Let me just start by saying that this is BETTER than Hardee's Cinnamon Raisin biscuits. To all the reviewers who didn't like this recipe....didn't follow the directions!! I had to make my own self rising flour(6T baking powder/2tsp salt w/4cups of flour)and had to make my own buttermilk(2T lemon juice in 2c of milk)then add the baking powder,salt,soda,sugar as directed in the recipe.I swirled the cinnamon through the batter with a knife. I did not overmix the dough(that makes the dough tough)I cut them out with a biscuit cutter and baked them at 375 for approx 15 min(because my oven runs a little hot) I glazed them while they were warm and reglazed them when they cooled.You all need to try them again as you are missing out on some great food!!!
Thanks Pam-I-AM for a GREAT recipe,one I haqve been looking for for a long time..... :)
This recipe definitely has potential, but we have to try it again because I made my own self-rising flour according to the directions below. It should be 6 tsp not Tbs of baking powder added to the 4 cups of flour. We could tell the flavor was there, and the texture was just a little off with this mistake. I look forward making this correctly.
This title should be BETTER than Hardee's Cinnamon Raisin Biscuits! I always looked forward to having one each time I visited my Mom in Alabama. The Hardee's in her town closed earlier this year. There is one about an hour away from here in PA, but I'm not driving that far for breakfast! Anyway, the addition of the baking powder, soda and salt to flour that already has the agents in it makes for a SUPER light and fluffy biscuit! My family doesn't like raisins, and we've always picked them out of the Hardee's biscuits, so I just didn't add them. I have also gotten biscuits there that are WAY too crunchy...so hard my 3 year old couldn't even bite the edges. Now I can control how done I want the outside. I halved the recipe, but did use 1/4 cup instead of 1/6 cup sugar. This is the first time I've ever made a biscuit without wasting sticky dough. I didn't roll and cut, but formed them by hand and placed them on the sheet. I didn't grease it, but put Reynold's Release nonstick foil on it. They slid right off, and didn't absorb any extra fat. I have finally found it. The PERFECT biscuit recipe. I'll make it now on with cinnamon sugar and without. We had this with Oven Denver Omelet and Hash Browns Casserole for supper last night. THANKS SO MUCH FOR POSTING!
I was skeptical. But I tried it because we are set to travel . And to my surprise they are just like Hardees. Thanks for the recipe.
Biscuits taste good but they keep turning out more like muffins rather than flaky biscuits. I am doing exactly what the recipe says, but I am not an experienced baker by any means. Any thoughts or suggestions would be welcomed. <br/><br/>Does anyone on here have any idea what I'm doing wrong?
Hello Everyone! I was on here this morning looking for a cinnamon raisin recipe for my three little picky eaters and the Mr. I came across this one and took advice from all of the reveiws. Because I did not have Self Rising I changed the baking powder to 6 teaspoons, salt to 2 teaspoons, and almost doubled the raisins. Oh and I used just regular 2% milk. When I put the cinnamon in I mixed in with a knife so not to over mix, which I must say was easier said than done. Then patted them down and used a cup to cut them out. I made a glaze with 2/3 cup powdered sugar, 1 1/2 TBS warm water, and 1/4 tsp. vanilla. I put that on them right out of the oven. My whole family LOVED them. Even my pickiest eater of four years old. I put them in an air tight tupperware container and set them on the counter. They have set there since this morning and I just had one. They are still moist and delicious!!!!!!! Great recipe Pam-I-Am!!!!!!!!!!!!!!
Great tasting biscuits. Taste real similar to Hardee's. Thanks for posting.
So delicious! Biscuits sadly are not my forte but I followed the recipe exactly & they are amazing. My whole fam loves them. Thank you!!
I plan to make this recipe this weekend and will be plumping the raisins before by soaking them in hot water for a few minutes, drain and add. This will probably help some with the dryness that others have noted. I always plump raisins before adding them to cookies or other recipes. Yum!
for whoever says the dough was "too sticky to work with," you need more experience baking! you should sprinkle your dough surface with flour, plop the "just mixed" dough on top and with floured hands gently press the mixture together into a lumpy mound, then using a biscuit cutter or glass (upside down) cut them out (this is mostly for consistency-- if they're not the same size (approx.-close) then they'll bake unevenly!!). i dropped them to a greased baking sheet and baked at 375 for 15 minutes. Insert a wooden pick to see if it comes out clean-- if so, they're done.
For those that said they tasted like flour, I'm pretty sure I see that you're measurements to mix up the self-rising flour is off! also you probably were one of the ones who didn't understand how to work the "too sticky" dough and added too much flour.
I thought the flavor was amazing, rivaled hardees (used to love those when i was akid!). If anything I might lower the salt and up the sugar, but ONLY by a tsp. or two at the most.
thanks, Pam-I-Am for a GREAT recipe!
(makes a great gift too, if you pre-mix the dry in a mason jar, add a card with the instructions for the rest!)