Name: Better Than Hardee's Cinnamon Raisin Biscuits: A Heavenly Homemade Treat
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 cup sugar; 1 tablespoon ground cinnamon; 1/2 cup unsalted butter, cold and cubed; 3/4 cup buttermilk; 1/2 cup raisins; 1/2 cup powdered sugar (for icing, optional); 2-3 tablespoons milk (for icing, optional)

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If you’re a fan of cinnamon raisin biscuits and love the ones from Hardee’s, then wait until you try these! These homemade cinnamon raisin biscuits are light, fluffy, and packed with the perfect balance of sweet cinnamon sugar and juicy raisins. They’re everything you love about Hardee’s version, but made from scratch with a little extra love—and trust me, they taste even better! Warm out of the oven with a drizzle of icing, these biscuits are sure to be a hit at breakfast or anytime you need a sweet treat.

Why You’ll Love This Recipe?

Flaky and soft texture. These biscuits are perfectly light and fluffy, with a tender crumb that melts in your mouth.
Sweet cinnamon flavor. The cinnamon and sugar swirl through the dough, creating a deliciously sweet bite in every piece.
Made from scratch. Skip the drive-thru and enjoy the homemade version of your favorite treat.
Versatile. Enjoy them on their own, or drizzle with icing for that extra special touch.

Ingredients

Here’s a sneak peek of what you’ll need. The full ingredient list is below!

All-purpose flour
Baking powder
Salt
Sugar
Ground cinnamon
Unsalted butter (cold)
Buttermilk
Raisins
Powdered sugar (for icing, optional)
Milk (for icing, optional)

Directions

Step 1: Preheat and Prep

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon. This will give your biscuits that lovely cinnamon flavor right through the dough.

Step 3: Cut in the Butter

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse crumbs. You want small pea-sized bits of butter in the dough to ensure the biscuits turn out flaky.

Step 4: Add the Buttermilk and Raisins

Make a well in the center of the mixture and pour in the buttermilk. Stir gently with a spatula until the dough just comes together. Be careful not to overmix! Once the dough is almost combined, fold in the raisins.

Step 5: Turn and Roll the Dough

Turn the dough out onto a lightly floured surface. Gently knead the dough 3-4 times to bring it together, then roll it out to about 1/2 inch thickness.

Step 6: Cut the Biscuits

Using a round biscuit cutter or a glass, cut the dough into biscuits. Press the cutter straight down (don’t twist) to ensure the biscuits rise evenly.

Step 7: Bake the Biscuits

Place the biscuits on the prepared baking sheet, making sure they’re touching slightly to help them rise evenly. Bake for 12-15 minutes, or until the tops are golden brown and the biscuits have risen beautifully.

Step 8: Optional Icing

If you’d like to drizzle icing over the biscuits, simply whisk together powdered sugar and a little milk until smooth, then drizzle it over the warm biscuits.

Expert Tips and Tricks

Cold butter is key! For the flakiest biscuits, make sure your butter is very cold when you cut it into the dough. You can even freeze the butter for a few minutes before using it.
Don’t overmix. Biscuits need gentle handling. Mix just until the dough comes together—this helps keep them light and tender.
Add extra cinnamon sugar. For a sweeter biscuit, you can sprinkle cinnamon sugar over the tops before baking.

Recipe Variations and Possible Substitutions

Add nuts. For a little crunch, try adding chopped pecans or walnuts along with the raisins.
Try dried cranberries or currants. If you want to change up the flavor, swap the raisins for dried cranberries or currants for a slightly tart twist.
Make them dairy-free. You can use non-dairy butter and a dairy-free milk substitute like almond milk or oat milk in place of buttermilk.

Serving and Pairing Suggestions

These cinnamon raisin biscuits are perfect for breakfast or brunch, and they pair beautifully with a cup of hot coffee or tea. They’re also great served alongside fresh fruit or scrambled eggs for a more filling meal. If you’re in the mood for something extra, add a dollop of whipped cream or serve them with a drizzle of maple syrup.

Storage and Reheating Tips

To store: Store leftover biscuits in an airtight container at room temperature for up to 2 days.
To freeze: Freeze the biscuits before baking by placing them on a baking sheet to freeze individually, then transfer them to a zip-top bag. Bake from frozen for 18-20 minutes when you’re ready to enjoy them.
To reheat: Reheat the biscuits in the oven at 350°F (175°C) for 5-10 minutes, or in the microwave for 20-30 seconds.

4 FAQs

Can I make these biscuits ahead of time?
Yes! You can prep the dough and refrigerate it overnight. Just cut the biscuits and bake them fresh in the morning.
Can I use regular milk instead of buttermilk?
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for 5 minutes before using.
What’s the best way to cut the butter into the dough?
Using a pastry cutter or a fork helps get the butter to the right consistency. You can also use your hands, but be careful not to warm the butter with your hands too much.
Can I make these biscuits without raisins?
Absolutely! You can skip the raisins or replace them with chocolate chips, nuts, or even fresh berries.

Conclusion

These Better Than Hardee’s Cinnamon Raisin Biscuits are a true homemade treat that’s sure to impress. With their flaky texture, sweet cinnamon flavor, and the perfect amount of raisins, they’re even better than the ones from the drive-thru! Whether you’re enjoying them as a breakfast treat or as an afternoon snack, they’re bound to become a favorite in your home. Give them a try, and prepare to fall in love with biscuits all over again!

Better Than Hardee’s Cinnamon Raisin Biscuits: A Heavenly Homemade Treat

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These homemade cinnamon raisin biscuits are light, fluffy, and packed with the perfect balance of sweet cinnamon sugar and juicy raisins. Made from scratch with a little extra love, they taste even better than Hardee’s version! Warm out of the oven with a drizzle of icing, these biscuits are perfect for breakfast or as a sweet treat anytime.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12 biscuits 1x
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, whisk together flour, baking powder, salt, sugar, and cinnamon.
Cut the cold butter into the flour mixture until it resembles coarse crumbs.
Make a well in the center and add buttermilk. Stir gently until combined, then fold in raisins.
Turn the dough out onto a floured surface, knead gently 3-4 times, and roll out to 1/2-inch thickness.
Cut out biscuits with a round cutter and place them on the baking sheet.
Bake for 12-15 minutes, until golden brown.
(Optional) Whisk powdered sugar and milk to make icing, then drizzle over warm biscuits.