Vegan Sausage Biscuits (Hardee’s Copycat)
by Greg Bellefontaine
on Nov 10, 2022 (updated Dec 30, 2025)
If you’re craving a plant-based version of Hardee’s classic sausage biscuit, I’m about to blow your mind and have your cravings covered. A flaky, buttery (but totally vegan) biscuit, a savory sausage patty, and a sweet honey mustard sauce come together for the ultimate breakfast sandwich.
These sandwiches are easy to make, deeply satisfying, and perfect for slow mornings or meal-prepped weekdays. By the way, it pairs perfectly with this copycat version of Starbucks’ iced brown sugar oat milk shaken espresso – but you didn’t hear that from me!
It’s been years since I last had the real thing, but it hasn’t stopped me from chasing that nostalgic flavour. My wife, Liv, first came up with the foundation for this biscuit recipe for her first cookbook, and I’ve been obsessed with them ever since. Some of the more popular variations include buttermilk and cheddar or my personal favourite chocolate chip cream cheese! I’ve tweaked and tested along the way, fine-tuning the texture of this version until it was just right. Soft, tender, and sturdy enough to cradle a hearty sausage patty is what we’re looking for and I think it’s finally time I share the recipe.
And while the biscuit is the real star, the honey mustard sauce deserves some love too. It’s nothing fancy—just vegan mayo, mustard, and maple syrup but somehow, it ties everything together with the perfect balance of tangy, creamy, and sweet. Stack it all up, take a bite, and trust me, you won’t miss the drive-thru. I’ve always been a firm believer that sometimes simplicity is best and this sauce is no exception.
Tips & Tricks
A pastry cutter or fork helps incorporate cold butter for perfect flaky layers. Use floured parchment paper or a silicone mat when baking to prevent sticking.
Why is this Hardee’s classic so popular?
Since 1960, Hardee’s has been serving bold, Southern-inspired comfort food, with their signature sausage biscuit being a fan favorite. Known for large, satisfying portions and fresh, buttery biscuits, Hardee’s has earned a loyal following beyond the South for their hearty, flavourful breakfast options.
This recipe captures all that indulgence at home, with a soft, golden vegan biscuit, plant-based sausage, and tangy honey mustard sauce. It’s the same comforting flavours you love from Hardee’s -just made from scratch and completely dairy-free.
Troubleshooting fluffy biscuits: how to get that perfect rise
If your biscuits aren’t turning out light and fluffy, there could be a few things at play. When I said I’ve tested these before, I wasn’t kidding. I’ve had every combination of failure so to help you avoid the mistakes I’ve made, study the following tips!
- Make sure to use chilled butter; this helps it stay solid while mixing and creates those flaky layers that results in a soft, airy texture when baked.
- Be sure to check the expiration date on your baking powder (it’s gotta be fresh to work!) and use the right amount to give the dough a good rise in the oven.
- Finally, resist the urge to over knead the dough! A gentle hand will help keep it light and tender.
Perfect for meal prep
With 8 biscuits in this recipe, these vegan sausage biscuits are ideal for meal prepping. They store well in the fridge and reheat easily, so you can enjoy a quick, comforting breakfast all week long. Assemble in advance or keep the components separate for fresh sandwiches every day! Warning: If you’re anything like me, 8 biscuits for the week might not be enough (whether thats good or bad I’ll let you decide), but if you agree – try doubling the recipe.
When it comes to meal prepping, a few tips can help make the process smoother: invest in good airtight containers to keep everything fresh, and try prepping your meals in batches to save time. For sandwiches like this, storing the biscuit, sausage, and sauce separately will prevent any sogginess from occurring. Also, biscuits freeze really well – just wrap them tightly and reheat when you’re ready for a quick meal. It’s all about planning ahead to save time without sacrificing flavor!
I’m a copycat connoisseur!
If you like copycat vegan junk food and fast-food recipes, try my copycat crazy bread (trust me, I used to work at Little Caesars as a teenager and this version is even better). If you’re feeling thirsty, this refreshing copycat sonic ocean water for the ultimate summer hydration!
Enjoy! If you make this recipe or just love the look of it and think someone else should try it, feel free to share it on Facebook or Instagram, don’t forget to tag me @gregsvegangourmet! It would also make my day if you left a comment below with a recipe rating! Thank you for browsing! 😊
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How To Make Copycat Hardee’s Biscuits (Vegan, Dairy-Free)
- Prep Time: 20
- Cook Time: 12
- Total Time: 35
- Yield: 8-10
Description
These Copycat Hardee’s Biscuits are made with all vegan ingredients and baked to perfection for an even better version of the iconic biscuits you already know and love! Flaky crumbs, chewy inside and a perfectly crisp exterior paired with your favourite vegan sausage patty.
Ingredients
For the Biscuits
- 1 cup unsweetened original nondairy milk
- 1 tsp white vinegar
- 2–1/2 cups all-purpose flour, plus extra for dusting
- 1 tbsp baking powder
- 1 tbsp sugar
- 1 tsp salt
- 1/2 cup cold vegan butter (1 stick)
- (Optional) Vegan Breakfast sausage patties
For the sauce (Optional)
- 3 tbsp vegan mayo
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
Instructions
- Preheat oven to 425 F.
- Mix together the nondairy milk and vinegar and set aside.
- In a large mixing bowl or a food processor, add the flour, baking powder, sugar and salt and mix until combined.
- If using a food processor: Add butter and pulse until incorporated into a crumbly, dry mixture.
If using a knife or grater: Cut butter into very small pieces. Mix with the flour by hand or with a pastry blender until incorporated into a crumbly, dry mixture. - Add the buttermilk, reserving about 1 tbsp of it to brush the tops. Stir with a wooden spoon until just combined.
- Lightly dust a clean surface with flour and turn the dough out onto the surface, using your hands to form a rectangle. Cut the rectangle into 4 sections, then stack them on top of each other and press down to squish them together (this is how you get nice flaky layers!)
- Use hands to form a rectangle about 1-inch thick, then cup out biscuit shapes with a cookie cutter or glass.
- Place on a baking sheet and brush the tops with the reserved buttermilk. Bake 12 minutes, until golden brown on top.
- Remove from oven and let cool slightly before serving. Store in an airtight container at room temperature for up to 2 days, or in the fridge up to 4 days.
Notes
If making the Hardee’s sausage breakfast sandwich, cook your favourite vegan breakfast sausage patties according to box instructions.
