Hardee's® Biscuit & Gravy Review!

Ingredients

• 2 cups All-Purpose Flour (sifted for biscuits)
• 1 tablespoon Baking Powder (double‑acting)
• 1 teaspoon Salt (for biscuits)
• 4 tablespoons Unsalted Butter (cold, cut into small cubes)
• 3/4 cup Milk (whole milk preferred for tenderness)
• 8 ounces Pork Breakfast Sausage (crumbled; can use bulk sausage links broken up)
• 2 tablespoons All-Purpose Flour (for gravy roux)
• 2 cups Milk (for gravy; whole milk gives richer texture)
• 1/2 teaspoon Black Pepper (freshly ground for peppery bite)
• 1/2 teaspoon Salt (adjust to taste)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it preheat while you prepare the biscuit dough.

   Time: PT5M

   Temperature: 425°F

2. Combine Dry Ingredients

   In a mixing bowl, whisk together 2 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt.

   Time: PT2M

3. Cut in Butter

   Add the cold butter cubes to the dry mixture and use a pastry cutter or fingertips to blend until the mixture resembles coarse crumbs.

   Time: PT3M

4. Add Milk and Form Dough

   Pour 3/4 cup milk into the bowl and stir gently until a soft dough forms. Do not over‑mix.

   Time: PT3M

5. Shape Biscuits

   Turn the dough onto a lightly floured surface, pat to about 1‑inch thickness, and cut out 4‑6 round biscuits using a cutter or spoon.

   Time: PT4M

6. Bake Biscuits

   Place biscuits on a parchment‑lined baking sheet, spacing them a little apart, and bake for 12‑15 minutes until golden brown on top and the edges are lightly crisp.

   Time: PT15M

   Temperature: 425°F

7. Cook Sausage

   While biscuits bake, crumble the pork sausage into a skillet over medium heat and cook, breaking it up, until browned and fully cooked, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

8. Make Roux

   Sprinkle 2 tablespoons flour over the cooked sausage, stir continuously for 2 minutes to form a roux.

   Time: PT2M

   Temperature: medium heat

9. Add Milk and Simmer

   Gradually whisk in 2 cups milk, stirring constantly to avoid lumps. Bring to a gentle simmer and cook 5 minutes until the gravy thickens and coats the back of a spoon.

   Time: PT5M

   Temperature: medium heat

10. Season Gravy

    Season with 1/2 teaspoon black pepper and 1/2 teaspoon salt. Taste and adjust as needed.

    Time: PT1M

11. Serve

    Split each biscuit in half. Either dip the biscuit into the gravy first (southern style) or pour a generous ladle of gravy over the split biscuit. Enjoy while hot.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

22g

Carbohydrates

45g

Fat

35g

Fiber

2g