Hardee's Biscuit & Gravy Review
Hardee's® Biscuit & Gravy Review! is a medium American recipe that serves 2. 620 calories per serving. Recipe by theendorsement on YouTube.
Prep: 15 min | Cook: 30 min | Total: 45 min
Cost: $3.57 total, $1.79 per serving
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
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
Combine Dry Ingredients
In a mixing bowl, whisk together 2 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt.
Time: PT2M
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
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
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
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
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
Make Roux
Sprinkle 2 tablespoons flour over the cooked sausage, stir continuously for 2 minutes to form a roux.
Time: PT2M
Temperature: medium heat
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
Season Gravy
Season with 1/2 teaspoon black pepper and 1/2 teaspoon salt. Taste and adjust as needed.
Time: PT1M
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
Dietary info: Contains Meat, Contains Pork
Allergens: Gluten, Dairy, Eggs (if using egg wash), Pork
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour (will be denser)
- Instead of Baking Powder: Baking Soda + Cream of Tartar (1 tsp + 1/2 tsp)
- Instead of Unsalted Butter: Margarine
- Instead of Milk: 2% Milk, Almond Milk (will affect flavor)
- Instead of Pork Breakfast Sausage: Turkey Sausage
- Instead of Milk: 2% Milk
Equipment Needed
- Mixing Bowl
- Whisk
- Biscuit Cutter or Spoon
- Baking Sheet
- Parchment Paper (optional)
- Oven
- Skillet
- Spatula
- Fork
Critical Steps — Do Not Skip
- Preheat Oven
- Cut in Butter
- Shape Biscuits
- Bake Biscuits
- Cook Sausage
- Make Roux
- Add Milk and Simmer
Chef Tips from the Video
- For extra flaky layers, fold the dough over itself once before cutting biscuits.
- Add a pinch of cayenne to the gravy for a subtle heat that mimics the peppery note of the McDonald’s version.
Troubleshooting
Gravy is too thin
Continue simmering uncovered until it reduces to desired thickness, or whisk in an extra teaspoon of flour mixed with a little cold water.
Biscuits are dense or flat
Make sure the butter is cold and the dough isn’t over‑mixed; also ensure the oven is fully preheated to 425°F.
Biscuits are overly crispy on the edges
Reduce bake time by 2‑3 minutes or lower oven temperature to 400°F for the last few minutes.
Storage
Refrigerator: Store biscuits in an airtight container for up to 2 days; reheat in oven or toaster. Gravy keeps 3‑4 days refrigerated; reheat on stovetop over low heat, adding a splash of milk if needed.
Freezer: Biscuits freeze well for up to 2 months; wrap tightly and reheat directly from frozen. Gravy freezes for up to 1 month; thaw overnight and reheat gently.
Room temperature: Do not leave biscuits or gravy at room temperature longer than 2 hours for safety.
Make-Ahead Tips
- Biscuit dough can be refrigerated for up to 24 hours before baking; shape and bake when ready.
- Gravy can be made a day ahead; reheat gently and add a splash of milk to restore creaminess.
Frequently Asked Questions
What is the cultural significance and history of biscuits and sausage gravy in Southern American cuisine?
Biscuits and sausage gravy are a staple of Southern comfort food, originating from early 19th‑century farm breakfasts where simple pantry staples—flour, butter, and pork—were combined into a hearty, filling meal. The dish became a diner classic and is now a beloved fast‑food breakfast item across the United States.
What are the traditional regional variations of biscuits and gravy in the Southern United States?
In the Deep South, biscuits are often made with buttermilk and a higher fat content, yielding a fluffier texture. Some regions add cheese or jalapeños to the gravy, while others use country‑style sausage versus breakfast links. The spice level can also vary, with some cooks adding extra black pepper or cayenne for heat.
How is Hardie's biscuits and gravy traditionally served in the fast‑food context?
Hardie's serves a single, warm, circular biscuit accompanied by a thick, chunk‑filled sausage gravy in a styrofoam container. Customers can either dip the biscuit into the gravy or pour the gravy over the split biscuit, mirroring classic Southern home‑style service but in a quick‑serve format.
What occasions or celebrations is biscuits and gravy traditionally associated with in Southern culture?
Biscuits and gravy are commonly enjoyed as a hearty breakfast on weekends, holidays like Thanksgiving, and during church potlucks. Its comforting, high‑energy profile makes it a popular choice for early‑morning gatherings and brunches.
What makes Hardie's biscuits and gravy special compared to other fast‑food breakfast items?
Hardie's emphasizes a freshly‑made, scratch‑from‑sauce biscuit that is slightly crisp on the edges, paired with a thick, sausage‑chunk gravy. Reviewers note the biscuit quality is superior to many chain offerings, though the gravy may lack the peppery bite found in competitors like McDonald’s.
What are the most common mistakes to avoid when making Hardie's style biscuits and gravy at home?
Common errors include over‑mixing the biscuit dough, which creates tough biscuits; using melted butter instead of cold cubed butter, which reduces flakiness; and under‑cooking the roux, leading to a raw flour taste in the gravy. Also, be sure to season the gravy adequately with pepper and salt.
Why does this recipe use a cold butter cut‑in method for the biscuits instead of melting the butter?
Cold butter creates pockets of steam during baking, which lift the dough and produce the flaky, tender crumb that defines a good biscuit. Melted butter would coat the flour and inhibit that lift, resulting in a denser texture.
Can I make Hardie's biscuits and gravy ahead of time and how should I store them?
Yes. Biscuits can be baked ahead, cooled, and stored in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven for a few minutes. Gravy can be refrigerated for 3‑4 days or frozen for up to a month; reheat gently on the stovetop, adding a splash of milk if it thickens too much.
What texture and appearance should I look for when the biscuits are done?
The tops should be golden‑brown with a slightly crisp edge, while the interior remains light, airy, and fully cooked (no raw dough). A tap on the bottom should sound hollow, indicating proper bake.
How do I know when the sausage gravy is done cooking?
The gravy is ready when it coats the back of a spoon, has a smooth, glossy appearance, and the sausage pieces are fully browned. It should be thick enough to slowly drizzle without pooling excessively.
What does the YouTube channel theendorsement specialize in?
The YouTube channel theendorsement focuses on fast‑food reviews, product taste tests, and candid consumer‑grade ratings, often comparing chain items to homemade equivalents and providing honest, humorous commentary.
How does the YouTube channel theendorsement's approach to fast‑food reviews differ from other food review channels?
theendorsement combines on‑the‑spot tasting with detailed price breakdowns and direct comparisons to homemade versions, emphasizing value for money and flavor authenticity rather than just visual presentation. The host also engages viewers with playful banter and real‑time reactions.
Last updated: August 21, 2026
