Hardee’s “Made From Scratch™” biscuits have a cult following — warm, fluffy, golden on the outside, and pillowy soft inside. Whether you live far from the nearest Hardee’s or simply want to recreate that signature Southern-style biscuit at home, this copycat recipe gets you as close to the real thing as possible.
In this guide you’ll find the Hardees Biscuit Recipe copycat , plus two popular variations — Cinnamon Raisin and Blueberry — along with pro tips, storage instructions, and a full nutrition breakdown. Every biscuit variation that ever appeared on the Hardee’s breakfast menu is covered here.
Quick Facts: Prep time 15 min · Bake time 15–20 min · Makes 10–12 biscuits · Oven temp 400–425°F
What Makes Hardee’s Biscuits So Special?
Most fast food chains use frozen biscuits — Hardee’s doesn’t. Hardee’s prides itself on making biscuits the right way — from scratch — with a fresh batch coming out of the oven every 15 minutes. This is what sets them apart from every other fast-food breakfast biscuit.
The secret is a short, simple ingredient list handled with care: self-rising flour, buttermilk, shortening (or butter), a touch of sugar, and salt. The magic is in the technique — cold ingredients, minimal handling, and a hot oven.
The Cinnamon Raisin Biscuit, one of the most beloved items in Hardee’s history, was officially retired from the Hardee’s menu in 2002, but in recent years has made a limited-time return for the holidays — which is exactly why so many people search for a homemade version year-round.
Classic Hardee’s Copycat Biscuit Recipe
This is the base recipe — the plain buttermilk biscuit that serves as the foundation for every sandwich on Hardee’s breakfast menu. It’s the one you need to master first.
Ingredients (Makes 10–12 biscuits)
| Ingredient | Amount | Notes |
|---|---|---|
| Self-rising flour | 4 cups | Plus extra for dusting surface |
| Crisco shortening (or cold butter) | ⅔ cup | Cold — do not melt |
| Buttermilk | 2 cups | Cold — shake well before using |
| Baking powder | 1 tbsp | Helps extra rise |
| Granulated sugar | 1 tbsp | Just enough to balance flavor |
| Melted butter | 2 tbsp | For brushing tops after baking |
Step-by-Step Instructions
- Preheat oven to 400°F. Grease a large baking sheet or line with parchment paper.
- Mix dry ingredients. In a large bowl, whisk together the self-rising flour, baking powder, and sugar until combined.
- Cut in the shortening. Add cold shortening (or grated cold butter) to the flour mixture. Use a pastry cutter or two knives and work it in until the mixture resembles coarse crumbs — about the size of small peas. Do not over-mix.
- Add cold buttermilk. Pour cold buttermilk into the center of the flour mixture. Stir gently with a wooden spoon until just combined. The dough will be slightly sticky — that’s normal.
- Turn out and shape. Flour your hands and a clean work surface. Turn dough out and knead gently 3–4 times only. Roll or pat to 1-inch thickness.
- Cut biscuits. Use a floured 2–3 inch biscuit cutter. Cut straight down — do not twist the cutter, as twisting seals the edges and prevents rising.
- Place on baking sheet. Arrange biscuits touching each other on the baking sheet — this helps them rise upward instead of spreading outward.
- Bake 15–20 minutes until golden brown on top.
- Brush with butter immediately after removing from oven. This is what gives them that signature shine and rich flavor.
Hardee’s Cinnamon Raisin Biscuit Recipe (Copycat)
The Cinnamon Raisin Biscuit is arguably the most-requested Hardee’s recipe online. These biscuits were retired from the Hardee’s menu in 2002 but have made limited-time holiday returns since — which is why people are constantly searching for a way to make them at home year-round.
Additional Ingredients (on top of base recipe)
| Ingredient | Amount | Notes |
|---|---|---|
| Self-rising flour | 4 cups | Base |
| Vegetable shortening | ¾ cup | Cold |
| Buttermilk | 1½ cups | Cold |
| Granulated sugar | ⅓ cup | Sweeter than the plain biscuit |
| Ground cinnamon | 3 tsp | Adjust to taste |
| Baking powder | 2 tsp | |
| Baking soda | 1 tsp | |
| Salt | 1 tsp | |
| Raisins | 1 cup | Plumped in hot water first |
For the Glaze (Essential!)
| Ingredient | Amount | |
|---|---|---|
| Powdered sugar | 1 cup | |
| Milk | 2–3 tbsp | |
| Ground cinnamon | ¼ tsp | |
| Vegetable oil | 1 tsp |
Instructions
- Plump the raisins first. Cover raisins with boiling water and let soak 10 minutes. Drain and pat dry. This prevents dry, chewy raisins in the biscuit.
- Preheat oven to 400°F. Grease a baking pan.
- Mix dry ingredients. Whisk flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl.
- Work the shortening into the flour until the texture becomes crumbly with small, pea-sized pieces throughout.
- Add raisins to the flour mixture and toss to coat.
- Add cold buttermilk and stir until a dough just comes together. Do not overmix.
- Turn out on floured surface. Pat to ½-inch thickness. Fold dough in half, pat again. Repeat one time more — this creates layers.
- Cut into rounds and place on greased baking sheet.
- Bake 12–15 minutes until golden.
- Make glaze while biscuits bake: whisk powdered sugar, milk, cinnamon, and oil until smooth.
- Drizzle glaze generously over warm biscuits immediately after baking.
Hardee’s Blueberry Biscuit Recipe (Copycat)
The Blueberry Biscuit is a seasonal Hardee’s offering that’s been a fan favorite since its introduction. It follows the classic recipe with one tasty addition.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Self-rising flour | 4 cups | |
| Cold butter (grated) | ½ cup | Freeze butter, then grate it |
| Cold buttermilk | 1¾ cups | |
| Sugar | 3 tbsp | Slightly sweeter than original |
| Fresh or frozen blueberries | 1 cup | Frozen — do not thaw |
| Lemon zest | 1 tsp | Optional but highly recommended |
| Baking powder | 1 tbsp |
Instructions
- Preheat oven to 425°F. Line baking sheet with parchment.
- Mix dry ingredients: flour, sugar, baking powder in a large bowl.
- Add grated frozen butter to flour. Work quickly — the colder the butter, the flakier the biscuit. Use your fingers to coat butter pieces in flour.
- Fold in blueberries and lemon zest gently. If using frozen, add them straight from freezer — thawed berries bleed into the dough and turn it purple.
- Add cold buttermilk. Stir until dough just comes together. A rough-looking dough is exactly what you want.
- Drop biscuits by large spoonfuls onto baking sheet (drop-style biscuits work better for blueberry to avoid crushing the berries), OR pat gently and cut with a wide cutter.
- Bake 15–18 minutes until golden on top and firm at the edges.
- Brush with melted butter right out of the oven.
Pro Tips for Perfect Hardee’s-Style Biscuits Every Time
These are the tips that separate a good biscuit from a great one — things that actual former Hardee’s bakers and biscuit makers swear by:
1. Cold Everything — Always
Butter, shortening, and buttermilk must all be cold. Warm fat melts into the flour before baking and you lose the flaky layers. Some expert bakers places their mixing bowl in the freezer for 10 minutes before starting.
2. Do NOT Overwork the Dough
The most common biscuit mistake. The secret to fluffy biscuits is to handle the dough gently and avoid over-kneading. 3–4 gentle folds only. The dough should be rough and slightly uneven, not smooth.
3. Use Self-Rising Flour — Not All-Purpose
Self-rising flour already has baking powder and salt mixed in at the correct ratio. It produces a more consistent, lighter biscuit. If you only have all-purpose flour: add 1½ tsp baking powder and ¼ tsp salt per cup of flour.
4. Hot Oven = Tall Biscuits
Bake at 400–425°F minimum. The high heat creates a burst of steam that makes biscuits rise fast and tall before the exterior sets. A cooler oven gives you flat, dense biscuits.
5. Place Biscuits Touching Each Other
When biscuits are touching on the pan, they push against each other and rise upward. When spaced apart, they spread sideways. Place them side by side for taller results.
6. Don’t Twist the Cutter
Press the biscuit cutter straight down and lift straight up. Twisting seals the cut edges and prevents the biscuit from rising properly.
7. Brush Butter Immediately After Baking
Brushing melted butter on hot biscuits right out of the oven gives them the golden shine, soft top, and rich flavor that Hardee’s biscuits are known for.
Why Are My Biscuits Too Hard or Dense?
This is the #1 problem home bakers have. Common causes:
- Dough was overworked (too much kneading)
- Butter or shortening was not cold enough
- Too much flour added during rolling
- Oven temperature was too low
- Biscuits were rolled too thin (aim for 1 inch thick)
Hardee’s Biscuit Nutrition Information
Here’s the official nutrition breakdown for Hardee’s biscuits as listed on their menu:
| Biscuit Type | Calories | Fat | Carbs | Protein | Sodium |
|---|---|---|---|---|---|
| Plain Biscuit | 290 | 14g | 34g | 5g | 590mg |
| Sausage Biscuit | 510 | 31g | 36g | 19g | 1,080mg |
| Chicken Biscuit | 430 | 18g | 50g | 18g | 1,160mg |
| Monster Biscuit® | 710 | 45g | 38g | 37g | 1,740mg |
| Biscuit ‘N’ Gravy™ | 530 | 30g | 54g | 12g | 1,630mg |
| Steak Biscuit | 620 | 34g | 52g | 25g | 1,850mg |
| Egg & Cheese Biscuit | 430 | 23g | 36g | 18g | 890mg |
Carbs in Hardee’s Biscuit: A plain Hardee’s biscuit contains approximately 34 grams of carbohydrates. For those following a low-carb or keto diet, the biscuit itself is not suitable — however, you can order any Hardee’s breakfast item without the biscuit as a “protein-style” order.
How to Store and Reheat Homemade Hardee’s Biscuits
Storage Options
| Method | Duration | How |
|---|---|---|
| Room Temperature | Up to 2 days | Wrap tightly in foil or airtight container |
| Refrigerator | Up to 5 days | Airtight container or zip-lock bag |
| Freezer | Up to 3 months | Wrap individually in plastic wrap, then foil |
Best Reheating Methods
- Oven (best): 350°F for 8–10 minutes. Brush with butter before reheating. Restores crispness.
- Microwave (fastest): 20–30 seconds wrapped in a damp paper towel. Keeps biscuit soft but not crispy.
- Air fryer: 300°F for 3–4 minutes. Gets close to fresh-baked texture.
Frequently Asked Questions
Are Hardee’s biscuits made from scratch?
Yes. Hardee’s biscuits are genuinely made from scratch in each restaurant, with fresh batches coming out of the oven every 15 minutes throughout the breakfast hours. This is what makes them different from most fast-food biscuits, which are typically frozen and reheated.
What are the ingredients in Hardee’s biscuits?
The core ingredients in Hardee’s Made From Scratch™ biscuits are self-rising flour, buttermilk, vegetable shortening (or lard), a small amount of sugar, baking powder, and salt. Butter is brushed on top immediately after baking.
Does Hardee’s still make cinnamon raisin biscuits?
The cinnamon raisin biscuit was removed from the permanent Hardee’s menu in 2002. However, it has returned as a limited-time item during holiday seasons at select locations. Because it is not available year-round, many fans make the copycat version at home using the recipe above.
How many calories are in a Hardee’s biscuit?
A plain Hardee’s biscuit contains 290 calories, with 14g of fat, 34g of carbohydrates, and 5g of protein. A biscuit with sausage (Sausage Biscuit) is 510 calories. The Monster Biscuit® — with bacon, sausage, ham, egg, and cheese — is 710 calories.
What is the difference between Hardee’s and Carl’s Jr biscuits?
There is no difference. Hardee’s and Carl’s Jr. are the same company (CKE Restaurants). Hardee’s operates in the South and Midwest, while Carl’s Jr. operates on the West Coast. Both use the same Made From Scratch™ biscuit recipe.
Can I use butter instead of shortening?
Yes. Cold unsalted butter works as a 1:1 substitute for shortening. Butter produces a slightly richer biscuit, while shortening produces a softer, taller biscuit. For the most authentic Hardee’s texture, shortening is recommended.
Why are my homemade biscuits too hard?
Hard biscuits are almost always caused by overworking the dough, using warm butter instead of cold, adding too much extra flour while rolling, or rolling the dough too thin. Aim for 1-inch thickness and handle the dough as little as possible.
How long do homemade biscuits last?
At room temperature, homemade biscuits last up to 2 days when tightly wrapped. In the refrigerator, they stay fresh for up to 5 days. In the freezer, they can be stored for up to 3 months when individually wrapped.
Ready to Make Them?
Now that you have the complete Hardee’s biscuit recipe — classic, cinnamon raisin and blueberry — you can enjoy these Southern-style biscuits any morning of the week. The original recipe takes just 15 minutes of prep and produces biscuits that rival the real thing.
Want to know what else is on the Hardee’s breakfast menu? See the full menu with prices and calories — including all biscuit sandwich combos, Hash Rounds®, and more.