When Hardee’s discontinued cinnamon raisin biscuits, I could’ve cried. I even joined a Facebook group whose sole goal was to petition them to bring them back!
They were my absolute favorite, which is why I was so happy to stumble upon this copycat version.
These sweet, sticky, heavenly-tasting biscuits are once again a reality, thanks to this recipe.
Soft, fluffy, and bursting with plump raisins, they’re pretty spot-on. Who needs Hardee’s?! Not me!
Why You’ll Love These Cinnamon Raisin Biscuits
Just Like Hardee’s: These tasty treats are almost exactly like the restaurant’s original cinnamon raisin biscuits. Get ready for a good dose of nostalgia.
Easy to Make: This recipe features straightforward instructions and super-common ingredients. You don’t have to be a pro baker to whip these up.
Deliciously Aromatic: The combo of cinnamon and raisins creates a wonderfully inviting aroma. It’ll fill your kitchen and make the baking process almost as enjoyable as the eating experience.
Ideal for Brunch: Add these to any brunch spread. They’re a sweet, sugary twist on traditional breakfast biscuits.
Ingredients
- Ground Cinnamon: For flavor, warmth, and that intoxicating scent that draws you in.
- Raisins: These chewy little nuggets of sweetness are studded throughout each biscuit.
- All-Purpose Flour: You make these bad boys from scratch. All-purpose flour is their structure-providing base.
- Granulated Sugar: A sprinkle of extra sweetness to balance the rich biscuits.
- Baking Powder & Baking Soda: For double the rising action. Together, they create perfectly fluffy, tender biscuits.
- Salt: To enhance all those yummy flavors.
- Vegetable Shortening: The secret to melt-in-your-mouth, flaky layers.
- Buttermilk: For a tender crumb and that decadent “buttermilk biscuit” taste. You can always make your own buttermilk substitute if you don’t have any.
- Glaze: It’s made with powdered sugar, milk, ground cinnamon, and vegetable oil. These four ingredients combine to create a luscious, cinnamon-kissed finishing touch.
How to Make Cinnamon Raisin Biscuits
These biscuits take a bit of time, but the recipe is simple to follow. Here are the basic steps:
1. Prepare. Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper. Dust a clean surface with flour for rolling the dough later.
2. Mix the dry ingredients. Combine the flour, sugar, leavening agents, cinnamon, and salt in a large bowl.
3. Add the shortening. Use a pastry blender or fork to “cut in” the shortening. Continue mixing until the mixture is crumbly.
4. Add the raisins and buttermilk. Stir the raisins and buttermilk into the dry ingredient mixture. Continue until everything is moistened, adding an extra splash of buttermilk if needed.
5. Roll and cut. Turn the dough out onto a lightly floured surface. Roll it to about 3/4-inch thickness. Then, cut it into biscuits and place them on the baking sheet.
6. Bake. Bake the biscuits in the oven until done. You need 10 to 15 minutes for 3-inch biscuits or 6 to 8 minutes for mini biscuits.
7. Make the glaze. Combine the glaze ingredients in a small bowl and mix well.
8. Glaze the biscuits. Drizzle the glaze over the hot biscuits. (Or dip the tops of the biscuits in the glaze.) Add a second coating if desired, then serve and enjoy!
Tips for the Best Cinnamon Raisin Biscuits
I spent a lot of time working on perfecting these biscuits. As a result, I have tons of tips on what and what not to do.
- The colder, the better. It’s imperative that your buttermilk and shortening be as cold as you can get them without freezing them. Keeping them cold results in remarkably flaky layers.
- Plump the raisins. Soak the raisins in hot water for 10 minutes. Doing so will plump them up and prevent them from becoming too dry while baking. It also just makes the biscuits look and feel nicer.
- Don’t overwork the dough! Roll it gently onto the floured surface. Get it to about 3/4 inch thick, then stop messing with it! Overworking the dough is the number one culprit of dry, dense biscuits.
- Don’t twist the cutter! When cutting the biscuits, press the cutter firmly straight into the dough. Then, lift it straight back up. If you twist it, it can seal the edges of the dough, which will prevent the biscuits from rising properly.
- Be strategic. If you like softer edges, place the biscuits close together. Add more space between them for crispier edges.
- Try variations (if you must). Personally, I think these taste best when they’re exactly like Hardee’s original recipe. But if you like to tweak things, you can play with the recipe a bit. Add chopped nuts or other dried fruits. You can also try a flavored glaze. Or top them with cream cheese, fruit preserves, or cinnamon sugar.
How to Store
If you have leftovers, you have more self-control than me! Here’s how to store them:
To Store: Let the biscuits cool fully. Then, place them in a resealable plastic bag or air-tight container. Keep at room temperature for 2 days or in the fridge for up to a week.
To Freeze: Wrap individual biscuits tightly in plastic wrap. Place them in a freezer-safe bag or container and freeze for up to 3 months.
To Reheat: Reheat chilled biscuits in the oven for 5 to 7 minutes at 350 degrees Fahrenheit. (You may need slightly longer for frozen biscuits.) You can also reheat chilled ones for 10 to 15 seconds in the microwave. Wrap them in a damp paper towel first.
Cinnamon Raisin Biscuits
8
servings20
minutes15
minutes430
kcalCinnamon Raisin Biscuits are pure bliss! With warm cinnamon spice, juicy raisins, and buttery goodness in every bite, they’re the ultimate comfort food. Perfect for any time of day, these biscuits bring back cozy, nostalgic vibes.
Ingredients
- For the Biscuits
3 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup vegetable shortening
2/3 cup raisins
1 cup buttermilk (+ more as needed)
- For the Glaze
2 cups powdered sugar
4 tablespoons milk
2 teaspoons vegetable oil (optional)
1 teaspoon ground cinnamon (optional)
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Cut in vegetable shortening using a pastry blender or a fork until the mixture is crumbly.
- Stir in raisins and buttermilk, stirring until dry ingredients are moistened. If the dough seems too dry, add a splash of buttermilk until it reaches a good consistency.
- Turn the dough out onto a lightly floured surface. Roll the dough to about 3/4-inch thickness.
- Cut dough with a 3-inch biscuit cutter or a mini biscuit cutter. Place the biscuits on the baking sheet. Make sure not to twist the biscuit cutter as you cut them.
- Bake for about 10-15 minutes for 3-inch biscuits or for about 6-8 minutes for mini biscuits. Note: these biscuits will naturally look darker than regular ones due to the cinnamon.
- Combine powdered sugar, milk, vegetable oil (if using), and cinnamon (if using) in a small bowl. Stir until completely mixed.
- Drizzle the glaze over hot biscuits or dip the tops of the biscuits in the glaze. For a thicker coating, go around a second time.
Notes
- Soak raisins in hot water for 10 minutes to plump them up before adding them to the dough.
- Ensure all ingredients, including the butter and milk, are cold. This will help the dough form properly.
- Stir the dough just until combined to maintain the biscuits’ tender texture.
- You can adjust the amount of cinnamon to your taste. For a more intense cinnamon flavor, add cinnamon to the glaze as well.
Hello, Can we use butter instead of vegetable shortening please? Thank You
Hi, Linda! Yes. You can substitute butter at a 1:1 ratio for the shortening. However, the biscuits may come out slightly flatter and less flaky and tender. The fat content in shortening is key for flaky, tender biscuits.
I imagine they’ll still taste pretty darned good, though! Even with the butter. 🙂