Cinnamon Raisin Biscuits

As a self-proclaimed ‘biscuit queen’ who’s been perfecting my recipe and technique for decades, I drew upon my experience as a Hardee’s baker to create this copy cat recipe Hardee’s cinnamon raisin biscuit. It’s a bit lower in fat and sugar than the original but every bit as deliciously nostalgic and still studded with plump raisins and generously drizzled with sweet icing. I think they’re the perfect accompaniment to a strong cup of coffee and easy enough for bakers of all skill levels to make at home.

Easy Hardee’s Cinnamon Raisin Biscuits At Home

My first job was baking biscuits at the Hardee’s restaurant in my hometown. I was only 14 years old but already knew how to make flaky buttermilk biscuits and I didn’t mind waking before dawn, so it was the perfect job for me. 

The cinnamon raisin biscuits were officially retired from the Hardee’s menu in 2002, but in recent years, they’ve made a limited time return for the holidays. I was missing them (and so was my Dad!) so I recreated a real food version based on my early memories of these comforting biscuits. Using simple, wholesome ingredients, these homemade sweet biscuits can be enjoyed any time of year.

Ingredients To Gather 

Here are some of the key pantry and refrigerator ingredients needed to make a batch of these biscuits.

• Flour: Any brand will work but my go-to for consistently excellent results is King Arthur All-Purpose Flour in the red bag. See below for my notes about using gluten-free flour in this recipe. 
• Cold butter: Unsalted butter is the best bet for baking because it lets me adjust the saltiness by adding more salt if needed. Since this is a sweet biscuit I always reach for unsalted butter straight from the fridge so that it’s cold. If I’m baking on a hot day or the kitchen is unusually warm because my oven has been on for a while, I’ll pop my stick of butter in the freezer for 10-15 minutes before grating it. Melted butter has no place in a biscuit recipe, so be sure to keep that butter cold. 
• Whole milk: I typically use whole milk when making biscuits because the extra fat increases their tenderness. However, 2% milk also works well and so does cold buttermilk if you’ve got it on hand. If using buttermilk, omit the vinegar. 
• Granulated sugar: While it may be tempting to reduce the sugar even more, I’ve found that this is the minimum amount of sugar needed to give these biscuits a tender bite and just the right amount of sweetness.
• White vinegar: Mixing white vinegar with milk is an easy, cost-saving alternative to buttermilk. The acidity of the vinegar reacts with the leaving agents to give the biscuits a lift in the oven.
• Raisins: Since I’m all about saving time and skipping the step of soaking, draining, and wringing out the raisins, I recommend using fresh raisins that are soft and plump. Save any dry and shriveled ones for this delicious morning oatmeal.

Suggested Tools & Equipment

These are a few of my favorite tools that I reach for every time I bake a batch of biscuits. This recipe doesn’t require any appliances like a food processor or mixer. Instead, these are hand-powered, old fashioned biscuits just like Grandma used to make, which makes them even more satisfying.

• Bench scraper: I use my bench scraper so often that it has earned a spot in my uppermost utensil drawer. It’s great for cleaning flour and bits of dough off the countertop and shaping and cutting the dough since these biscuits are cut into squares not rounds using a biscuit cutter. Mine has a measuring tool marked that makes it easy to get biscuit dough just the right thickness.
• Kitchen scale: I’ve found that my $10 digital kitchen scale is one of the most valuable tools in my kitchen when it comes to baking. Weighing flour and other dry ingredients (instead of the scoop-and-measure method) ensures accuracy and eliminates the need to dirty extra measuring cups and measuring spoons.
• Pastry blender: Also called a pastry cutter, this tool makes quick work of cutting cold butter into flour which is essential for flaky biscuits and pie crusts when making blueberry cobbler, chicken pot pie, homemade apple pie, or this berry galette.
• Baking sheet: Any size baking pan will work but I almost always grab a quarter sheet pan for this recipe and line it with parchment paper or a reusable silicone baking mat. 
• Box grater: This stand-up grater typically used to grate cheese or zucchini makes quick work of grating a stick of butter to create a mound of thin buttery curls that are easy to cut into the flour so that it’s evenly distributed ensuring tender cinnamon biscuits.

My time-tested method for perfect no-fuss biscuits

Over the years I’ve perfected my method for making homemade biscuits to make them as simple and unintimidating as possible, even for beginner bakers. I’ve included a step-by-step photo tutorial to make it easy.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make It Gluten-Free

I’ve tested this recipe using Bob’s Red Mill Gluten-Free Baking Flour with excellent results. To make these cinnamon raisin biscuits gluten-free, simply replace the all-purpose flour with gluten-free flour in a 1:1 ratio. Stirring the flour before lightly spooning it into the measuring cup and scraping off any excess flour with a knife will help ensure there’s not too much flour, which could result in dry, crumbly biscuits. The best method, however, is the weigh the flour and use the exact measurement provided in the recipe card.

The Best Way to Store and Reheat Leftover Biscuits

Leftover biscuits can be stored in an airtight container with lid or under a pastry dome for up to 3 days. Reheat for 10-20 seconds in the microwave before enjoying. 

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The photos in this post were taken by Megan McKeehan.

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