Breakfast - Hardee's cinnamon raisin biscuits discontinued recipes
Author: Ben Willingham
Tender and sweet cinnamon raisin biscuits full of plump raisins and topped with a creamy vanilla glaze. 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.
Cinnamon Raisin Biscuits
Tender and sweet cinnamon raisin biscuits full of plump raisins and topped with a creamy vanilla glaze.
Provided by: Amy D
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 11
Provided by: Amy D
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
- 1 cup hot water
- 1/2 cup raisins
- 2 cups all purpose flour
- 1 Tablespoon + 2 teaspoons baking powder
- 1 teaspoon salt
- 1 Tablespoon sugar
- 1 teaspoon cinnamon
- 1 1/2 cup heavy cream
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 Tablespoons heavy cream
Nutrition:
- Serving Size: 12 Servings
- Soak ½ cup of raisins in 1 cup hot water for 20 minutes while you let the oven preheat to 400 degrees. Drain off the water and squeeze out any excess. Discard water.
- In a medium sized mixing bowl, combine the flour, baking powder, salt, sugar and cinnamon. Add the raisins and the cream, stirring the biscuit dough until it’s just combined
- Lightly flour the counter and turn the biscuit dough out. Pat the dough down to a 1 inch thickness. Using a floured biscuit cutter, cut into biscuits and place side by side in a 9x13 inch baking pan. Take any remaining scraps and gently press them together. Pat down again and cut remaining biscuits taking care not to overwork the dough.
- Bake for 14-16 minutes at 400 degrees or until the tops of the biscuits are golden brown. Remove to a wire rack to cool.
- While the biscuits are cooling, whisk together the powdered sugar, vanilla and cream until smooth. Spoon the glaze over the tops of the biscuits and serve.
Tags:
Cinnamon N Raisin Biscuit are back at Hardees
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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
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 9
Provided by: Kindly Unspoken
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 9
Ingredients:
- 2 cups self-rising flour
- 1/2 stick salted butter (frozen and grated)
- 3/4 cup – 1 cup cold buttermilk (or whole milk)
- 2 tbsp sugar
- 1 1/2 tsp cinnamon
- 1/2 cup raisins (pre-soaked in hot water and drained)
- 3/4 cup powdered sugar
- 1-2 tbsp milk
- 1/2 tsp vanilla extract
How to cook:
- 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!
Cinnamon Raisin Biscuits (Hardees Clone)
Fabulous copycat version of Hardees Cinnamon Raisin Biscuits! My family was upset when Hardees moved out of our area, but they're happy once again with these biscuits! I found this recipe on the internet.
Provided by: KeithsKelly
Total time: 10 minutes
Cook time: 10 minutes
Yields: 9 servings
Number of ingredients: 6
Provided by: KeithsKelly
Total time: 10 minutes
Cook time: 10 minutes
Yields: 9 servings
Number of ingredients: 6
Ingredients:
- 2 1/4 cups Bisquick Heart Smart mix
- 1/2 cup raisins
- 1 teaspoon cinnamon
- 2/3 cup buttermilk
- 2 tablespoons sugar
- 2 tablespoons butter, melted
Nutrition:
- Calories: 65.5 calories
- Fat: 2.8 grams
- Saturated Fat: 1.7 grams
- Cholesterol: 7.5 milligrams
- Sodium: 38.2 milligrams
- Carbohydrate: 10.2 grams
- Fiber: 0.4 grams
- Sugar: 8.4 grams
- Protein: 0.9 grams
- Mix bisquick, buttermilk, raisins, cinnamon and sugar until dough forms. Turn onto a floured board and knead 1-2 minutes.
- Roll about 1/2" thick then cut into round biscuits. Brush tops with melted butter.
- Bake 8-10 minutes at 400* or until lightly browned (I'm guessing at the temperature!). Drizzle with powdered sugar glaze and enjoy!
