off the top. A cup scooped straight from the bag packs in extra flour, the most common cause of dry, dense biscuits.
Stir with a fork, then stop
Stir in the buttermilk just until no dry flour remains. A shaggy, slightly sticky dough bakes tender; a smooth, kneaded one bakes tough. Rest it 3 minutes before turning it out.
Pat, don’t roll
Press the dough out with floured hands. A rolling pin squashes the cold fat flat and the layers with it, and it makes overworking far too easy.
Fold twice for layers
Fold the dough in thirds like a letter, turn it, pat it out and fold again. Each fold stacks sheets of dough and fat; in the oven they separate into layers you can peel apart.
Cut straight down, bake touching
Press the cutter straight down and lift; twisting seals the edge and stops the rise. Set the rounds touching so they climb up instead of out, and brush the tops with buttermilk for color.
All-Purpose, Self-Rising or Soft Wheat: Which Flour to Use
All-purpose flour is the default because it is in every pantry and it works: tall biscuits with a soft, slightly sturdy crumb. Low-protein soft wheat flour bakes even more tender. Here is what each flour changes on the card:
| Flour | Change on the card | Texture | Good to know |
|---|---|---|---|
| FlourAll-purpose (the card’s default) | Change on the cardAs written | TextureTall, soft, a little sturdy; the reliable choice | Good to knowSpoon and level: 2 cups = 250 g |
| FlourSelf-rising | Change on the cardDrop the baking powder and salt; keep a pinch (⅛ tsp) of soda | TextureVery tender, slightly lower rise | Good to knowCheck the date: the leavening in an old bag loses its lift |
| FlourSoft wheat flour | Change on the cardSame leaveners; hold back 1 tbsp buttermilk | TextureThe most tender, fluffy crumb | Good to knowLow-protein flour milled from soft wheat |
| FlourSoft-wheat blend | Change on the card1½ cups all-purpose + ½ cup cake flour | TextureClose to soft wheat flour | Good to knowWhisk the two flours together well |
| FlourWhole wheat, partly | Change on the cardSwap up to ½ cup; add 1 tbsp buttermilk | TextureNutty, a little denser | Good to knowMore than ½ cup bakes heavy |
| FlourBread flour | Change on the cardNot recommended | TextureChewy and tough | Good to knowToo much protein for a tender biscuit |
Why Self-Rising Flour Plus Baking Powder Tastes Bitter
Self-rising flour already carries its own baking powder and salt. Add a tablespoon of baking powder on top and the dough holds about double the leavening it needs. The biscuits shoot up, then sag, and the leftover leavening salts taste bitter and soapy. With self-rising flour, the baking powder and salt come out.
No Self-Rising Flour? Make It
For each cup, whisk 1 cup all-purpose flour, 1½ teaspoons baking powder and ¼ teaspoon salt. For these biscuits, though, it is simpler to keep the all-purpose card as written: it already holds the right amounts.
Hardee’s Biscuit Copycat Recipe Without Lard
This recipe never uses lard. The fat is cold butter for flavor and color plus a little vegetable shortening for tenderness and height. There is no pork in the dough, the toppings or the breakfast sandwich, so the whole page is halal as written.
| Fat | What it does | In this recipe |
|---|---|---|
| FatCold butter (6 tbsp, the card) | What it doesFlavor, golden color and steam pockets that make flaky layers | In this recipeThe main fat |
| FatVegetable shortening (2 tbsp) | What it doesPure fat with no water; stays solid longer, so the crumb is tender and the rise holds | In this recipeThe helper |
| FatAll butter (8 tbsp) | What it doesRichest flavor and browning; slightly lower rise, crisper edges | In this recipeThe variation below |
| FatAll shortening (8 tbsp) | What it doesTallest and palest, with very little flavor | In this recipeNot recommended on its own |
| FatLard | What it doesNot used: butter and shortening give a tender, flaky biscuit without it | In this recipeNever in this recipe |
How to Make Butter Biscuits Like Hardee’s
For an all-butter biscuit, use 8 tablespoons (113 g) of cold butter and no shortening; everything else stays as the card. Butter melts sooner than shortening, so the dough needs a little more care:
- Grate the butter frozen, or cut half to pea-size and half into flat flakes
- Chill the cut rounds 10 minutes before they go in the oven
- Start checking at 11 minutes; butter browns the tops sooner
- Expect richer flavor, crisper edges and a slightly lower rise
Homemade vs Drive-Thru: How Close Does a Copycat Get?
A copycat recreates the look, height and texture of a favorite; it is not the restaurant’s own recipe, and nothing here claims to be. What a home kitchen can match is the part people remember: a tall, golden biscuit that pulls apart into soft layers.
The texture to aim for: a split biscuit with distinct, flaky layers and butter melting into the crumb.
| The target | How this copycat gets there | |
|---|---|---|
| Height | The targetTall and even, not domed | How this copycat gets thereCold fat, fresh baking powder, straight-down cuts, baked touching |
| Layers | The targetSoft layers that pull apart | How this copycat gets thereTwo letter folds, patted by hand |
| Top | The targetDeep golden and buttery | How this copycat gets thereButtermilk brushed on before baking, melted butter after |
| Sides | The targetSoft and tender | How this copycat gets thereBaked touching in a skillet |
| Crumb | The targetFluffy, not cakey or dry | How this copycat gets thereSpooned flour; the soft-wheat tab for the softest crumb |
| Flavor | The targetButtery, a little salty, barely sweet | How this copycat gets thereButter in and on top; 1 tsp each salt and sugar |
Where homemade differs: cast iron browns the bottoms more, the tops come out a little crisper and the hand-folded layers are more distinct. Eat them within an hour of baking, when the contrast between crisp top and soft middle is at its best.
Hardee’s Breakfast Biscuit Recipe: Egg, Cheddar and Beef Sausage
Breakfast at the counter: a basket of biscuits, an egg, cheddar and beef sausage biscuit, pepper gravy, honey, strawberry jam and coffee.
The breakfast biscuit is the reason many people bake these at all. Build it on a warm biscuit with a halal beef or turkey breakfast sausage patty; no pork and no bacon anywhere.
Build the Sandwich
- Split a warm biscuit and butter the cut sides
- Add a hot beef or turkey sausage patty
- Top with a fried or folded egg, seasoned with salt and pepper
- Lay a slice of cheddar on the hot egg to melt, then close it
Feeding a crowd? Bake sheet-pan scrambled eggs and cut them into biscuit-size squares while the biscuits are in the oven.
Beef Breakfast Sausage Patties
Makes 8 patties
- 1 lb (450 g) ground halal beef (80/20) or ground turkey
- 1 tsp fine salt and ½ tsp black pepper
- 1 tsp rubbed sage and ¼ tsp dried thyme
- ¼ tsp red pepper flakes and a pinch of nutmeg
- 2 tsp brown sugar or maple syrup
Mix with a light hand and shape 8 thin patties, 3 inches across. Cook in a skillet over medium for 3 to 4 minutes a side, until 160°F for beef or 165°F for turkey. Add 1 tsp oil for lean turkey.
Simple Pepper Cream Gravy
About 2 cups, for 6 to 8 biscuits
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups (480 ml) whole milk
- ¾ to 1 tsp coarse black pepper
- ½ tsp fine salt, to taste
Melt the butter over medium, whisk in the flour and cook 1 to 2 minutes, still pale. Whisk in the milk a little at a time and simmer 4 to 5 minutes, stirring, until it coats a spoon. Season boldly with pepper.
For more halal sausage ideas, see these turkey smoked sausage recipes. On the sweet side, honey, whipped butter or a spoon of easy blackberry jam on a split biscuit is hard to beat.
Cheddar-Chive and Three More Biscuit Variations
The same dough, four ways. Amounts are for the 10-biscuit batch; tap a version:
Cheddar-Chive Biscuits
After the fat is cut in, toss in ¾ cup (75 g) shredded sharp cheddar and 2 tbsp finely chopped chives for the 10-biscuit batch. Add the buttermilk, fold and cut as written.
The cheese browns sooner, so check at 12 minutes. Brushed with melted butter and a pinch of garlic powder, they are a dinner roll in their own right.
Honey Butter Tops
Stir 1 tbsp honey and a pinch of flaky salt into the 2 tbsp of melted butter and brush it over the biscuits the minute they leave the oven. The tops turn glossy and sticky-sweet.
Serve with more honey, whipped butter or a spoon of jam on the side.
Cinnamon Raisin Biscuits With Glaze
Add 1 tbsp more sugar and 1 tsp ground cinnamon to the dry ingredients and toss in ½ cup raisins after the fat. Fold, cut and bake as written.
For the glaze, whisk ½ cup powdered sugar, 2 to 3 tsp milk and ¼ tsp alcohol-free vanilla and drizzle it over the warm biscuits.
Drop Biscuits, No Cutter
Add 2 tbsp more buttermilk for a soft, sticky dough. Skip the folds and drop 10 heaping scoops into the skillet, touching. Brush and bake at 450°F for 12 to 14 minutes.
Fewer layers and craggy, extra-crisp tops: the fastest route to warm biscuits on a weekday.
Flat, Dense, Dry, Pale or Tough? Biscuit Troubleshooting
Most biscuit problems come from warm fat, too much flour or a heavy hand. Find the symptom, then the fix:
| Problem | Likely cause | Fix |
|---|---|---|
| ProblemFlat or spread out | Likely causeWarm fat, old baking powder, a twisted cutter, or rounds baked apart | FixChill the cut rounds 10 minutes; fresh baking powder; cut straight down; bake touching |
| ProblemDense and heavy | Likely causeDough overmixed or kneaded; flour scooped instead of spooned | FixStir just until shaggy; spoon and level the flour; pat, don’t roll |
| ProblemDry and crumbly | Likely causeToo much flour, too little buttermilk, or overbaked | FixAdd buttermilk until no dry flour is left; pull them at deep golden, 12 to 14 minutes |
| ProblemPale tops | Likely causeOven too cool, rack too low, tops not brushed | FixCheck 450°F with an oven thermometer; upper third rack; brush with buttermilk |
| ProblemTough or chewy | Likely causeOverworked dough, scraps re-patted again and again, or bread flour | FixHandle it lightly; reuse the scraps once; all-purpose or soft wheat flour |
| ProblemBitter or soapy aftertaste | Likely causeToo much leavening, often self-rising flour plus baking powder | FixWith self-rising flour, drop the baking powder and salt |
| ProblemBurnt bottoms | Likely causeDark pan or rack too low | FixUpper-third rack; in a dark pan, check at 11 minutes |
| ProblemLeaning or lopsided | Likely causeTwisted cutter or uneven thickness | FixPat to an even ¾ inch; press straight down |
Make Ahead, Freeze and Reheat Hardee’s-Style Biscuits
Biscuits are best within an hour of baking, so do the work ahead and bake at the last minute. For a holiday morning, the plan below pairs well with these Thanksgiving breakfast ideas.
| When | Do this | Notes |
|---|---|---|
| WhenUp to 1 month | Do thisWhisk the dry ingredients into a labeled jar | NotesRoom temperature, airtight; add the fats and buttermilk on the day |
| WhenUp to 3 days | Do thisCut the butter and shortening into the dry mix; bag it | NotesFridge (or 1 month frozen); stir in the cold buttermilk and go |
| WhenThe night before | Do thisCut the rounds, set them touching in the pan, cover tightly | NotesFridge, up to 12 hours; bake straight from cold, a slightly lower rise |
| WhenUp to 2 months | Do thisFreeze cut, unbaked rounds on a lined tray, then bag them | NotesBake from frozen at 425°F for about 18 to 22 minutes |
| When1 day | Do thisCook the sausage patties; make the gravy | NotesFridge; warm the gravy with a splash of milk |
| WhenMorning of | Do thisBake, fry the eggs, build the sandwiches | NotesAbout 35 minutes from oven-on to the table |
Storing and Reheating
Keep baked biscuits on the counter or in the freezer, not the fridge, where they go stale faster. Reheat them wrapped in foil so the inside stays soft.
| How | How long and how to reheat | |
|---|---|---|
| Baked biscuits, counter | HowAirtight container or bag | How long and how to reheat2 days; reheat wrapped in foil at 325°F for 6 minutes |
| Baked biscuits, freezer | HowWrapped one by one, then bagged | How long and how to reheat2 months; reheat in foil at 350°F for 10 minutes |
| Unbaked rounds, freezer | HowFrozen on a tray, then bagged | How long and how to reheat2 months; bake from frozen at 425°F, 18 to 22 minutes |
| Breakfast sandwiches, freezer | HowEach in parchment, then foil | How long and how to reheat1 month; thaw overnight in the fridge, then 350°F in the foil for 12 to 15 minutes |
| Cooked sausage patties | HowCovered, fridge or freezer | How long and how to reheat3 to 4 days in the fridge; 2 months frozen |
| Pepper gravy | HowCovered, fridge | How long and how to reheat3 days; rewarm over low heat with a splash of milk |
Nutrition (approximate, per biscuit)
One of 10 biscuits made with all-purpose flour, counting the buttermilk brush and the melted butter on top. Contains gluten and dairy. Halal as written.
Hardee’s Biscuit Recipe FAQ
What goes into a copycat Hardee’s biscuit recipe?
Two cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, 1 teaspoon each salt and sugar, 6 tablespoons cold butter, 2 tablespoons cold vegetable shortening and ¾ cup cold buttermilk, plus melted butter for the tops. Bake at 450°F for 12 to 14 minutes; it makes 10 biscuits.
Can I make Hardee’s biscuits with all-purpose flour?
Yes. The recipe card is built on all-purpose flour. Spoon it into the cup and level it, keep the fat cold and fold the dough twice. For an even softer crumb, swap ½ cup of it for cake flour, or tap the soft-wheat tab on the card.
Can I use self-rising flour for these biscuits?
Yes. Use 2 cups self-rising flour and leave out the baking powder and salt, since the flour already contains both. Keep a pinch (⅛ teaspoon) of baking soda to balance the buttermilk. Adding the full tablespoon of baking powder as well doubles the leavening and leaves a bitter, soapy taste.
How do you make Hardee’s biscuits without lard?
This copycat never uses lard. Cold butter brings the flavor and browning, and 2 tablespoons of cold vegetable shortening keep the crumb tender and help the rise. Keep both fats cold and in pea-size pieces; that, not lard, is what makes the flaky layers.
How do I make butter biscuits like Hardee’s?
Use 8 tablespoons (113 g) of cold butter and no shortening, with everything else as the card. The biscuits taste richer and brown faster, rise slightly less and have crisper edges. Chill the cut rounds for 10 minutes before baking and start checking at 11 minutes.
Do homemade biscuits taste like the Hardee’s ones?
Close, not identical. This is a copycat built from how the biscuit looks and eats: tall, golden, soft inside and in layers. It is not the restaurant’s own recipe. Fresh from a hot skillet, the homemade version has crisper tops and more distinct layers.
Why are my biscuits flat?
Usually warm fat, old baking powder or a twisted cutter. Chill the cut rounds 10 minutes if the dough feels soft, use baking powder opened within about six months, press the cutter straight down and bake the biscuits touching so they push each other up.
Why are my biscuits hard or dense?
The dough was worked too much or held too much flour. Stir just until no dry flour remains, pat instead of rolling, reuse the scraps only once and spoon the flour into the cup rather than scooping it. Pull them at deep golden, 12 to 14 minutes.
Why do you cut biscuits straight down without twisting?
Twisting the cutter pinches and seals the cut edge, so that side cannot rise and the biscuit bakes short and lopsided. Press straight down, lift straight up and dip the cutter in flour between cuts.
What can I use instead of buttermilk?
Stir 1 tablespoon lemon juice or white vinegar into 1 cup of milk and let it stand 5 minutes, until slightly thickened, then measure ¾ cup for the card. Plain yogurt thinned with milk to a pourable consistency also works.
Can you freeze unbaked biscuits?
Yes. Freeze the cut rounds on a lined tray until hard, then bag them for up to 2 months. Bake from frozen, without thawing, at 425°F for about 18 to 22 minutes, a few minutes longer than fresh, until deep golden.
How do you reheat biscuits?
Wrap them in foil. Day-old biscuits from the counter take 6 minutes at 325°F; frozen baked biscuits take about 10 minutes at 350°F. The foil keeps the inside soft; open it for the last minute for a crisper top.
How do you make a Hardee’s breakfast biscuit at home?
Split a warm biscuit and fill it with a fried or folded egg, a slice of cheddar laid on the hot egg to melt, and a halal beef or turkey breakfast sausage patty. The sausage seasoning and a simple pepper gravy are in the breakfast section above.
What gravy goes on biscuits?
A pepper cream gravy: melt 3 tablespoons butter, whisk in 3 tablespoons flour for a minute, then 2 cups milk. Simmer until thick, about 5 minutes, and season with plenty of black pepper and a little salt. It needs no sausage drippings.
More for the Breakfast Table
Make-ahead eggs, a sturdier breakfast sandwich, a casserole, burritos and two holiday-morning menus.
Sheet-Pan Scrambled Eggs for Breakfast Sandwiches
One pan of eggs, cut into biscuit-size squares. See the recipe → SandwichesHigh-Protein Breakfast Sandwich With Egg
A sturdier stack for busy mornings. See the recipe → CasseroleHigh-Protein Breakfast Casserole
Feeds a crowd beside a basket of biscuits. See the recipe → BurritosBreakfast Burrito Ideas
Wrap the same eggs and sausage to go. See the ideas → Holiday MorningThanksgiving Morning Breakfast
An easy spread before the big meal. See the menu → Holiday IdeasThanksgiving Breakfast Ideas
More make-ahead dishes for a full house. See the ideas →Keep the fat cold, pat instead of rolling, fold twice, cut straight down and bake the biscuits touching. That is all it takes for a tall, flaky batch.
Save this Hardee’s biscuit recipe for the next slow weekend breakfast.
