Better than Hardee's Cinnamon Raisin Biscuits
Love Hardee's Cinnamon Raisin Biscuits? Try my Better Than Hardee's Cinnamon Raisin Biscuits for soft, buttery, flaky biscuits full of sweet, plump raisins, cinnamon sugar, and topped with a delicious vanilla glaze.
These homemade cinnamon raisin biscuits are so easy to make with self rising flour and perfect for a simple and yummy weekend breakfast treat!
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MORE RECIPES WITH SELF-RISING FLOUR:
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HOMEMADE HARDEE'S CINNAMON RAISIN BISCUITS
BAKING INSTRUCTIONS:
▪️ Bake in the oven at 400 degrees F for 12-15 minutes or until biscuits are a light golden brown on the tops.
▪️ Remove from oven and place baking dish on a wire cooling rack to cool for 10 minutes before glazing.
INGREDIENTS:
Biscuits
▪️ 2 cups self-rising flour
▪️ 1/2 stick salted butter (frozen for 15 minutes and grated)
▪️ 3/4 cup - 1 cup cold buttermilk (or whole milk)
▪️ 2 tbsp sugar
▪️ 1 1/2 tsp cinnamon
▪️ 1/2 cup raisins (pre-soaked in 1 cup hot water for 15 minutes, drained, and patted dry)
Glaze
▪️ 3/4 cup powdered sugar
▪️ 1-2 tbsp milk* (add 1 at a time)
▪️ 1/2 tsp vanilla extract
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Homemade Cinnamon Raisin Biscuits!!
Here is a wonderful recipe for homemade cinnamon raisin biscuits! These little morsels of deliciousness have the perfect combination of cinnamon, raisins and brown sugar all topped with a sweet vanilla icing. Pure deliciousness!!
What you'll need:
2 cups all-purpose or plain flour
1/2 cup granulated sugar
4 tsp baking powder
1/2 tsp salt
1/4 cup shortening
1/2 cup raisins
3/4 cup buttermilk (or 3/4 cup milk with 2 1/4 tsp white vinegar)
3 Tbsp brown sugar
1 tsp cinnamon
In a small bowl, combine brown sugar and cinnamon and set aside. In a large bowl, combine flour, white sugar, baking powder and salt. Cut in shortening until mixture resembles fine crumbs. Stir in raisins to coat and then mix in buttermilk. Mix just until dry ingredients are wet. Do not over mix.
Pat out on a lightly floured surface to about 1/2 thick. Sprinkle brown sugar and cinnamon mix over half of the dough. Fold the other half of the dough over top and again pat out to 1/2 thick. Fold dough in half again and pat out to 1 thick. Cut out biscuits using a biscuit cutter and place 2-3 apart on a cookie sheet lined with a silicone baking mat or parchment paper to prevent over browning on the bottoms. Bake in a preheated 400*F oven for 12-14 minutes or until golden brown.
For the icing:
1 cup powdered sugar
1/4 tsp vanilla extract
1.5 Tbsp milk
Combine well in a small bowl.
Drizzle over still warm biscuits. Serve and enjoy! Makes 12 biscuits. Enjoy!
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Cinnamon Raisin Biscuits For Two (Stove Top)
No oven needed. Stove Top Cinnamon Raisin Biscuits for Two. Easier than cinnamon rolls.
Ingredients:
1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1-2 Tablespoons butter (grated)
½ cup buttermilk or milk
¼ cup raisins
2 Tablespoons sugar
1 teaspoon Cinnamon
Glaze:
½ - ¾ cup powdered sugar
1 teaspoon vanilla extract
1 Tablespoon milk or buttermilk
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Cinnamon Raisin Biscuit For One
Cinnamon Raisin Biscuit For One in a Dash Mini Pie Maker (Additional Dash Recipes listed below)
Ingredients:
1/3 cup SELF-RISING FLOUR (for AP flour mix in 1/2 teaspoon baking powder)
Dash of Cinnamon Powder
10-25 raisins
1 tablespoon grated butter
Scant 1/3 cup milk
Cook 13 minutes in Pie Maker
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Cinnamon Raisin Biscuits - Easier Than Making Cinnamon Rolls!
These cinnamon raisin biscuits are flaky, and fluffy and easy to make yourself. I layered cinnamon and sugar into the dough, stirred in vanilla-soaked raisins, sprinkled on more cinnamon sugar before baking, and finished with a sweet cinnamon icing. These are ready to be baked in 30 minutes or less!
Recipe here:
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For the biscuits
1/2 cup (85 g) raisins
1 teaspoon vanilla extract
3 cups (360 g) all purpose flour
5 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ cup (1 stick, 113 g) unsalted butter cold, cut into tablespoons
1 ¼ cups (300 mL) cold buttermilk
For the swirl/topping
2 Tablespoons granulated white sugar
1 teaspoon cinnamon
For the icing
1 1/2 cups (170 g) confectioners sugar (powdered/icing)
2-3 Tablespoons milk
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
Instructions
1. In a small bowl, stir together vanilla and raisins. Let soak until ready to use.
2. Preheat your oven to 450of. Line a cookie sheet with parchment paper or silicone baking mat. Or use a round cake pan (lightly grease). You can also bake in a cast iron pan.
3. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
4. Using your fingertips, two knives, or a pastry blender, cut the butter into the dry ingredients until the butter are pea-sized. You should still see visible solid pieces of butter.
5. Stir in the soaked raisins and any leftover vanilla extract.
6. Pour in your cold buttermilk and stir to combine. It will form a shaggy, sticky dough.
7. In a small bowl mix together the cinnamon and sugar. Reserve some for sprinkling on top. Set aside.
8. Empty the bowl onto a lightly floured surface. Pat or roll the dough into a 1/2-inch thick and sprinkle on some cinnamon sugar. Then fold the dough in half. Repeat this process 3 more times to create layers.
9. Pat the dough out into a 3/4 inch to 1-inch thick circle (I like thick biscuits so I make the dough about 1-inch thick). Using a biscuit cutter (or the rim of a large drinking glass) press straight down into the dough. You can also use a sharp knife or pizza cutter and just cut the biscuits out into squares. Do not twist the cutter, which can cause your biscuits to come out lopsided. Place biscuits on prepared baking sheet or in baking pan. Place the biscuits next to each other on the cookie sheet so they touch.
10. Lightly brush on the leftover buttermilk that is in your measuring cup and brush the tops of the biscuits. I then sprinkle on the remaining cinnamon sugar.
11. Bake for about 15 minutes until golden brown. Remove from the oven and allow to cool on pan for about 5 minutes. Remove biscuits to continue to cool on a cooling rack.
12. In a small bowl, combine the powdered sugar, milk, vanilla, and cinnamon. Adjust consistency if needed. Drizzle on biscuits once cool.
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Cinnamon Raisin Biscuits
Here's how I made cinnamon raisin biscuits. If you want them to taste like Hardee's biscuits then I recommend using White Lily flour, it's made of soft winter wheat and makes for a light, tender biscuit. If you don't have that flour, it would probably work well with cake flour.
Cinnamon Raisin Biscuits
Dough:
2 cups White Lily all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1/3 cup sugar
1/2 tsp. cinnamon
4 tbsp. shortening
3/4 cup buttermilk
Filling:
1/2 cup brown sugar
1 1/2 tsp. cinnamon
2 tbsp. vanilla instant pudding mix
1 or 2 tsp. water
Frosting:
1 cup confectioners sugar
1/2 tsp. vanilla
1 or 2 tbsp. milk
Mix together the filling and set aside. For the dough, in a large bowl add the flour, baking powder, salt, sugar and cinnamon. Mix together thoroughly. Add the shortening and cut in until the mixture resembles coarse cornmeal. Add the raisins and buttermilk and mix until it forms a workable dough. You may need to add more flour or more buttermilk to get it to work out right. Turn the dough onto a floured surface, knead a few times until it is pulled together well, roll out the dough about 1/4 thick. Place the biscuits on a pan, add a gob of filling and top with another biscuit. Bake at 425 for 12-15 minutes. Remove from oven and place on a wire rack to cool. While they are still warm ice with the frosting mix. To make the frosting just mix all ingredients together until it's frosting. Enjoy!