"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hardee's Biscuits Recipe

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This recipe for Hardee's Biscuits, by , is from The Willie Ruth Forrester and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Willie Ruth
Added: Monday, January 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 c. all-purpose flour
2 c. buttermilk
1 c. mazola
1 tsp. soda
1 heaping tsp. salt
1/4 c. warm water
3 tsp. sugar
1 pkg. dry yeast

Directions:
Directions:
Combine flour, buttermilk, oil, soda and salt in large bowl with a tight-fitting cover. Mix thoroughly-
Combine water, sugar and yeast; add to flour mixture and mix thoroughly again. Cover and let stand overnight. To make biscuits, pinch off enough dough needed and knead on a lightly floured board. Roll out to desired thickness and cut with biscuit cutter. Bake on lightly greased baking pan at 450 until golden brown.

Number Of Servings:
Number Of Servings:
3 dozen biscuits
Personal Notes:
Personal Notes:
This dough will keep for about 25 days in the refrigerator.

 

 

 

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