5 from 1 vote

CINNAMON RAISIN BISCUITS

Name: Cinnamon Raisin Biscuits
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: 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; 2 cups powdered sugar; 4 tbsp milk; 2 teaspoons vegetable oil; 1 teaspoon cinnamon, (optional)

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

Homemade Cinnamon Raisin Biscuits, Hardee's copycat recipe

HARDEE’S CINNAMON RAISIN BISCUITS

So, I happen to know that 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.

Homemade Cinnamon Raisin Biscuit with cinnamon glaze

VIDEO INCLUDED BELOW:

I have modified it a bit and I think the result comes pretty darn close to the ones he likes. And besides, he’ll appreciate that they were made with love and that’s gotta count for something, right?

Cinnamon Raisin Biscuits recipe from The Country Cook

WHAT YOU’LL NEED:
For the biscuits:
all-purpose flour
sugar
baking powder
baking soda
ground cinnamon
salt
vegetable shortening (Crisco)
raisins
buttermilk

For the glaze:
powdered sugar
milk
vegetable oil (optional)
cinnamon (optional)

HOW TO MAKE HOMEMADE CINNAMON RAISIN BISCUITS:

Preheat oven to 350F degrees. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.

flour, sugar, baking soda, baking powder, salt and cinnamon in a large glass bowl

Cut in vegetable shortening using a pastry blender or a fork until mixture is crumbly.

cutting in vegetable shortening into flour mixture

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

buttermilk and raisins added to cinnamon raisin biscuit mix

Turn dough out onto a lightly floured surface and knead 3 or 4 times.

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 9-10 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.

Copycat Hardee's Cinnamon Raisin Biscuits

Enjoy!