HARDLY’S BISCUITS
By Gloria Pitzer
As seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 176). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
While Hardee’s seemed to be lost in the fast food shuffle for a long while, the one menu item they were loved for, was their biscuits! Similar in texture to those served at Elias Brothers’ Big Boy and Denny’s restaurants, these are old-fashioned in, both, texture and flavor!
INGREDIENTS:
2 cups flour
3 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1/3 cup corn oil
2/3 cup buttermilk (with 1 teaspoon baking soda dissolved in this)
INSTRUCTIONS:
Preheat oven to 475°F. Combine flour, baking powder, sugar and salt in a mixing bowl, stirring to combine thoroughly.
Measure the oil, then the buttermilk (with baking soda), into a 1-cup container. DO NOT stir it together. Pour it all at once over the flour mixture.
With a fork, mix it to make a soft dough that rounds up into a ball. Knead the dough lightly in the bowl, dipping your hands in flour as necessary to make the dough elastic in texture.
Roll dough out to ¼ inch thick for thin, crusty Southern-type biscuits – or to ½ inch thick for Northern-type biscuits – cutting with a biscuit cutter that’s dipped in flour for each biscuit cut.
Place close together on a greased, 9-inch, round baking pan. Wipe top of each with about ½ teaspoon softened butter or margarine. Let them “proof” for about 5 minutes in a warm place.
Bake at 475°F for 10 to 12 minutes or until golden brown.
See also…
Mondays & Memories of My Mom – Where Did All The Good Noshes Go? – Part III
