The Best Copycat Hardee’s Monster Biscuit Recipe (Bacon, Sausage, Ham, Egg & Double Cheese)

Crispy bacon, sausage, ham, a folded egg, and double American cheese stacked on a soft buttermilk biscuit. This homemade version of the Hardee’s Monster Biscuit Recipe comes together in about 30 minutes and tastes even better than the original.

here’s the regular sausage biscuit, and then there’s the Monster Biscuit. If you’ve ever ordered one at Hardee’s, you already know — this isn’t a polite breakfast. It’s a fluffy made-from-scratch buttermilk biscuit loaded with crispy bacon, a sausage patty, thinly sliced ham, an egg, and two slices of American cheese. Three meats. Double cheese. One biscuit. It is, by any honest definition, lunch dressed up as breakfast.

The good news: you can make a better version at home in about 30 minutes, for a fraction of the price, with crispier bacon and fluffier biscuits than the drive-thru gives you. This copycat has been tested to match the official Hardee’s stack — same ingredients, same order, same proportions.

What’s Actually in a Hardee’s Monster Biscuit

Straight from Hardee’s official menu, here’s exactly what’s on the sandwich:

• 1 Made From Scratch Buttermilk Biscuit
• 1 sausage patty
• 2 strips crispy bacon
• 1 slice of thinly sliced ham
• 1 egg (folded, not fried, at most locations)
• 2 slices of American cheese

The double American cheese is what makes it a “Monster” — most fast-food biscuits use one slice. Hardee’s stacks two, which is why the cheese pull is so dramatic.

This copycat hits all six elements in the right proportions, with one improvement: the homemade biscuit is taller and fluffier than what you’ll get at the drive-thru.

Why Copycat Recipes for the Monster Biscuit Usually Fall Flat

Most “Hardee’s Monster Biscuit copycat” recipes online actually skip the biscuit entirely and tell you to use store-bought Pillsbury Grands. That works in a pinch, but it misses the whole point — the biscuit is the foundation of the sandwich, and Hardee’s is one of the only fast-food chains still making them from scratch every morning.

This recipe gives you both options:

• The from-scratch biscuit (worth the extra 15 minutes — see below)
• The fast version with refrigerated biscuits if you’re in a rush

Either way, the assembly is what makes this taste like the Hardee’s version.

Ingredients Needed

• Biscuits: all-purpose flour forms base for fluffy biscuits.
• Baking powder: helps biscuits rise tall and soft.
• Sugar: adds slight sweetness and balances flavors.
• Salt: enhances overall biscuit dough flavor
• Cold butter: creates flaky layers in biscuits.
• Cold buttermilk: adds moisture and tangy flavor
• Sausage patties: savory breakfast meat for hearty sandwich
• Bacon strips: crispy smoky layer for extra flavor
• Thin ham: adds salty deli-style breakfast taste
• Large eggs: folded or fried for protein filling
• American cheese: melts smoothly for creamy richness
• Butter: used to cook eggs and add flavor
• Salt and pepper: season eggs for balanced taste

Equipment

• Baking sheet
• Mixing bowl
• 3-inch biscuit cutter
• Air fryer (for bacon — optional but recommended)
• Small nonstick skillet for the eggs
• Pastry brush

Instructions

Step 1: Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, whisk flour, baking powder, sugar, and salt. Add cold cubed butter and cut it in with a pastry cutter (or two forks) until the mixture looks like coarse crumbs with some pea-sized butter pieces still visible. Visible butter chunks are good — that’s what creates flaky layers. Pour in the cold buttermilk and stir gently with a fork just until a shaggy dough comes together.

Don’t overmix. Turn the dough out onto a lightly floured surface. Pat it into a 1-inch-thick rectangle. Fold it over itself in thirds (like a letter), then pat back to 1 inch thick. Repeat the fold-and-pat one more time. This creates the flaky layers. Cut into 4 biscuits using a 3-inch round biscuit cutter (or a square cutter if you want them Hardee’s-shape). Press straight down — don’t twist — twisting seals the edges and prevents rise.

Place the biscuits on the parchment-lined sheet so they’re touching (this helps them rise tall). Brush the tops with the extra tablespoon of buttermilk. Bake for 14–16 minutes, until tall and deep golden brown.

Step 2: Air fryer method (recommended): Lay bacon strips in a single layer in the basket. Cook at 380°F for 8–10 minutes, until crisp. The air fryer renders the fat better than a skillet and gives you the crispness Hardee’s bacon has. Skillet method: Cook over medium heat, turning occasionally, 7–9 minutes total. Drain on a wire rack (not paper towels — paper towels make bacon soggy from trapped steam).

Step 3: In a skillet over medium heat, cook the sausage patties 3 minutes per side, until deep brown and cooked through (160°F internal). Transfer to a plate and keep warm.

Step 4: In the same skillet, warm the ham slices for about 30 seconds per side, just to heat through. Don’t overcook — the slices are thin and will dry out fast.

Step 5: Hardee’s currently serves the eggs folded rather than fried, so this matches the actual sandwich. Whisk each egg individually in a small bowl with a tiny pinch of salt and pepper. Heat a small nonstick skillet over medium-low. Add ½ teaspoon butter. Pour in one egg, swirl the pan to coat, and let it set into a thin omelet (about 30 seconds). As soon as the top is just set, fold the egg into thirds — like a letter — into a square the size of your biscuit. Slide onto a plate. Repeat for each egg. This folded-egg shape is the visual signature of fast-food breakfast biscuits — and it makes the sandwich easier to eat.

Step 6: Assemble the Monster Biscuit

The order matters. Build each sandwich from the bottom up like this:

• Bottom biscuit half (split the warm biscuit in half horizontally)
• Sausage patty
• 2 strips of bacon
• 1 slice of American cheese (this slice melts against the hot sausage)
• Folded egg
• Slice of ham
• Second slice of American cheese (this slice melts against the hot ham — that’s why both cheeses melt properly)
• Top biscuit half

The double-cheese trick: putting one slice between the meat layers and one slice on top of the ham means both slices melt, instead of just one melting and one staying cold.

Step 7: Wrap each sandwich in parchment paper or foil and let it rest for 30 seconds. This is what fast food does — the residual heat finishes melting the cheese and lets all the layers meld together. Unwrap, eat immediately. Standing up, over a paper towel, is traditional.

Pro Tips for the Best Monster Biscuit

• Cold ingredients = tall biscuits. Cold butter, cold buttermilk. If your kitchen is warm, chill the cubed butter for 15 minutes before mixing.
• Don’t overmix the dough. Stir just until combined. Visible butter chunks are good — they create flaky layers.
• Press the cutter straight down. Twisting seals the biscuit edges and prevents rise.
• Place biscuits touching. Side-by-side biscuits help each other rise straight up.
• Cook the bacon in the air fryer if you have one. It’s crispier than skillet bacon and renders fat more cleanly.
• Wrap and rest 30 seconds before serving. This tiny step is what makes the sandwich taste like fast food (in the best way) — the cheese fully melts and everything compresses together.
• Double the cheese. This is a Monster Biscuit, not a regular biscuit. Two slices is the whole point.

Make-Ahead and Freezer Instructions

This recipe is built for meal prep — assembled Monster Biscuits freeze beautifully and reheat in 5 minutes.

Refrigerator (cooked components): Bake biscuits, cook bacon and sausage, fold eggs. Store all components separately in the fridge up to 3 days. Assemble fresh in the morning; warm everything in the air fryer at 350°F for 2 minutes before stacking.

Freezer (assembled sandwiches): Build the full sandwich. Wrap each in foil, then in a freezer bag. Freeze up to 1 month. To reheat: Unwrap the foil, microwave 90 seconds wrapped in a damp paper towel, then crisp the outside in a 350°F air fryer for 2 minutes.

Biscuits ahead: Form unbaked biscuits and freeze on a tray. Once solid, transfer to a freezer bag. Bake from frozen at 425°F for 18–20 minutes — no thawing needed.

Variations

• Mega Monster: Add a second sausage patty.
• Monster with peppers: Add diced sautéed peppers and onions to the egg.
• Spicy Monster: Use spicy sausage and pepper jack cheese.
• Sweet & savory: Drizzle a tiny bit of maple syrup inside the biscuit (sounds weird, tastes incredible).
• Mini Monster sliders: Use 2-inch biscuit cutter; serve as a brunch appetizer with mini portions of each meat.
• Cinnamon raisin Monster: Use Hardee’s Cinnamon ‘N’ Raisin biscuit copycat as the base — sweet biscuit + savory fillings is a real sleeper combo.

What to Serve With Monster Biscuits

• Hardee’s-style hash rounds (copycat available — see related recipes)
• Fresh fruit to balance the richness
• Hot coffee with cream
• Orange juice
• Hot sauce on the side (Frank’s or Texas Pete)

Frequently Asked Questions

What’s on a Hardee’s Monster Biscuit? The official Hardee’s Monster Biscuit has a Made From Scratch buttermilk biscuit, crispy bacon (2 strips), a sausage patty, thinly sliced ham, an egg (currently folded rather than fried), and two slices of American cheese.

How big is a Hardee’s Monster Biscuit? It’s one of the largest fast-food breakfast sandwiches available — about 740 calories at the original size. Three meats, two cheeses, and an egg on a 3-inch biscuit makes for a sandwich you eat with both hands.

Can I make this with Pillsbury biscuits to save time? Yes. Pillsbury Grands Buttermilk Biscuits work well as a shortcut. Bake according to package directions and assemble as written. The from-scratch version is taller and fluffier, but the canned version is solid in a pinch.

Why are my biscuits flat? Three usual causes: butter or buttermilk that wasn’t cold enough, overmixing the dough, or twisting the biscuit cutter (always press straight down).

Can I use a different cheese? American cheese is what makes it taste like the Hardee’s version — it melts more smoothly than other cheeses. Cheddar, pepper jack, or provolone work but change the flavor noticeably.

Is the egg fried or folded at Hardee’s? Currently folded at most locations due to the ongoing national egg shortage. Folded eggs are also easier to eat in a sandwich, which is why many copycats use that style by default.

Can I freeze assembled Monster Biscuits? Yes — wrap individually in foil, then in a freezer bag, up to 1 month. Reheat by microwaving 90 seconds, then crisping in the air fryer for 2 minutes at 350°F.

Is there a healthier version? You can use turkey bacon, turkey sausage, low-fat cheese, and egg whites — but you’ll lose a lot of what makes a Monster Biscuit a Monster Biscuit. A “lighter” version is essentially a different sandwich.

How many calories are in a Monster Biscuit? The official Hardee’s version is about 740 calories. The homemade copycat is similar — around 680–740 depending on your bacon and biscuit size.

Can I make this gluten-free? Use a gluten-free biscuit recipe or pre-made GF biscuits. The rest of the recipe is naturally gluten-free, but check that your sausage and ham don’t have wheat-based fillers.

What’s the difference between a Monster Biscuit and a Big Country Breakfast? The Monster Biscuit is one stacked sandwich. The Big Country Breakfast is a plated breakfast with biscuit, sausage, eggs, and gravy on the side — same ingredients, different format.

More Copycat Hardee Recipes

Air Fryer Hardee’s Big Hot Ham N’ Cheese

Hardee’s Apple Turnovers Recipe

Hardee Chocolate Chip Cookie Recipe

Better Than Hardee’s Cinnamon Raisin Biscuits Recipe

Hardees Biscuit Recipe

Copycat Hardee’s Mushroom Swiss Burger Recipe

Hardee’s Gravy Recipe

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