Description
This recipe recreates the iconic, buttery, and flaky Hardee’s biscuit, perfect for a special breakfast or a hearty breakfast-for-dinner. It features tender, golden biscuits with a rich, smoky flavor from Gouda and a fresh touch from chives.
Ingredients
Scale
- 2.5 cups all-purpose flour
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 0.75 tsp fine sea salt
- 0.75 cup (1.5 sticks) very cold unsalted butter, cubed
- 1 cup cold buttermilk
- 0.75 cup shredded Smoked Gouda cheese
- 3 tbsp fresh chives, finely chopped
- 0.25 tsp freshly ground black pepper
- 0.25 cup (0.5 stick) melted unsalted butter
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 200 degrees C (400 degrees F). Line a large baking sheet with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until well combined and uniform.
- Cut in Cold Butter: Add the very cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, quickly cut in the butter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Avoid overworking the butter.
- Add Buttermilk: Pour in the cold buttermilk. Stir with a wooden spoon or spatula until the dough just comes together into a shaggy mass. Do not overmix; a few dry spots are acceptable.
- Fold Dough for Layers: Turn the dough out onto a lightly floured surface. Gently pat the dough into a rough 2.5 cm (1 inch) thick rectangle. Fold the dough in half, gently press, rotate 90 degrees, and repeat this folding process 2-3 more times to create flaky layers.
- Roll and Add Fillings: Roll the dough into a 30×20 cm (12×8 inch) rectangle, approximately 0.75-1 cm (1/3 to 1/2 inch) thick. Evenly sprinkle the shredded Smoked Gouda cheese, 3 tablespoons of finely chopped chives, and the black pepper over the entire surface.
- Shape and Cut Biscuits: Starting from one of the longer sides, tightly roll the dough into a log, creating a spiral of cheese and chives. Gently press the seam to seal. Using a sharp, floured knife or a bench scraper, cut the log into 8-10 equal-sized rounds, each about 4 cm (1.5 inches) thick.
- Bake Biscuits: Place the biscuit rounds on the prepared baking sheet, leaving about 2-3 cm (1 inch) of space between each. Bake for 18-22 minutes, or until the biscuits are deeply golden brown on top and bottom and have puffed significantly.
- Brush with Melted Butter and Serve: While the biscuits are still warm from the oven, brush the tops generously with the melted unsalted butter. Serve immediately to enjoy the gooey, melted smoked Gouda.
Notes
To ensure flaky biscuits, always use very cold butter and buttermilk, and avoid overworking the dough. If biscuits aren’t puffing, check your oven temperature and baking powder freshness. Store leftover biscuits in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit (100 g)
- Calories: 350 calories
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 45 mg
Keywords: hardees biscuit, flaky biscuit, cheesy biscuit, breakfast, easy dinner, smoked gouda, chives, homemade