hardees biscuit recipe
The Best hardees biscuit recipe
The thing about these biscuits is how they hold up—whether you want them flaky and crispy or soft and pillowy, they’re always a hit. My family loves them for breakfast, lunch, or even dessert, and they’re a great way to use up leftover turkey or ham. Plus, they’re a little healthier than you might think, with whole wheat flour and a touch of honey that gives them a subtle sweetness without being overpowering. They’re the kind of recipe that’s easy to scale up or down, so you can make a batch for the whole family or just a few for yourself. No stress, no mess—just delicious, reliable results every time.
Classic Homemade Biscuits with Tomato Sauce
Flaky, buttery biscuits paired with a savory tomato sauce make this comforting dish perfect for any meal. Quick to prepare and easy to customize.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, cold and cubed
- 1 cup crushed tomatoes
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
In a bowl, whisk together flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. -
3
Pour buttermilk into the dry ingredients and stir just until combined. Do not overmix. -
4
Scoop dough by tablespoonfuls onto the prepared baking sheet, spacing them about 2 inches apart. -
5
Bake for 12–15 minutes, or until edges are golden. Remove from oven and let cool for 5 minutes before serving.
🔧Equipment
- Mixing bowl
- Stand mixer or large mixing bowl
- Parchment paper
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Homemade Biscuits with Tomato Sauce Works
❓ Frequently Asked Questions About Biscuits with Tomato Sauce
1. How long should I let the biscuits rest before baking?
Chill the dough for at least 30 minutes in the fridge—this helps the biscuits develop a tender, flaky texture. Rolling them out while cold also makes shaping easier.
2. Can I use a different type of butter for this recipe?
Yes, you can substitute unsalted butter for salted (about 1 tablespoon less salt in the recipe), or even vegetable shortening for a softer, slightly denser result. Avoid margarine, as it can make the biscuits tough.
3. What if my dough isn’t sticky enough to roll out?
If the dough feels too dry, lightly dampen your hands and rolling pin with water. A little flour can help, but avoid overworking it—just enough to prevent sticking without making the biscuits crumbly.
4. How do I know when the biscuits are done baking?
They’re ready when they’re golden brown on top and the edges pull away from the pan easily. Overbaking can dry them out, so check them 10–15 minutes before the suggested time.
5. Can I make these biscuits ahead of time?
Yes! Assemble the biscuits, cover loosely with plastic wrap, and refrigerate for up to 24 hours. Bake straight from the fridge for best results—no need to thaw.
