Cinnamon Raisin Biscuits (+Video)

These Cinnamon Raisin Biscuits taste just like our favorite from Hardee’s. Homemade sweet biscuits that can be made bite-sized or larger.

A DELICIOUSLY SWEET BISCUIT RECIPE

This homemade recipe for Cinnamon Raisin Biscuits produces a sweet, fluffy biscuit studded with plump raisins and covered in a deliciously sweet cinnamon glaze!

HARDEE’S CINNAMON RAISIN BISCUITS

My husband is a big fan of the Cinnamon Raisin biscuits from Hardee’s. I think it’s called Carl’s Jr. on the west coast. But it got me thinking, how come I’ve never made these at home before? I started flipping through some old recipe binders and some food magazines I had, looking for a suitable recipe. I found one in a Taste of South magazine my Mom had given me from 2006. I have modified it a bit and I think the result comes pretty darn close to the ones he likes!

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

• all-purpose flour
• sugar
• baking powder
• baking soda
• ground cinnamon
• salt
• vegetable shortening (Crisco)
• raisins
• buttermilk
• powdered sugar
• milk

HOW TO MAKE CINNAMON RAISIN BISCUITS:

Preheat oven to 400F degrees. 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 mixture is crumbly.

Stir in raisins and buttermilk, stirring until dry ingredients are moistened.

Turn dough out onto a lightly floured surface.

Roll dough to about ¾ inch thickness.

Cut dough with a 3-inch biscuit cutter or a mini biscuit cutter, and place on a parchment paper lined baking sheet. Make sure not to twist the biscuit cutter as you cut them. Just push down and then lift the biscuit cutter up. The biscuits won’t rise if you twist. It basically seals the edges and the biscuit cannot rise properly. 

Bake for about 10-15 minutes for 3-inch biscuits and for about 6-8 minutes for mini biscuits. Now for the glaze, combine powdered sugar, milk, vegetable oil and cinnamon in a small bowl. Stir until completely mixed. 

Drizzle over hot biscuits or dip the tops of the biscuits in the glaze. I like to double dip mine for a nice thick glaze on top!

Cook’s Notes: I found that these were tastiest when served warm. The glaze does harden up to a nice finish when it cools. Just pop these in the microwave for about 5 seconds to warm them up and serve!

Also, I really loved the addition of the cinnamon in the glaze but if you think that would be too much cinnamon flavoring for you then just leave it out.

CRAVING MORE RECIPES?

• Snickerdoodle Biscuits
• 2-Ingredient Cream Biscuits
• Air Fryer Cinnamon Bagels
• Old-Fashioned Bread Pudding

Originally published: February 2011
Updated and republished: February 2022

Cinnamon Raisin Biscuits (+Video)

These Cinnamon Raisin Biscuits taste just like the ones from Hardee's. Homemade sweet biscuits that can be made bite-sized or larger.

4.99 from 59 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Cinnamon Raisin Biscuits

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 8

Calories: 519kcal

Author: Brandie @ The Country Cook

Ingredients

For the biscuits:

• ▢ 3 cups all-purpose flour
• ▢ ½ cup sugar
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ 2 teaspoons ground cinnamon
• ▢ ¼ teaspoon salt
• ▢ ½ cup vegetable shortening (like Crisco)
• ▢ 2/3 cup raisins
• ▢ 1 cup buttermilk (more as needed)

For the glaze:

• ▢ 2 cups powdered sugar
• ▢ 4 Tablespoons milk
• ▢ 2 teaspoons vegetable oil
• ▢ 1 teaspoon ground cinnamon (optional)

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Instructions

• Preheat oven to 400F degrees.
• 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 mixture is crumbly.
• Stir in raisins and buttermilk, stirring until dry ingredients are moistened. Note: if mixture seems too dry (it's not sticking together in a ball) add a little bit more buttermilk until the dough starts to hold together and not be so crumbly.
• Roll dough to about ¾ inch thickness on a lightly floured surface and cut with a 3-inch biscuit cutter or a mini biscuit cutter, and place on a parchment paper lined baking sheet.
• Make sure not to twist the biscuits as you cut them. Just push down and then lift the biscuit up.
• Bake for about 10-15 minutes for 3-inch biscuits and for about 6-8 minutes for mini biscuits.
• To make the glaze:, combine powdered sugar, milk, vegetable oil and cinnamon in a small bowl. Stir until completely mixed.
• Drizzle over hot biscuits or dip the tops of the biscuits in the glaze. I like to double dip mine for a nice thick glaze on top!

Video

Notes

• I found that these were tastiest when served warm. The glaze does harden up to a nice finish when it cools. Just pop these in the microwave for about 5 seconds to warm them up and serve.

Nutrition

Calories: 519kcal | Carbohydrates: 90g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 250mg | Potassium: 301mg | Fiber: 2g | Sugar: 43g | Vitamin A: 60IU | Vitamin C: 0.7mg | Calcium: 104mg | Iron: 2.6mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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