Hardy'S Biscuits
Hardy's Biscuits are flaky, tender biscuits with a rich flavor from buttermilk and shortening. Their light, airy texture and slightly crispy crust make them perfect for breakfast, brunch, or as a side with hearty meals. These homemade biscuits are sure to please family and friends alike.
Ingredients
Instructions
- Dissolve yeast in warm water and set aside.
- Mix dry ingredients in a large bowl.
- Cut in shortening, then add buttermilk and yeast water.
- Mix well.
- Cover dough with a towel and let set overnight.
- Next morning, pour dough out on a floured board and knead lightly for a minute or two.
- Roll out and cut biscuits.
- Bake at 500°F until done.
Tips & Substitutions
For best results, ensure your yeast is fresh and active; it should foam when dissolved in water. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. To avoid dense biscuits, handle the dough gently and don't over-knead. For a unique twist, try adding herbs or cheese to the dough.
Serving Suggestions
Serve these hearty biscuits warm with butter and honey or alongside your favorite jam. They pair beautifully with Grandma'S Apple Corn Bread or a hearty soup for a comforting meal. Consider making a breakfast sandwich with eggs and bacon for a delicious start to your day.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze biscuits in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in the oven at 350°F for about 10 minutes or until warmed through for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Hardy'S Biscuits contains roughly 315 calories, with 5g protein, 38g carbohydrates, and 17g fat. It is an excellent source of vitamin C (33% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
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 all-purpose flour instead of self-rising flour?
Yes, you can substitute all-purpose flour by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of flour used. This will help achieve a similar rise in your biscuits.
What can I do if my dough is too sticky?
If your dough is too sticky to handle, sprinkle a bit more flour onto your work surface and your hands as you knead. Be careful not to add too much flour, as it can make the biscuits tough. A little at a time is best.
How can I tell when the biscuits are done baking?
The biscuits are done when they are golden brown on top and have risen significantly. You can also tap the bottom; if it sounds hollow, they're ready. Keep an eye on them, as baking at 500°F can lead to quick browning.
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).