Better Than Hardee’s Cinnamon Raisin Biscuits Recipe
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 and so good!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12-14 1x
- Category: Breakfast, Dessert
- Method: Oven, Baking
- Cuisine: American
Ingredients
Units
Scale
Biscuits
- 2 cups self-rising flour
- 1/2 stick salted butter (frozen and grated)
- 3/4 cup – 1 cup cold buttermilk (or whole milk)
- 2 tbsp granulated sugar
- 1 1/2 tsp cinnamon
- 1/2 cup raisins (pre-soaked in hot water and drained)
Glaze
- 3/4 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Place butter, mixing bowl, and biscuit cutter in freezer, and place raisins in hot water to soak for 15 minutes before starting.
- Once 15 minutes have passed, drain raisins, pat dry, and set aside.
- Preheat oven to 400 degrees F and spray a 9×13 baking dish with non-stick cooking spray.
- In a large mixing bowl whisk together flour, sugar, and cinnamon until evenly combined.
- Grate frozen butter using box grater and gently stir into flour mixture until evenly combined.
- Next, add in 3/4 cup – 1 cup of buttermilk or milk and stir until just combined, being careful to not overmix the biscuit dough. Add in the pre-soaked raisins that have been drained and patted dry, and stir until evenly combined.
- Turn dough out onto a lightly floured counter and use a rolling pin to roll to 3/4″ thickness.
- To create layers in your biscuits, fold the dough over half-way, push out again, fold over, and repeat 2-3 times.
- Next use a rolling pin and roll the dough smooth back out to 3/4″ thick.
- Use a medium biscuit cutter to cut out 12-14 biscuits. *Tip – Make sure you avoid twisting the biscuit cutter, and instead firmly press down and pull up straight to ensure your biscuits will rise nice and high.
- Place in a greased 9×13 baking dish and bake in the oven 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.
- While biscuits are cooling, prepare glaze by combining powdered sugar, vanilla extract, and milk (1 tbsp at a time) in a small bowl and whisking until smooth. *You can add less or more milk depending on the consistency of glaze you want.
- Spoon glaze evenly over biscuits and enjoy!
Notes
*You may or may not need the full 1 cup of buttermilk/milk – this often depends on the weather/humidity and how dry or wet the dough looks.
Storage Instructions
- Store leftover glazed cinnamon raisin biscuits in an airtight storage container for up to 3 days.
- Individual biscuits can be re-heated in the microwave for 10-15 seconds at a time, or a large batch can be re-heated in the oven covered at 325 for 5-10 minutes.
Freezing Instructions
- After baking, let the biscuits completely cool and place in a single layer in freezer-safe Ziploc bag for up to 3 months.
- When ready to eat, thaw in the fridge overnight or thaw on the counter for a few hours, and re-heat in the microwave for 10-30 seconds, or until warm.
- You can also reheat a large batch covered in the oven at 325 for 5-10 minutes.
- Top warm biscuits with the prepared glaze and enjoy!