Hardees Cinnamon Raisin Biscuits Recipes

CINNAMON RAISIN BISCUITS

Steps:

• In a large bowl, combine flour, baking powder, sugar, cinnamon and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and raisins; stir just until combined. , Turn dough onto a floured surface. Knead just until smooth, about 2 minutes. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter; place on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden. , Meanwhile, combine icing ingredients. Drizzle over warm biscuits.

CINNAMON RAISIN BISCUITS (HARDEES CLONE)

Steps:

• Mix bisquick, buttermilk, raisins, cinnamon and sugar until dough forms. Turn onto a floured board and knead 1-2 minutes.
• Roll about 1/2" thick then cut into round biscuits. Brush tops with melted butter.
• Bake 8-10 minutes at 400* or until lightly browned (I'm guessing at the temperature!). Drizzle with powdered sugar glaze and enjoy!

HARDEE'S CINNAMON RAISIN BISCUITS

Steps:

• Mix flour, baking powder, salt, baking soda and sugar.
• Blend in shortening with a fork until mixture is fine.
• Add milk and stir until just mixed. Only add enough milk to form dough. Add raisins and mix.
• Add cinnamon and mix until swirled through batter. Do not mix batter any more than you have to.
• Scrape batter onto well-floured surface. Flour top and pat down with hands until 1/2-inch thick.
• Cut with 2-inch cutter and place on greased baking pan.
• Bake at 400°F for 10-15 minutes until golden brown.
• Frost with powdered sugar glaze icing.

BETTER THAN HARDEE'S CINNAMON RAISIN BISCUITS RECIPE

Steps:

• 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!