Ruth Strickland'S Hardee Style Biscuits
These fluffy, savory biscuits with a hint of sour cream and sugar are perfect for breakfast or brunch, offering a tender crumb and crispy exterior that everyone will enjoy.
Ingredients
Instructions
- Whisk together tonic water, egg, sour cream, and sugar in a mixing bowl.
- Add 1 cup of Bisquick to the mixture and whisk until combined.
- Add the remaining 2 cups of Bisquick and mix well.
- Use your hand to knead the dough 6 to 8 times, adding a bit of Bisquick if needed to prevent sticking.
- Pat the dough out and cut into large biscuits using a large cutter.
- Place the biscuits in an 8-inch pan and bake at 450°F (232°C) for approximately 15 minutes or until golden brown.
Tips & Substitutions
For lighter biscuits, make sure your tonic water is well chilled before using it. If you don't have sour cream, Greek yogurt can be a great substitute. Knead the dough just enough to combine and avoid overworking it, which can lead to tough biscuits. If you prefer a slightly sweeter flavor, consider increasing the sugar to 2 tablespoons.
Serving Suggestions
These delicious biscuits are perfect for breakfast or brunch, served warm with butter and your favorite jam. They also pair beautifully with Aunt Kathy'S Lu Lu Salad for a delightful lunch spread. Consider serving them alongside scrambled eggs or as a side to hearty soups, adding a comforting touch to any meal.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and refrigerate for up to a week. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-10 minutes to restore their freshness and warmth.
Nutrition & Diet Analysis (per serving)
Each serving of Ruth Strickland'S Hardee Style Biscuits contains roughly 21 calories, with 1g protein, 5g carbohydrates, and 0g fat.
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 make these biscuits ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. When you're ready to bake, simply roll out the dough and cut the biscuits before baking. This method helps save time, especially for brunch gatherings.
What can I use instead of Bisquick?
If you don’t have Bisquick, you can make your own baking mix by combining 1 cup of all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. This homemade mix works well in this recipe and gives you the same fluffy texture.
How can I make these biscuits healthier?
To make these biscuits healthier, consider using whole wheat flour instead of Bisquick or reducing the sugar content. You can also swap the egg for a flaxseed meal mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) to create a vegan version without compromising the texture.
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).