Name: Better Than Hardee's Cinnamon Raisin Biscuits: A Homemade Treat You’ll Love
Prep time: 10 min
Cook time: PT-483872H15M6S
Total time: PT-483872H15M6S
Cuisine: American
Ingredients: 2 1/2 cups All-purpose flour; 1 tablespoon Baking powder; 1/4 cup Sugar; 1/2 teaspoon Salt; 1/2 cup Butter (cold, cut into small cubes); 3/4 cup Milk; 1/2 cup Raisins; 1 tablespoon Ground cinnamon; 1/4 cup Brown sugar; 1 teaspoon Vanilla extract

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If you’ve ever had Hardee’s Cinnamon Raisin Biscuits, then you already know how delicious and comforting they are. But guess what? I’ve got a recipe that will make you forget all about the drive-thru and never want to leave your kitchen again. These Better Than Hardee’s Cinnamon Raisin Biscuits are soft, flaky, sweet, and packed with all the cinnamon-raisin goodness you crave. And the best part? You can make them at home in no time!

Why You’ll Love This Recipe?

First off, these biscuits are a total game-changer. They’re just as soft and fluffy as you remember, but with that homemade touch that takes them to the next level. The cinnamon-sugar swirl gives them the perfect amount of sweetness, while the raisins add a little chewiness that complements the flaky texture of the biscuit. Plus, they’re super easy to make, and once you’ve tasted them fresh out of the oven, you’ll never go back to the store-bought version again.

Ingredients
(Full list of ingredients below)

All-purpose flour
Baking powder
Sugar
Salt
Butter
Milk
Raisins
Ground cinnamon
Brown sugar
Vanilla extract

Directions

Step 1: Preheat and Prep

Start by preheating your oven to 425°F and lightly greasing a baking sheet or lining it with parchment paper. This ensures your biscuits won’t stick and will bake evenly.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. This is the base of your biscuit dough, and it will give you that light, flaky texture once everything comes together.

Step 3: Cut in the Butter

Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter, fork, or your hands to work the butter into the flour mixture until it resembles coarse crumbs. This step is key for achieving that perfect flaky biscuit texture.

Step 4: Add Milk and Mix

Slowly pour in the milk and mix until just combined. Be careful not to overwork the dough—overmixing can make your biscuits tough, and we want them light and tender.

Step 5: Add the Raisins

Fold in the raisins, making sure they’re evenly distributed throughout the dough. You want that pop of sweetness in every bite!

Step 6: Roll and Cut the Dough

Turn the dough out onto a floured surface and gently roll it out to about 1-inch thickness. Use a round biscuit cutter (or a glass) to cut out biscuits and place them onto your prepared baking sheet. Gather any leftover dough, re-roll it, and cut out more biscuits.

Step 7: Make the Cinnamon-Sugar Topping

In a small bowl, mix together the cinnamon and brown sugar. Once the biscuits are on the baking sheet, sprinkle this cinnamon-sugar mixture generously over the top of each one. It’ll create that signature sweet, spiced crust you love.

Step 8: Bake and Enjoy

Bake the biscuits for about 12-15 minutes, or until they’re golden brown and slightly puffed. When they come out of the oven, you’ll be hit with the most amazing smell of cinnamon and sugar—it’s seriously hard to resist.

Step 9: Cool and Serve

Allow the biscuits to cool for a few minutes before serving. You can eat them warm or at room temperature, but trust me, they’re best enjoyed fresh out of the oven with a little butter or cream cheese spread on top.

Expert Tips and Tricks

Cold Butter: Make sure the butter is cold when you cut it into the flour. This creates that flakiness that makes these biscuits so delicious.
Don’t Overmix: When adding the milk, mix just until combined. Overmixing can make your biscuits dense instead of light and fluffy.
Add More Raisins: If you love raisins, feel free to add a bit more than the recipe calls for! You can never go wrong with extra sweetness in your biscuits.
Use Buttermilk: For an extra rich flavor, swap the regular milk for buttermilk. It adds a subtle tang and makes the biscuits even fluffier.

Recipe Variations and Possible Substitutions

No Raisins?: If you’re not a fan of raisins, you can easily substitute them with dried cranberries, currants, or even chocolate chips if you want a more decadent twist.
Vegan Option: To make these biscuits vegan, use plant-based butter and milk. The texture and flavor will still be deliciously flaky.
Spiced Biscuits: If you love a little extra spice, try adding a pinch of nutmeg or ginger to the cinnamon sugar topping for more depth of flavor.

Serving and Pairing Suggestions

These biscuits are perfect on their own, but if you’re looking to make them a bit more indulgent, serve them with a drizzle of honey or maple syrup for an extra burst of sweetness. You can also pair them with a hot cup of coffee or tea for the perfect morning treat. They also make a fantastic addition to a brunch spread or a holiday breakfast.

Storage and Reheating Tips

If you have any leftovers (though I doubt it!), store the biscuits in an airtight container at room temperature for up to 3 days. To reheat, simply warm them in the oven for 5 minutes at 350°F, or microwave them for 10-15 seconds to get them nice and warm.

FAQs

Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just be sure to bring it to room temperature before rolling it out and cutting the biscuits.
Can I freeze these biscuits?
Absolutely! You can freeze the unbaked biscuits on a baking sheet, then transfer them to a freezer-safe bag. When you’re ready to bake them, pop them straight into the oven (no thawing necessary)—just add a couple of extra minutes to the baking time.
Can I use a different flour?
You can try using whole wheat flour for a slightly denser texture, but keep in mind that the flavor and texture will be a bit different from the original recipe.
Why are my biscuits too tough?
Overmixing the dough is the main culprit for tough biscuits. Be gentle when mixing and only stir until the dough just comes together.

Conclusion

These Better Than Hardee’s Cinnamon Raisin Biscuits are everything you want in a biscuit—flaky, sweet, and perfectly spiced. Whether you’re enjoying them for breakfast, dessert, or as a midday snack, they’re bound to become a favorite in your household. Plus, they’re super easy to make, so you can enjoy fresh, homemade biscuits anytime. Trust me, once you’ve tasted these, there’s no going back to the fast-food version!

Better Than Hardee’s Cinnamon Raisin Biscuits: A Homemade Treat You’ll Love

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Author: Emily
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: 22-25 minutes
Yield: 10–12 biscuits 1x
Category: Breakfast, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Soft, flaky, sweet, and packed with cinnamon-raisin goodness, these homemade biscuits are better than Hardee’s Cinnamon Raisin Biscuits. Perfectly spiced with cinnamon sugar and filled with raisins, they make for a comforting treat fresh from the oven.

Instructions

Preheat your oven to 425°F and grease or line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
Cut in the cold butter using a pastry cutter, fork, or hands until the mixture resembles coarse crumbs.
Slowly pour in the milk and stir until just combined. Be careful not to overmix.
Fold in the raisins evenly.
Turn the dough out onto a floured surface and roll it out to about 1-inch thickness. Cut biscuits with a round cutter and place them on the baking sheet.
Mix cinnamon and brown sugar in a small bowl, then sprinkle over the tops of the biscuits.
Bake for 12-15 minutes or until golden brown and slightly puffed.
Cool for a few minutes and serve warm.