Hardee'S Rise And Shine Biscuits
Rise and Shine Biscuits are flaky, buttery, and tender breakfast treats with a slight tang from buttermilk, perfect for a hearty start to your day. Quick and easy to make, they suit breakfast lovers and those craving warm, homemade bread with minimal fuss.
Ingredients
Instructions
- Preheat the oven to 425°F.
- In a large mixing bowl, combine the self-rising flour and soda.
- Add the softened oleo (butter) to the flour mixture and cut in until crumbly.
- Pour in the buttermilk and stir until just combined, forming a soft dough.
- Turn the dough onto a floured surface and gently knead a few times.
- Pat the dough into a 1-inch thick layer and cut into biscuits.
- Place the biscuits on a baking sheet and bake until they rise and are lightly golden, about 12-15 minutes.
Tips & Substitutions
For lighter biscuits, ensure your baking powder is fresh and avoid over-kneading the dough. If you don’t have self-rising flour, you can make your own by mixing all-purpose flour with baking powder and salt. Substitute oleo with an equal amount of unsalted butter or margarine if needed, and consider adding herbs or cheese for extra flavor.
Serving Suggestions
These biscuits pair beautifully with scrambled eggs and bacon for a hearty breakfast. Serve them with homemade gravy or alongside dishes like Easy Pineapple Upside-Down Cake for a delightful brunch spread. They can also be enjoyed with jam or honey for a sweet treat, making them versatile for any meal.
Storage & Reheating
To store leftover biscuits, place them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, wrap in foil and warm in a 350°F oven for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Hardee'S Rise And Shine Biscuits contains roughly 233 calories, with 6g protein, 47g carbohydrates, and 3g fat. It is a good source of iron (14% of the Daily Value) and protein (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can use all-purpose flour by adding 1 1/2 teaspoons of baking powder and a pinch of salt for each cup of flour to mimic self-rising flour. This will help achieve the same rise and texture in your biscuits.
What can I do if my dough is too sticky?
If your dough is too sticky, sprinkle a little more flour on your work surface and your hands while kneading. Be cautious not to add too much flour, as this can make the biscuits tough. Gently work the dough until it reaches the desired consistency.
How can I make these biscuits ahead of time?
You can prepare the dough and cut the biscuits ahead of time. Place them on a baking sheet and freeze until solid, then transfer to a freezer bag. When ready to bake, you can bake them straight from the freezer, adding a couple of extra minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).