<\/div>\r\n\r\nSince Wilber Hardee opened his first restaurant in Greenville, NC, in 1960, Hardee\u2019s has grown to more than 1,800 locations across the U.S., serving guests with innovative-yet-familiar flavors, from Made From Scratch™ Biscuits and Hand-Breaded chicken tenders to hand-scooped milkshakes.\r\n\r\n
\r\n\r\nThe first Hardee\u2019s one-of-a-kind menu featured 15-cent hamburgers, 10-cent fries and 20-cent milkshakes. As the number of outposts grew, the brand introduced one of its most popular menu items, Hardee\u2019s Made From Scratch Biscuits. To this day, they continue to be a guest favorite, be it the hand-breaded chicken biscuit, the sausage and egg biscuit or biscuits \u2018n\u2019 gravy. As for the beloved cinnamon raisin biscuit, it\u2019s routinely petitioned for a comeback by fans and on social media.\r\n\r\nNaturally, Hardee\u2019s biscuits are more than a vessel for other ingredients. Their history and tradition run deep.\r\n\r\nEvery morning, the brand's trained biscuit makers come in before anyone else to make them by hand with real buttermilk at each Hardee\u2019s location. Rolled, cut by hand and baked every 15 minutes for warm, crumbly freshness, every single one is made with the utmost care. To celebrate biscuit makers\u2019 efforts, Hardee\u2019s hosts an annual biscuit-making competition, with the chance to win $10,000 and the title of Biscuit Baker Challenge Champion.\r\n\r\n
\r\n\r\nThe chain continues to innovate on the classic, introducing seasonal and limited time specials \u2014 for example, heart-shaped ones for Valentine\u2019s Day and the epic Primal Biscuit in partnership with Jurassic World Dominion this past Summer, a warm biscuit filled with a fried egg; sliced, slow-cooked prime rib; smoked cheddar; and tangy barbecue sauce. They follow trends, too, so don\u2019t be surprised to see them accented by the likes of hot honey or some of your other favorite foodie trends.\r\n\r\nA first for the quick-service restaurant industry, Hardee\u2019s also worked with Nashville-based Southern Grist Brewing Co. earlier this year to turn its biscuits into a golden liquid form with a Strawberry Biscuit Ale. Infused with 200 pounds of biscuits and hints of strawberry jam and buttermilk, it was a chance for the Hardee\u2019s staple to be enjoyed in unique fashion all day \u2014 and night. The Strawberry Biscuit Ale was so popular, in fact, that two batches sold out and it remained the brewery\u2019s most popular launch since before the COVID-19 pandemic.\r\n\r\n
\r\n\r\nMind you, the innovations didn\u2019t \u2014 and won\u2019t \u2014 stop there. Now through February 7, 2023, you can score two not-to-be-missed creations on the Hardee\u2019s menu: The chock-full
Super Bacon Biscuit<\/a>, jammed with two layers of bacon slices, two slices of American cheese and a fried egg. Get yours before they\u2019re gone and start the day off right!","protected":false},"excerpt":{"rendered":"Southern-style biscuits have come a long way since they were first developed from hardtack, a mixture of flour and water. But that\u2019s not to say the humble Southern biscuit got overly complex \u2014 lard, baking powder and a whole heap of love helped bring them to life. Needless to say, their tradition \u2014 and the traditions that inspired them \u2014 run deep.<\/p>\n","protected":false},"author":7125,"featured_media":1833228,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"article-native-ads.php","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[303728,303719,303738],"categories-v2":[308364,308324,308366],"coauthors":[93163],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":true,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":true,"sponsor_byline_text":"","sponsor_byline_logo":false,"sponsor_contributors":false,"sponsor_paid_post_notice":"","sponsor_disclaimer":"","sponsor_hero_section_hero_image":false,"sponsor_hero_section_icon_logo":false,"sponsor_hero_section_small_text":"","sponsor_hero_section_large_text":"","sponsor_large_bottom_cta_hero_image":false,"sponsor_large_bottom_cta_icon_logo":false,"sponsor_large_bottom_cta_small_text":"","sponsor_large_bottom_cta_large_text":"","sponsor_large_bottom_cta_cta":"","sponsor_large_bottom_cta_cta_url":"","sponsor_social_share_icons":"","long_pin":""},"yoast_head":"\n
Built on Decades of Expertise, Hardee\u2019s\u00ae Takes Biscuits to the Next Level<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/hardees-biscuit-upgrade\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Built on Decades of Expertise, Hardee\u2019s\u00ae Takes Biscuits to the Next Level","description":"Southern-style biscuits have come a long way since they were first developed from hardtack, a mixture of flour and water.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/article\/hardees-biscuit-upgrade\/","og_locale":"en_US","og_type":"article","og_title":"Built on Decades of Expertise, Hardee\u2019s\u00ae Takes Biscuits to the Next Level","og_description":"Southern-style biscuits have come a long way 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on Decades of Expertise, Hardee\u2019s\u00ae Takes Biscuits to the Next Level","_yoast_wpseo_metadesc":"Southern-style biscuits have come a long way since they were first developed from hardtack, a mixture of flour and water.","_yoast_wpseo_focuskw":"","dek":["<span class=\"NormalTextRun SCXW176396216 BCX0\">Southern-style biscuits have come a long way since they were first developed from hardtack, a mixture of flour and water. But <\/span><span class=\"NormalTextRun SCXW176396216 BCX0\">that\u2019s<\/span><span class=\"NormalTextRun SCXW176396216 BCX0\"> not to say the humble Southern biscuit got overly complex \u2014 lard, baking powder and a whole heap of love helped bring them to life. <\/span><span class=\"NormalTextRun AdvancedProofingIssueV2Themed SCXW176396216 BCX0\">Needless to say, their<\/span><span class=\"NormalTextRun SCXW176396216 BCX0\"> tradition \u2014 and the traditions that inspired them \u2014 run deep.<\/span>"],"_links":{"self":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts\/1833180"}],"collection":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/users\/7125"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/comments?post=1833180"}],"version-history":[{"count":5,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts\/1833180\/revisions"}],"predecessor-version":[{"id":1834933,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts\/1833180\/revisions\/1834933"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media\/1833228"}],"wp:attachment":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media?parent=1833180"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/tags?post=1833180"},{"taxonomy":"categories-v2","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/categories-v2?post=1833180"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/coauthors?post=1833180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Supersausagebiscuit+extended](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/12\/SuperSausageBiscuitExtended-Breakfast_MorningPeople_EndCard_Generic.jpg?fit=700,394\")
\r\n\r\nThe humble biscuit has meant different things at different times in history.\r\n\r\nIn most countries, biscuits are a confection \u2014 sweet, hard, unleavened and often enjoyed with coffee or tea. However, biscuits can also be savory and cracker-like, making an appearance in pre-dinner bread baskets.\r\n\r\nOf course, the soft, baking powder-leavened quick bread that\u2019s omnipresent in the southern U.S. has become its own beloved staple. Dry outside with a soft, crumbly interior, their predecessors \u2014 scones \u2014 first arrived in the States via the British Isles around the 16th century. The difference? They included sugar and eggs.\r\n\r\nCooks in Southern kitchens built on and reshaped that tradition, eventually crafting fluffy, light numbers that became the focal point of the ethereal breakfasts and fried chicken dinners we know, love and crave today.\r\n\r\n![\"Hardees](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/12\/hardees-biscuits-copy.jpg?fit=700,875\")
\r\n\r\nWith all this biscuit talk, you may find yourself in need of a quick fix. Sure, you could head to James Beard Award\u2013winning chef Robert Stehling's Hominy Grill in Charleston, Loveless Caf\u00e9 in Nashville or Portland\u2019s Pine Street Biscuits. What you may not have known is Hardee\u2019s has a long, proud tradition of making biscuits with an equal dose of love \u2014 and expertise \u2014 right in your backyard.\r\n\r\n![\"Tray](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/12\/tray-of-biscuits1.jpg?fit=700,700\")
\r\n\r\nThe first Hardee\u2019s one-of-a-kind menu featured 15-cent hamburgers, 10-cent fries and 20-cent milkshakes. As the number of outposts grew, the brand introduced one of its most popular menu items, Hardee\u2019s Made From Scratch Biscuits. To this day, they continue to be a guest favorite, be it the hand-breaded chicken biscuit, the sausage and egg biscuit or biscuits \u2018n\u2019 gravy. As for the beloved cinnamon raisin biscuit, it\u2019s routinely petitioned for a comeback by fans and on social media.\r\n\r\nNaturally, Hardee\u2019s biscuits are more than a vessel for other ingredients. Their history and tradition run deep.\r\n\r\nEvery morning, the brand's trained biscuit makers come in before anyone else to make them by hand with real buttermilk at each Hardee\u2019s location. Rolled, cut by hand and baked every 15 minutes for warm, crumbly freshness, every single one is made with the utmost care. To celebrate biscuit makers\u2019 efforts, Hardee\u2019s hosts an annual biscuit-making competition, with the chance to win $10,000 and the title of Biscuit Baker Challenge Champion.\r\n\r\n![\"Biscuit](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/12\/Biscuit_final_RGB.png?fit=700,394\")
\r\n\r\nThe chain continues to innovate on the classic, introducing seasonal and limited time specials \u2014 for example, heart-shaped ones for Valentine\u2019s Day and the epic Primal Biscuit in partnership with Jurassic World Dominion this past Summer, a warm biscuit filled with a fried egg; sliced, slow-cooked prime rib; smoked cheddar; and tangy barbecue sauce. They follow trends, too, so don\u2019t be surprised to see them accented by the likes of hot honey or some of your other favorite foodie trends.\r\n\r\nA first for the quick-service restaurant industry, Hardee\u2019s also worked with Nashville-based Southern Grist Brewing Co. earlier this year to turn its biscuits into a golden liquid form with a Strawberry Biscuit Ale. Infused with 200 pounds of biscuits and hints of strawberry jam and buttermilk, it was a chance for the Hardee\u2019s staple to be enjoyed in unique fashion all day \u2014 and night. The Strawberry Biscuit Ale was so popular, in fact, that two batches sold out and it remained the brewery\u2019s most popular launch since before the COVID-19 pandemic.\r\n\r\n![\"](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/12\/PAR9151.jpg?fit=700,467\")
\r\n\r\nMind you, the innovations didn\u2019t \u2014 and won\u2019t \u2014 stop there. Now through February 7, 2023, you can score two not-to-be-missed creations on the Hardee\u2019s menu: The chock-full Super Sausage Biscuit<\/a>, featuring two sausage patties, two slices of American cheese and a fried egg and the Super Bacon Biscuit<\/a>, jammed with two layers of bacon slices, two slices of American cheese and a fried egg. Get yours before they\u2019re gone and start the day off right!","protected":false},"excerpt":{"rendered":"