BETTER THAN HARDEE'S CINNAMON RAISIN BISCUITS RECIPE
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!
Provided by Kindly Unspoken
Categories Breakfast
Time 30m
Number Of Ingredients 9
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!
HARDEE'S BUTTERMILK BISCUITS
Make and share this Hardee's Buttermilk Biscuits recipe from Food.com.
Provided by Danny Beason
Categories Breads
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Mix together but do not knead.
- Roll out to 1 inch thick.
- Cut and brush tops with additional buttermilk.
- Place on greased cookie sheet.
- Bake@ 400 degrees for 15 minutes.
Nutrition Facts : Calories 1076.4, Fat 48.6, SaturatedFat 12.5, Cholesterol 6.5, Sodium 2651.2, Carbohydrate 136.8, Fiber 4.5, Sugar 12.4, Protein 21.9
HARDEE'S BISCUITS
This is a copycat for Hardee's biscuits. Don't how close I would call it, but they are still very good biscuits.
Provided by BamaBelle30
Categories Breads
Time 12h12m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water, add buttermilk, sugar, and baking powder to yeast mixture. Combine flour and Crisco until crumbly. Mix yeast mixture and flour mixture together, place bowl in refrigerator for 12 hours. Roll out about 1/2" thick and cut out. Bake at 425 degrees F. until brown. Dough will keep for 1 week in refrigerator.
Nutrition Facts : Calories 241.9, Fat 12, SaturatedFat 3.7, Cholesterol 1.1, Sodium 490.1, Carbohydrate 28.8, Fiber 1.1, Sugar 2.8, Protein 4.6
HEALTHY COPYCAT OF HARDEE'S BLUEBERRY BISCUITS
A low fat version of a fast food breakfast treat! The recipe can be found here: http://lobsterandfishsticks.com/2010/01/02/fast-food-makeover-hardees-blueberry-biscuits/ Anytime you are craving something sweet for a weekend or special breakfast or brunch, don't reach for donuts, give these a try. You'll be glad you did!
Provided by ChefMamaBlogger
Categories Breads
Time 45m
Yield 6 biscuits, 3-6 serving(s)
Number Of Ingredients 11
Steps:
- For the biscuits:.
- combine ingredients until crumbly in bowl, then knead 3-4 times with your hands in the bowl. I start off with 1 cup half and half, then add by the tablespoon until the dough sticks together without being sticky.
- turn out onto a lightly floured counter-top and pat down with your hands to about 1 inch in thickness.
- use a biscuit cutter or the top of a glass to cut rounds and place on a baking sheet.
- collect the scraps and pat down to use all remaining dough - makes about 6 biscuits.
- bake at 400 for 15 minutes, or until golden brown.
- For the filling:.
- combine ingredients and cook on medium high until boiling and beginning to thicken.
- reduce heat to medium and cook for about 5 minutes, then turn off heat.
- Once biscuits have baked, hollow out the centers and fill with blueberry filling. Add a drizzle of glaze just before serving (combine glaze ingredients, stir until smooth and set aside until needed).
Nutrition Facts : Calories 622.1, Fat 10.5, SaturatedFat 6, Cholesterol 30.1, Sodium 408.1, Carbohydrate 122.1, Fiber 4.7, Sugar 46.7, Protein 11.9
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