2022 BNE Hardee's Biscuit Maker Champion

If the breakfast biscuits baked at the Hardee’s® restaurant at 701 Independence Blvd. taste delicious, that’s because they’re made by a Biscuit Maker Champion with an incredible unmatched record.
Local Hardee’s biscuit maker Tony Robinson was named as the 2022 Best Biscuit Maker of Boddie-Noell Enterprises, the largest Hardee’s franchise operator in the nation. Robinson advanced beyond more than 700 other biscuit makers at 333 Hardee’s restaurants across four states to win the overall award.
Robinson has previously been named overall Biscuit Maker Champion three times (2013, 2014, 2017) and has been a regional winner nine times. Nobody in the 40 years of the company’s competition has come close to winning the championship as many times as Robinson with his new win. He’s been a biscuit maker at Hardee’s for 11 years.
Contestants in Boddie-Noell’s annual Biscuit Maker Challenge represented Hardee’s restaurants across North Carolina, Virginia, South Carolina and Kentucky. In addition to Robinson, the three best biscuit maker regional winners were Geraldine McCaskill of Bamberg, S.C., Shakiem Hermon of Hampton and Argelia Soarez of Roanoke.
Boddie-Noell honored the four regional winners during a banquet at the company’s Rose Hill Conference Center near Nashville, N.C.
Robinson says the key to creating the best Hardee’s Made from Scratch™ biscuit begins with “following the procedures carefully and loving what you do.” His favorite Hardee’s biscuit is the Steak, Egg & Cheese Biscuit.
The competition started in October, and each biscuit maker was evaluated based on the quality of his or her biscuits, knowledge of proper biscuit equipment, cleanliness and care of the biscuit equipment, knowledge and execution of company procedures, grooming and appearance. The competition’s judges included general managers, district managers, regional directors, vice presidents and other executives in the restaurant division of Boddie-Noell at the five levels of competition.
When he isn’t making biscuits, Robinson enjoys working on laptops and flat screen televisions. He also proudly served as a construction mechanic in the United States Navy.
Hardee’s Made from Scratch™ biscuits, which have been served at Boddie-Noell restaurants since 1977, are a vital part of the restaurant’s menu.
In 2022, Hardee’s restaurants owned and operated by Boddie-Noell used more than 6,300,000 pounds of biscuit mix, 448,000 pounds of flour and 4,800,000 pounds of buttermilk to make the golden brown biscuits.