HARDEE'S Cinnamon N Raisin Biscuit REVIEW
HARDEE'S Cinnamon N Raisin Biscuit REVIEW HARDEE'S Cinnamon N Raisin Biscuit REVIEW HARDEE'S Cinnamon N Raisin Biscuit REVIEW HARDEE'S Cinnamon N Raisin Biscuit REVIEW HARDEE'S Cinnamon N Raisin Biscuit REVIEW HARDEE'S Cinnamon N Raisin Biscuit REVIEW HARDEE'S Cinnamon N Raisin Biscuit REVIEW
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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Make Your Own Hardee's Cinnamon Biscuit
Highly recommend reading the whole recipe before attempting! You can use other flours like AP or White Lily (near cake flour) just know that you will need to adjust the amount of flour.
The below recipe I used White Lily's Self Rising flour which requires more flour during the kneading step. If you use a brand like Gold Medal, you will likely need less due to the higher protein content.
Anyway, don't stress about making these! They are fun and only meant to bring you some nostalgia for what used to be the best dessert biscuit in Fast Food!
Materials:
For the biscuits
2 cups Self Rising Flour
1 tsp salt
1/4 cup sugar
1 stick butter, cold and grated
1/4 cup Raisins, either homemade or store bought
1 cup buttermilk, I used 'low fat'
For the inside
2 tbsp sugar
2 tbsp cinnamon
For the icing
4 tbsp powdered sugar
enough milk to reach desired consistency
Method
Biscuits. Combine the dry ingredients together, along with the sugar and mix until homogenous. Add the raisins. Grate in the cold butter and use either your hands or a fork to mix until you can squeeze the dough in your hands and it clumps (see video). Add the buttermilk and use a fork to mix until fully incorporated. Dump onto floured surface. Avoid sticking at all cost by adding flour. Don't go flour crazy! You want just enough to prevent sticking.
Cinnamon. Fold and knead the dough 4-5 times. The dough should have some form/strength. You should be able to pick it up without it being sticky or just falling apart in your hands. Keep kneading/folding until you achieve this.
Roll the dough out to a 1 inch thick rectangle. Cut into 4 sections and generously coat 3 of the 4 segments in cinnamon sugar. Stack the stacks on top of each other and gently press together. Punch the biscuits out using a 3 inch biscuit cutter and place on a sheet tray.
Bake. Bake the biscuits at 425 F or 450 F (220 C) until golden brown and cooked through (10-15 minutes, internal temp of 180 F (82 C)). Optionally, brush with melted butter straight from the oven. Let cool and prepare the icing. Coat the biscuits with the icing and serve while still warm!
Cinnamon N Raisin Biscuit are back at Hardees
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Cinnamon Raisin Biscuits
#ad This video is sponsored by Lady and the Carpenter. All opinions are mine alone.
A quick and easy breakfast treat, these Cinnamon Raisin Biscuits will be a hit with the family!
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