Irresistible Cinnamon Raisin Biscuits are made with fluffy biscuits, studded with plump raisins and are covered in sweet cinnamon glaze!
A DELICIOUSLY SWEET BISCUIT RECIPE
Ditch the drive thru and make your own homemade Cinnamon Raisin Biscuits from the comfort of your own kitchen, in your PJ’s- I won’t judge! There’s something so satisfying about taking a favorite from a restaurant (Hardee’s or Carl’s Jr if you’re on the West Coast) and recreating it at home, but making it even better! And these sweet biscuits do NOT disappoint. The made from scratch biscuits have the perfect texture, you can easily add more or use less raisins to suit your tastes and the glaze on top can take them from a sweet breakfast to the perfect dessert.
FREQUENTLY ASKED QUESTIONS:
If you prefer a plain white icing, you can leave the cinnamon out of the icing. I don’t mind the slightly different color and I think it really adds a nice pop of flavor.
Usually this happens if you didn’t cut your biscuit dough correctly. When making good biscuits, don’t twist the biscuit cutter, just push down and pull up. If you twist it seals off the edges of the dough and it won’t rise as high.
Biscuits can be baked in round baking pans closer together with the sides touching if needed. When the sides of the biscuits touch each other it leaves the dough less room to expand out and you’ll have softer edges on your biscuits.
BUTTERMILK! That’s the secret to a good tender biscuit. The acidity from the buttermilk helps break down the gluten and gives your biscuit that fluffy and tender inside that you have been dreaming of. If you have to substitute the buttermilk for one of the other ideas I share below in the ingredient section, just remember that you’ll be sacrificing texture and flavor.
Measuring flour correctly can be the difference between a good biscuit and a bad one. The main mistake people make when making biscuits is measuring too much flour. A lot of people are measuring the flour straight from the flour bag which is guaranteed to give you too much flour in the biscuits.
I prefer the dip and scoop method, if you don’t have a kitchen scale. Pour the flour into a bowl, stir it up with a fork then take your measuring cup and dip it in (don’t pack the flour) and then take the flat end of a knife and scoop off the excess.
This will ensure you don’t measure out too much flour which will give you dry biscuits. If you think the batter seems a bit dry, you can add a bit more liquid until it gets to a better consistency.
I think a lot of people are afraid to make biscuits but most regular biscuit makers know that you can play around with the batter. Add a bit more liquid (a little at a time) until it gets to a good consistency that makes it easier to roll out. You can add or remove the amount of sugar or cinnamon, etc.
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 again.
If you don’t mind hard glaze, you can eat them room temp, I just prefer them warmed up.
Don’t worry, you can plump them up again easily. Grab a bowl, fill it with hot water and toss the raisins in. Let them soak until they’re nice and plump and ready to use in your biscuit batter.
Biscuits should be stored in an airtight container for up to 3 days. Freeze leftovers and store in a freezer safe container or bag for up to 2 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- all-purpose flour
- baking powder
- baking soda
- ground cinnamon
- vegetable shortening (Crisco)– you could use butter if in a pinch, but Crisco gives the best flavor and texture
- buttermilk– you can swap this out for heavy cream if needed. I suppose you could also use powdered buttermilk. But, you’ll have to add the equivalent of liquid to the biscuit batter.
- powdered sugar
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!
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.
Serve and enjoy your glorious homemade from scratch Cinnamon Raisin Biscuits!
CRAVING MORE RECIPES?
Originally published: February 2011
Updated and republished: February 2022
Cinnamon Raisin Biscuits (+Video)
For the 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. 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!
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
“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 and other nutritional values can vary quite a bit depending on which brands were used.