Prep 20 mins
Cook 15 mins
When I lived in the mid-west, I use to get these biscuits as a morning breakfast on occasion....well, on more occasions than I should have. I loved the warm tender biscuits with cinnamon swirlled in it and the sweet icing melting down. Having moved to California 12 years ago, I have really missed these as there are no Hardee's out here. I've found a copy cat recipe for it and I'm on cloud 9!! The person who posted this on another site said she use to work at Hardee's so this is the real-deal ! I can't wait to make these for my husband and kids!
- 946.36 ml self-rising flour
- 177.44 ml shortening
- 473.18 ml milk or 473.18 ml buttermilk
- 9.85 ml baking powder
- 4.92 ml salt
- 4.92 ml baking soda
- 78.07 ml granulated sugar
- 14.78 ml cinnamon
- 236.59 ml raisins
- 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. 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.
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!