Description

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!

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 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!

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