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!
Love Hardee’s Cinnamon Raisin Biscuits? Then you’re going to love today’s biscuit recipe!
Today I’m sharing my easy and delicious Better Than Hardee’s Cinnamon Raisin Biscuits Recipe, and trust me when I say you’ll want to start making these all the time!
These Copycat Hardee’s Cinnamon Raisin Biscuits are soft, buttery, flaky biscuits sweetened up with cinnamon sugar, are full of plump and juicy raisins, and topped with a sweet vanilla glaze icing.
Keep reading below to learn how to make Glazed Cinnamon Raisin Biscuits that are oh so yummy, and check out my full video tutorial over here.
Easy Cinnamon Raisin Biscuits with Self Rising Flour
Years ago, I used to LOVE eating Hardee’s Cinnamon Raisin Biscuits.
They were the perfect sweet breakfast treat to indulge with every now and then, but unfortunately Hardee’s stopped making them awhile ago, and who knows if they’ll ever bring them back.
Fortunately for you, I’m all about re-creating popular restaurant recipes at home, and my homemade cinnamon raisin biscuits are insanely delicious and EVEN better since you can make them in your own kitchen.
Just like my amazing 3 Ingredient Biscuits, these Cinnamon Raisin Biscuits are super EASY to make and made with simple ingredients including my favorite biscuit making weapon: self-rising flour.
They’re also of course loaded with delicious, juicy raisins and a heavenly, sweet cinnamon sugar mixture.
If you love cinnamon raisin anything, trust me when I say that these glazed cinnamon raisin biscuits will quickly become a part of your weekend breakfast rotation alongside my One Hour Cinnamon Rolls and Baked French Toast Casserole.
Now, let’s dive into my best tips and my step-by-step recipe on how to make these yummy copycat Hardees cinnamon raisin biscuits!
6 Tips for Making The BEST Cinnamon Raisin Biscuits
Pre-Soak Your Raisins
Raisins are delicious in these biscuits, but before adding them to your biscuit dough, you want to make sure you bring them back to life so that they’re extra plump and juicy.
To plump raisins for baking: cover raisins with hot water in a bowl and let them soak for 15 minutes. Drain and pat dry before adding into your batter.
Use Cold Ingredients/Tools
When making any kind of biscuits or dough, you want to make sure your ingredients are COLD so that your dough forms properly. That goes for both your milk and your butter.
I 110% recommend freezing your butter, mixing bowl, grater, flour, and biscuit cutter 15 minutes ahead of time, so that everything will be extra cold when you start making your biscuits.
Grate Your Butter
Biscuits are SO much better when you have perfectly even pieces of butter incorporated throughout your biscuit dough, which is why I recommend using a box grater to grate your frozen butter.
It’s super quick and easy to do and well worth the extra step.
Don’t Overmix the Dough
Biscuit dough is a delicate creature and it’s important to not overmix.
I always recommend stirring until JUST combined so that your biscuits will be soft, tender, and fluffy.
Fold Your Dough
Flaky layers are the best, am I right?!
To achieve this in your biscuits, all you have to do is roll out your dough to about 3/4″ thick, fold it over, push out again, fold over, and repeat 2-3 times.
How to Make Homemade Cinnamon Raisin Biscuits (Better Than Hardee’s)
Ingredients Needed:
For the cinnamon raisin biscuits
Self-Rising Flour
Salted Butter
Buttermilk or Whole Milk
Sugar
Cinnamon
Raisins
For the glaze
Powdered Sugar
Milk
Vanilla Extract
Recommended Tools:
Before preparing your biscuit dough, first place butter, mixing bowl, and biscuit cutter in freezer, and place raisins in hot water to soak for 15 minutes.
Once 15 minutes have passed, drain raisins, pat dry, and set aside.
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 buttermilk and pre-soaked raisins that have been drained and patted dry. Stir until just combined being careful to not overmix your biscuit dough.
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!
Hardees Cinnamon Raisin Biscuits FAQ’s
Does Hardees still sell cinnamon raisin biscuits?
Unfortunately no, but the good news is my homemade cinnamon raisin biscuits are EVEN better!
Is Hardee’s bringing back cinnamon raisin biscuits?
It appears Hardee’s replaced cinnamon raisin biscuits on their menu with cinnamon rolls, and it doesn’t look like they’re bringing it back anytime soon (if ever).
Yet another reason to just make these instead. 🙂
How do I store leftover cinnamon raisin biscuits?
Store leftover glazed cinnamon raisin biscuits in an airtight storage container for up to 3 days.
The vanilla glaze will harden on the biscuits, just like cinnamon rolls.
These biscuits are best enjoyed warm and individual biscuits can be easily 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.
Can I freeze cinnamon raisin biscuits?
Yes! These biscuits freeze up nicely and you can easily make a large batch and freeze for enjoying later.
After baking, simply 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!
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
UnitsScale
Biscuits
2cups self-rising flour
1/2 stick salted butter (frozen and grated)
3/4cup – 1 cup cold buttermilk (or whole milk)
2 tbsp sugar
1 1/2 tsp cinnamon
1/2cup raisins (pre-soaked in hot water and drained)
Glaze
3/4cup 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 buttermilk and pre-soaked raisins that have been drained and patted dry. Stir until just combined being careful to not overmix your biscuit dough.
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
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!
I hope you enjoyed today’s recipe for my Better Than Hardees Cinnamon Raisin Biscuits! Do you love cinnamon raisin biscuits too? Let me know in the comments below!
