The Best Copycat Hardees Cinnamon Raisin Biscuits Recipe Ever

Hardees cinnamon raisin biscuits have haunted my breakfast dreams for years.

Every baker understands the magic of perfect pastry texture.

Sweet spices dance through tender dough layers that melt instantly.

Warm kitchen aromas promise comfort in every delicate bite.

Memories of weekend mornings rush back with each experimental batch.

Crisp edges and soft centers create irresistible contrast for morning cravings.

We can recreate this beloved classic with simple ingredients and passionate technique.

Follow along to craft these magical morning treats that will make you the breakfast hero.

Cinnamon Raisin Biscuits Sweet Versions

• Gluten-Free Delight: Replace wheat flour with a gluten-free blend of almond and rice flour for those with gluten sensitivities.
• Vegan Cinnamon Treat: Swap butter with coconut oil, heavy cream with almond milk, and use maple syrup instead of brown sugar for a plant-based version.
• Low-Sugar Option: Substitute brown sugar with stevia or monk fruit sweetener and use sugar-free dried cranberries instead of raisins for a diabetic-friendly alternative.
• Nutty Cinnamon Boost: Add chopped pecans or walnuts to the dough for extra crunch and nutty flavor, enhancing the biscuits' texture and nutritional profile.

FAQs

• How do I know when the raisins are properly soaked?

Soak raisins in warm water for about 10 minutes until they plump up and become soft. Drain excess water before adding to the dough to prevent extra moisture.

• Can I use dried fruit instead of raisins?

Yes, you can substitute raisins with chopped dried cranberries, currants, or dried cherries. Just ensure they are similar in size and moisture content.

• What if I don't have a pastry cutter?

Use two knives or your fingertips to cut cold butter into the flour mixture. The goal is to create small, pea-sized butter pieces that will help create flaky biscuits.

• How can I ensure my biscuits are tender and not tough?

Handle the dough gently and minimally. Overworking the dough can develop gluten, making biscuits tough. Press and cut the dough with a light touch for the most tender results.

Cinnamon Raisin Biscuits That Beat the Drive-Thru

• Speedy Breakfast Delight: Whip up these irresistible cinnamon raisin biscuits in under 30 minutes, perfect for busy mornings when you need a quick, delicious treat.
• Comfort Food Perfection: Enjoy the warm, soft texture that combines the classic comfort of homemade biscuits with the sweet, nostalgic flavor of cinnamon and raisins.
• Crowd-Pleasing Versatility: Ideal for family breakfasts, weekend brunches, or as a satisfying snack that appeals to both kids and adults with its irresistible sweetness and aroma.

What You’ll Find in Cinnamon Raisin Biscuits

• All-Purpose Flour: Provides structure and base for the biscuits, choose unbleached for better texture.
• Baking Powder, Baking Soda: Leavening agents that help biscuits rise and become fluffy.
• Salt: Enhances overall flavor and balances sweetness.
• Brown Sugar: Adds deep caramel-like sweetness and moisture to the biscuits.
• Ground Cinnamon: Delivers warm, aromatic flavor signature to the recipe.

• Cold Butter: Creates flaky layers, use high-fat European-style butter for best results.
• Heavy Cream: Adds richness and helps bind the dough, provides a tender crumb.
• Vanilla Extract: Contributes depth and complements the cinnamon flavor.

• Raisins: Adds sweetness and chewy texture, golden raisins work well for a milder flavor.
• Powdered Sugar: Creates smooth, sweet glaze for topping.
• Milk: Thins the glaze to desired consistency, whole milk recommended.

Cinnamon Raisin Biscuits Breakfast Bake

Step 1: Warm Up the Oven

Fire up your oven to a toasty 400°F (200°C).

Grab a baking sheet and line it with parchment paper to prevent any sticky situations.

Step 2: Create the Dry Blend

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Brown sugar
• Ground cinnamon

Blend these ingredients until they’re perfectly combined and looking like a winter wonderland of dry ingredients.

Step 3: Work the Butter Magic

Take cold butter and start breaking it down into the dry mixture.

Use a pastry cutter or get hands-on by pinching the butter into the flour.

Keep working until the mixture looks like rough, crumbly sand with tiny butter pebbles scattered throughout.

Step 4: Bring the Moisture

Fold in the drenched raisins, luxurious heavy cream, and a splash of vanilla extract.

Gently mix until a soft, pillowy dough comes together.

Don’t overwork the dough – treat it like a delicate dance partner.

Step 5: Shape and Bake the Beauties

Dust your work surface with a light coating of flour.

Tenderly press the dough to about three-quarters of an inch thick.

Use a biscuit cutter or a drinking glass to create perfect circular biscuits.

Arrange these beauties on the prepared baking sheet, leaving a little breathing room between each one.

Slide the baking sheet into the preheated oven and bake for 12-15 minutes.

Watch for a gorgeous golden-brown color that signals they’re ready to be devoured.

Step 6: Drizzle with Sweet Goodness

• Powdered sugar
• Milk
• Vanilla extract

Once the biscuits are warm but not scorching, drizzle the glaze over the top, letting it cascade down the sides in delectable rivers of sweetness.

Baking Tips for Cinnamon Raisin Biscuits

• Plump and soften raisins in warm water or rum for 15 minutes before adding to the dough, ensuring they're moist and flavorful without drying out the biscuits.
• Use chilled butter and work quickly when cutting it into the dry ingredients to create flaky, tender biscuits with beautiful layers.
• Avoid overworking the dough – mix just until ingredients combine and pat gently when shaping to maintain a light, tender texture.
• Experiment with different flavor variations by adding a touch of cinnamon, maple extract, or orange zest to the glaze for an extra flavor boost.
• Prepare unbaked biscuits, freeze on a baking sheet, then transfer to a freezer bag for quick homemade breakfast treats anytime.

Cinnamon Raisin Biscuits Storage

• Store leftover biscuits in an airtight container for up to 3 days, keeping them fresh and moist.
• Wrap individually in plastic wrap, then place in a freezer bag to preserve for up to 2 months.
• Warm biscuits at 300°F for 5-7 minutes to restore their original texture and warmth.
• Heat briefly for 10-15 seconds, but be careful not to overcook and dry out the delicate biscuits.

Breakfast Add-Ons for Cinnamon Raisin Biscuits

• Pair Creamy Vanilla Latte: Rich espresso with smooth vanilla syrup complements the sweet cinnamon biscuits perfectly.
• Enhance Maple Pecan Butter Spread: Whipped butter mixed with maple syrup and chopped pecans adds luxurious depth to each biscuit bite.
• Combine Spiced Apple Compote: Warm, soft apples simmered with cinnamon and nutmeg create a harmonious flavor connection with the biscuits.
• Serve Chilled Chai Tea: Spicy, creamy chai tea balances the sweetness and provides a delightful morning or afternoon treat.

Better Than Hardees Cinnamon Raisin Biscuits Recipe

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4.6 from 24 reviews

• Total Time: 25 minutes
• Yield: 12 1x

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Description

Homemade Better Than Hardees Cinnamon Raisin Biscuits promise a warm, nostalgic embrace of sweet spices and tender pastry. Sweet memories and comfort converge in this irresistible breakfast treat that invites you to savor each delightful, buttery bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups (240g) all-purpose flour
• 1 cup (240 milliliters) heavy cream
• 1/2 cup (115g) cold unsalted butter
• 1/2 cup (75g) raisins

Dry Seasonings and Leavening Agents:

• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup (70g) brown sugar
• 2 teaspoons ground cinnamon

Glaze and Flavor Enhancers:

• 1/2 cup (60g) powdered sugar
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon vanilla extract

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Instructions

1. Prepare oven environment by setting temperature to 400°F and lining baking sheet with parchment paper to ensure even heat distribution and prevent sticking.
2. Combine all dry ingredients in a spacious mixing bowl, using a whisk to thoroughly integrate flour, baking powder, baking soda, salt, brown sugar, and ground cinnamon for uniform flavor and texture.
3. Incorporate cold butter into the dry mixture using a pastry cutter or fingertips, breaking down butter into tiny fragments that will create a flaky, tender biscuit structure.
4. Fold soaked raisins into the mixture, then introduce heavy cream and vanilla extract, gently stirring until a cohesive, slightly sticky dough emerges.
5. Transfer dough onto a lightly floured surface, carefully patting it down to approximately ¾-inch thickness without overworking the mixture to maintain tenderness.
6. Utilize a biscuit cutter or sharp knife to create uniform biscuit shapes, positioning them strategically on the prepared baking sheet with minimal spacing.
7. Slide baking sheet into preheated oven, allowing biscuits to transform into golden-brown delicacies over 12-15 minutes, monitoring color and texture.
8. Simultaneously prepare glaze by whisking powdered sugar, milk, and vanilla extract until achieving a smooth, pourable consistency.
9. Remove biscuits from oven and immediately drizzle with prepared glaze, allowing the warmth to slightly melt and integrate the sweet topping.

Notes

• Soak raisins in warm water or rum for 10-15 minutes before adding to the dough to plump them up and enhance their flavor.
• Use cold butter straight from the refrigerator to create flakier, more tender biscuits with distinct layers.
• For a gluten-free version, swap all-purpose flour with a cup-for-cup gluten-free baking blend and add a pinch of xanthan gum for better texture.
• Customize the biscuits by adding chopped nuts like pecans or walnuts for extra crunch and depth of flavor.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 314
• Sugar: 14g
• Sodium: 236mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 56mg