Hardee's Cinnamon Raisin Biscuits

READY IN: 35mins
Recipe by Pam-I-Am

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!

Top Review by dwill143

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..... :)

Ingredients Nutrition

Directions

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

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