The Ultimate Copycat Hardee’s Cinnamon Raisin Biscuits with Creamy Vanilla Glaze

There’s nothing quite like the comforting taste of a warm, tender biscuit, especially when it’s studded with plump, sweet raisins and crowned with a luscious vanilla glaze. If you grew up cherishing those iconic Cinnamon Raisin Biscuits from Hardee’s, you’re in for a treat. This recipe aims to perfectly capture that nostalgic flavor and texture, bringing the magic of your childhood breakfast right into your kitchen. Imagine sinking your teeth into a soft, fluffy biscuit, bursting with cinnamon warmth and juicy raisins, all enrobed in a sweet, creamy frosting. It’s more than just a breakfast item; it’s a memory on a plate.

Rekindling Childhood Memories: The Hardee’s Cinnamon Raisin Biscuit Craving

For many, the mention of Cinnamon Raisin Biscuits immediately brings to mind fond childhood mornings. I vividly remember my grandma treating us to these delightful biscuits from Hardee’s. They were a simple pleasure, a sweet start to the day that left a lasting impression. It was the era of the California Raisins – yes, I had the toys, even the bed sheets! Looking back, it’s quite amusing that cartoon raisins became such a cultural phenomenon, but they certainly made an impact on my young mind, intertwining with the joy of those sweet biscuits.

Now, as an adult, I no longer live in a town graced by a Hardee’s, but the craving for those soft, tender, and perfectly spiced cinnamon raisin biscuits, warm from the oven and drenched in a rich vanilla glaze, never faded. This persistent longing motivated me to embark on a culinary quest: to create my own copycat recipe that could rival the original. After much experimentation and taste-testing, I’m thrilled to share that these homemade cinnamon raisin biscuits are truly exceptional. And it’s not just my biased opinion! I’ve shared these treats with friends and family, all former Hardee’s enthusiasts, and the consensus is unanimous: they taste remarkably close to the beloved fast-food classic. This recipe captures the essence of those cherished biscuits, delivering a delightful blend of sweetness, spice, and unmatched tenderness.

The Secrets to Perfectly Tender Cinnamon Raisin Biscuits

Achieving biscuits that are both tender and flavorful, with plump raisins and a delightful texture, isn’t just about mixing ingredients. There are two key secrets that elevate this cinnamon raisin biscuit recipe from good to extraordinary. These techniques simplify the process while maximizing flavor and tenderness, ensuring every bite is a little piece of heaven.

Secret #1: The Art of Plump Raisins

Have you ever had a baked good where the raisins were dry and hard? It’s a common disappointment that can easily be avoided. The first secret to creating perfectly tender and sweet cinnamon raisin biscuits lies in the raisins themselves. To ensure they are irresistibly plump and juicy in any baked good, a simple but crucial step is required: a good soak in hot water. This rehydrates the dried fruit, bringing them back to life and infusing them with moisture, which translates to a burst of sweetness and softness in every bite. This also prevents them from absorbing moisture from your biscuit dough, which could otherwise lead to dry biscuits. Don’t skip this step – it’s a game-changer for raisin texture!

The secret to plump and juicy raisins in any baked good is this…A good soak in hot water to plump them back up!

Secret #2: The Magic of Heavy Cream for Tender Biscuits

Traditional biscuit recipes often call for cutting cold butter into flour, a technique that creates flaky layers. While delicious, it can be a bit messy and time-consuming. My second secret simplifies this process dramatically while yielding incredibly tender biscuits: heavy cream. In this recipe, heavy cream acts as the primary fat source, eliminating the need for cutting in butter. This not only makes the dough quicker and easier to prepare but also contributes to an unparalleled tenderness and richness in the finished product. The high fat content of heavy cream also lends a luxurious, smooth quality to the vanilla glaze, making it even more decadent. It’s a simple swap that makes a world of difference in both preparation and taste, creating biscuits that are moist, rich, and utterly melt-in-your-mouth delicious.

Heavy cream acts as the fat in these biscuits. It takes out the step of cutting the fat into the flour mixture, making these quicker and easier. But it also makes the glaze on the tops just a little richer.

How to Make These Delightful Cinnamon Raisin Biscuits

Crafting these homemade cinnamon raisin biscuits is a straightforward and rewarding process. Follow these steps for perfect, tender, and sweet biscuits every time, infused with wonderful cinnamon flavor and perfectly plump raisins.

1. Prepare the Raisins: Begin by soaking ½ cup of raisins in 1 cup of hot water for about 20 minutes. This is critical for achieving those plump, juicy raisins mentioned in our first secret. While the raisins are soaking, preheat your oven to a robust 400 degrees Fahrenheit (200°C) to ensure a quick, high-heat bake that helps biscuits rise beautifully. Once plump, drain the water thoroughly and gently squeeze out any excess moisture from the raisins. Discard the soaking water.
2. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder (which gives the biscuits their lift), salt (to balance the sweetness), granulated sugar and aromatic cinnamon. Ensure these are well combined to distribute the leavening agents and flavor evenly throughout the dough.
3. Add Wet Ingredients & Raisins: Next, gently fold in your plumped raisins into the dry mixture. Then, pour in the heavy cream. Stir just until the ingredients are combined and a shaggy dough forms. Be careful not to overmix; overworking biscuit dough can lead to tough biscuits. The goal is just enough mixing to bring everything together.
4. Shape the Dough: Lightly flour a clean counter surface. Turn the biscuit dough out onto the floured counter. Gently pat the dough down with your hands to an even 1-inch thickness. Avoid using a rolling pin if possible, as the pressure can compress the dough and inhibit its rise.
5. Cut the Biscuits: Using a floured biscuit cutter (a metal one like this set on Amazon works best for cleanly cutting through the raisins), cut out your biscuits. For optimal rise, press straight down without twisting the cutter. Place the cut biscuits side by side in a 9×13 inch baking pan. Gather any dough scraps, gently press them together without kneading, pat them down again, and cut out any remaining biscuits. Again, avoid overworking the dough to maintain tenderness.
6. Bake to Golden Perfection: Bake the biscuits in your preheated 400-degree F oven for 14-16 minutes, or until their tops are beautifully golden brown and they have risen significantly.
7. Prepare and Apply the Glaze: While the biscuits are cooling slightly on a wire rack, whisk together the powdered sugar, vanilla extract, and two tablespoons of heavy cream for the glaze until it’s perfectly smooth and drizzly. Spoon this creamy vanilla glaze generously over the tops of the warm biscuits. The warmth of the biscuits will allow the glaze to set perfectly, creating that signature sweet coating. Serve immediately and enjoy!

Tips for the Perfect Cinnamon Raisin Biscuits Every Time

Beyond the two core secrets, a few additional tips can help ensure your homemade cinnamon raisin biscuits are consistently excellent:

• Don’t Overmix: This is crucial for any biscuit recipe. Overmixing develops the gluten in the flour, leading to tough biscuits instead of light, tender ones. Mix just until the ingredients are combined.
• Cold Cream (Optional, but Recommended): While heavy cream is a shortcut for fat, keeping it cold helps maintain the structure and prevents the dough from getting too warm, which can also affect texture.
• Use a Sharp Cutter: A sharp biscuit cutter ensures clean edges, allowing the biscuits to rise evenly. Twisting the cutter can seal the edges and inhibit rise.
• Bake Close Together: Placing biscuits side-by-side in the pan encourages them to rise taller. As they bake, they support each other, creating a softer side texture.
• Fresh Ingredients: Ensure your baking powder is fresh. Expired leavening agents won’t give your biscuits the lift they need, resulting in dense biscuits.

Freezing Cinnamon Raisin Biscuits for Later Enjoyment

One of the best things about these delicious cinnamon raisin biscuits is that they are incredibly freezer-friendly, making them perfect for meal prep or spontaneous breakfast cravings. You can prepare a batch ahead of time and have warm, fresh biscuits whenever you desire.

How to Freeze Unbaked Biscuits:

To freeze unbaked biscuits, follow the recipe instructions up to the point of cutting them out. Evenly space the raw biscuits on a baking sheet, ensuring they do not touch each other. This prevents them from freezing into one solid block. Cover the baking sheet with plastic cling film and place it in the freezer until the biscuits are solid, usually a few hours. Once frozen, transfer the individual biscuits to a heavy-duty freezer-safe Ziploc bag or an airtight container. Make sure to remove as much air as possible from the bag to prevent freezer burn. They can be stored in the freezer for up to 2-3 months.

Baking from Frozen:

When you’re ready to enjoy them, simply take the desired number of frozen biscuits and place them in a 9×13 inch baking pan (they can still be placed side-by-side). You do not need to thaw them beforehand. Bake them as directed in the recipe (400 degrees F), but allow for an additional 5-10 minutes of baking time, as they are starting from a frozen state. Keep an eye on them until they are golden brown and cooked through. Once baked and slightly cooled, glaze them as directed and serve warm. It’s an easy way to have fresh, homemade biscuits with minimal effort on a busy morning!

More Freezer-Friendly Breakfast Recipes to Love:

If you appreciate the convenience of freezer-friendly breakfast options, here are a few other delightful recipes that are perfect for making ahead:

• Old Fashioned Oatmeal Waffles
• Lemon Blueberry Bread with Buttermilk Glaze
• Banana Pancakes

Cinnamon Raisin Biscuits

Tender and sweet cinnamon raisin biscuits full of plump raisins and topped with a creamy vanilla glaze, just like the beloved Hardee’s classic.

Rating: 4.52 from 124 votes

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 12 biscuits

Author: Amy D

Ingredients

For the Biscuits:

• 1 cup hot water (for soaking raisins)
• 1/2 cup raisins
• 2 cups all-purpose flour
• 1 Tablespoon + 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 Tablespoon sugar
• 1 teaspoon cinnamon
• 1 1/2 cups heavy cream

For the Glaze:

• 2/3 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 Tablespoons heavy cream

Instructions

1. Prepare Raisins: Soak ½ cup of raisins in 1 cup hot water for 20 minutes while the oven preheats to 400°F (200°C). Drain off the water and squeeze out any excess moisture. Discard water.
2. Mix Dry Ingredients: In a medium-sized mixing bowl, combine the flour, baking powder, salt, sugar, and cinnamon.
3. Combine Wet & Dry: Add the plumped raisins and the heavy cream to the dry mixture, stirring the biscuit dough until it’s just combined. Avoid overmixing.
4. Shape & Cut: Lightly flour your counter. Turn the biscuit dough out and gently pat it down to a 1-inch thickness. Using a floured biscuit cutter, cut into biscuits and place them side by side in a 9×13 inch baking pan. Gently press any remaining scraps together, pat down, and cut additional biscuits, taking care not to overwork the dough.
5. Bake: Bake for 14-16 minutes at 400°F (200°C) or until the tops of the biscuits are golden brown. Remove to a wire rack to cool slightly.
6. Glaze & Serve: While the biscuits are cooling, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of heavy cream until smooth. Spoon the glaze generously over the tops of the warm biscuits and serve immediately.

Notes

For best results, do not overwork the biscuit dough, as this can lead to tough biscuits. Ensure your baking powder is fresh for optimal rise. Biscuits can be frozen unbaked as directed above.

Nutrition

Serving: 1 of 12 biscuits (Nutritional information is an estimate and can vary based on ingredients and preparation.)

We hope you enjoy making and savoring these delightful Hardee’s copycat Cinnamon Raisin Biscuits as much as we do. They are truly a taste of nostalgia, made fresh in your own kitchen.

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