I’ve recreated the nostalgic taste of Hardee’s Cinnamon Raisin Biscuits with this homemade version. These soft, buttery, and flaky biscuits are filled with sweet, plump raisins and a delightful cinnamon sugar blend, then topped with a luscious vanilla glaze. They’re the perfect treat for breakfast or dessert.

Why I’ll Love This Recipe

I find these biscuits incredibly easy to make, thanks to the use of self-rising flour. The combination of juicy raisins and cinnamon sugar creates a comforting flavor that brings back memories. The vanilla glaze adds just the right amount of sweetness, making these biscuits irresistible. Plus, they’re versatile enough to enjoy any time of day.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Biscuits:

2 cups self-rising flour
½ stick salted butter, frozen and grated
¾ to 1 cup cold buttermilk (or whole milk)
2 tablespoons granulated sugar
1½ teaspoons ground cinnamon
½ cup raisins (pre-soaked in hot water and drained)

For the Glaze:

¾ cup powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract

Directions

Preheat and Prepare: I start by preheating the oven to 400°F (200°C) and greasing a 9×13-inch baking dish.
Soak Raisins: I place the raisins in hot water for 15 minutes to plump them up, then drain and pat them dry.
Mix Dry Ingredients: In a large mixing bowl, I whisk together the self-rising flour, granulated sugar, and cinnamon.
Incorporate Butter: I grate the frozen butter and gently mix it into the dry ingredients until the mixture resembles coarse crumbs.
Add Wet Ingredients: I add the buttermilk and soaked raisins to the bowl and stir until just combined, being careful not to overmix.
Shape Dough: On a lightly floured surface, I roll out the dough to about ¾-inch thickness. To create flaky layers, I fold the dough over itself 2–3 times, then roll it out again to ¾-inch thickness.
Cut Biscuits: Using a biscuit cutter, I cut out 12–14 biscuits, pressing straight down without twisting to ensure they rise properly.
Bake: I place the biscuits in the prepared baking dish and bake for 12–15 minutes, or until the tops are golden brown.
Prepare Glaze: While the biscuits are baking, I whisk together the powdered sugar, milk, and vanilla extract until smooth.
Glaze Biscuits: After allowing the biscuits to cool for about 10 minutes, I drizzle the glaze over them and serve.

Servings and Timing

Yield: 12–14 biscuits
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: Approximately 30 minutes

Variations

Add Nuts: I sometimes add chopped pecans or walnuts for extra crunch.
Use Different Dried Fruits: Substituting raisins with dried cranberries or chopped dates offers a new flavor profile.
Spice It Up: Adding a pinch of nutmeg or allspice gives the biscuits a warm, spiced aroma.
Glaze Alternatives: For a richer glaze, I use cream instead of milk.

Storage/Reheating

I store leftover biscuits in an airtight container at room temperature for up to 3 days. To reheat, I microwave individual biscuits for 10–15 seconds or warm them in a 325°F (160°C) oven for 5–10 minutes. For longer storage, I freeze the biscuits in a single layer, then transfer them to a freezer-safe bag for up to 3 months. When ready to eat, I thaw them at room temperature and reheat as desired.

FAQs

How do I make buttermilk if I don't have any?

I mix 1 tablespoon of white vinegar or lemon juice with 1 cup of milk and let it sit for 5–10 minutes. This homemade buttermilk works well in the recipe.

Can I use all-purpose flour instead of self-rising flour?

Yes, I combine 2 cups of all-purpose flour with 3 teaspoons of baking powder and ½ teaspoon of salt to substitute for self-rising flour.

Why is it important to use cold butter?

Cold butter creates steam during baking, which helps the biscuits rise and become flaky. I always use frozen butter and handle the dough minimally to keep it cold.

Can I prepare the dough ahead of time?

Yes, I prepare the dough, cut out the biscuits, and freeze them on a baking sheet. Once frozen, I transfer them to a freezer bag. When ready to bake, I add a few extra minutes to the baking time.

How do I prevent the biscuits from becoming tough?

I mix the dough until just combined and avoid overworking it. Overmixing can develop gluten, leading to tougher biscuits.

Conclusion

These Better Than Hardee’s Cinnamon Raisin Biscuits bring the beloved flavors of a classic treat into my kitchen. With their tender texture, sweet raisins, and delightful glaze, they’re a joy to make and share. Whether for breakfast, brunch, or dessert, they never fail to impress.