Description
Soft, buttery, and flaky biscuits filled with sweet raisins and cinnamon sugar, topped with a vanilla glaze – a nostalgic treat inspired by Hardee’s Cinnamon Raisin Biscuits.
Ingredients
- 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)
- ¾ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C) and grease a 9×13-inch baking dish.
- Soak the raisins in hot water for 15 minutes, then drain and pat dry.
- In a large bowl, whisk together self-rising flour, granulated sugar, and cinnamon.
- Grate the frozen butter and mix it into the dry ingredients until the mixture resembles coarse crumbs.
- Add buttermilk and soaked raisins to the bowl and stir until just combined.
- Roll out the dough to ¾-inch thickness on a floured surface. Fold it over 2–3 times, then roll out again.
- Cut out 12–14 biscuits using a biscuit cutter, pressing straight down without twisting.
- Place biscuits in the prepared baking dish and bake for 12–15 minutes until golden brown.
- While baking, whisk together powdered sugar, milk, and vanilla extract to make the glaze.
- Cool biscuits for 10 minutes, then drizzle glaze over and serve.
Notes
- Do not overmix the dough to keep biscuits tender.
- Use frozen butter for best flakiness.
- Variations include adding nuts or using different dried fruits.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg