Hardee’s is famous for their ‘from scratch each morning’ biscuits, and we were looking to replicate our fond college memories of eating sausage biscuits while cramming for exams without having to actually do all the work that we imagined might be required of making biscuits from – you know, *scratch*. We discovered that our parchment paper, biscuit mix, some ice cold butter, and water are all that is required to get a very close replica of the real thing. Recipe makes 12 biscuits

5 tbsp butter, frozen, cut into tiny dice (the size of minced garlic is ideal)

2 c Better Batter Gluten Free Pancake and Biscuit Mix, plus 1/2 to 1 c for patting biscuits out.

2-3 c water (this will vary)

Preheat oven to 425 degrees and line a cookie sheet with parchment paper – do not omit the parchment paper. It is very important as it really helps get the texture of the finished biscuits right!!

In a mixing bowl, combine the butter and biscuit mix – you want each of the granules of butter to remain small, so break up any clumps bigger than the size of small peas.

Stir in water – you will need at least 2 cups of water and up to 3 cups of water – the mixture should start liquidy, and will thicken as you stir – after about 30 seconds it will be very fluffy and loose, and very sticky. Stir for 30 seconds – if the mixture is at all dry or dense, add the remaining water, up to the 3 cups. Do not add more than the 3 full cups! The finished mixture should resemble very fluffy drop biscuit dough. If you’ve added too much water, add up to an extra 1/2 c of biscuit mix to thicken the mixture.

Lightly coat a rolling surface with biscuit mix. Turn the biscuits out onto the surface and dust with more biscuit mix. Pat out to 1 inch thick.

Use a 3 inch biscuit cutter to cut biscuits that are 3 inches wide and 1 inch high. Transfer to cookie sheet and place just barely touching on the sheet.

Bake for 10-15 minutes or until biscuits are golden brown. The extra butter will leak out of the biscuits and absorb into the parchment paper, creating a crisp, thin bottom crust. You may brush the biscuits with extra butter, if you prefer, right out of the oven. Allow to cool at least 5 minutes before serving.