Homemade Cinnamon Raisin Biscuits: The Ultimate Hardee’s Copycat Recipe with Creamy Vanilla Glaze
There’s nothing quite like a warm, tender biscuit, especially when it’s studded with sweet, plump raisins and generously drizzled with a creamy vanilla glaze. These homemade cinnamon raisin biscuits are designed to bring back those fond memories of your favorite fast-food breakfast treat. If you’ve ever craved the famous Hardee’s Cinnamon Raisin Biscuits, then you’ve come to the right place. This recipe is an authentic copycat, crafted to replicate that irresistible taste and texture you remember from childhood.
For many of us, cinnamon raisin biscuits conjure up a powerful sense of nostalgia. I vividly recall my grandma bringing home those delightful Hardee’s Cinnamon Raisin Biscuits when I was a kid. It wasn’t just a breakfast item; it was a special treat, a moment of pure joy. I even had California Raisins toys and bed sheets – yes, my 80’s childhood was definitely steeped in raisin-themed pop culture! Looking back, it’s quite amusing to think about cartoon raisin bed sheets, but those biscuits were truly iconic.
Now that I’m an adult, I no longer live in a town with a Hardee’s. Despite this, the craving for those soft, tender, and cinnamon-infused raisin biscuits, fresh from the oven and lavishly covered in a sweet vanilla glaze, never faded. Determined to recapture that magical taste, I set out to develop my own copycat recipe. And let me tell you, the results are absolutely phenomenal! It’s not just my opinion; I’ve shared these “bad boys” with friends and family, seeking unbiased feedback on how closely they resemble Hardee’s Cinnamon Raisin Biscuits. The overwhelming consensus is that they are incredibly close, truly capturing the essence of the original. Imagine sinking your teeth into a perfectly fluffy biscuit, bursting with juicy raisins and warm cinnamon, all enhanced by a luscious, smooth glaze.
Secrets to Perfectly Tender Cinnamon Raisin Biscuits
Achieving these tender, cinnamon-sweet biscuits with that signature fluffy texture and rich flavor relies on a couple of key secrets that make all the difference. These simple tricks will elevate your homemade biscuits from good to absolutely unforgettable.
Secret #1: Plump & Juicy Raisins Every Time
The secret to plump and juicy raisins in any baked good is this…A good soak in hot water to plump them back up!
Dried raisins, straight from the box, can often be a bit tough and chewy in baked goods. To ensure your biscuits are bursting with soft, succulent raisins, a simple pre-soak in hot water is essential. This rehydrates them, making them wonderfully plump and juicy, distributing moisture evenly throughout the biscuit. This step takes minimal effort but dramatically improves the texture and enjoyment of every bite. Don’t skip it!
Secret #2: The Magic of Heavy Cream
Heavy cream. 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.
Traditional biscuit recipes often require cutting cold butter into the flour, a step that can be tricky and time-consuming. Our secret weapon for a quicker, easier, and incredibly tender biscuit is heavy cream. Heavy cream acts as both the liquid and the fat in this recipe, simplifying the process by eliminating the need to cut in solid fats. Not only does this save time, but it also contributes to an unbelievably tender crumb and a richer flavor profile. The heavy cream also plays a role in creating that luscious, more decadent vanilla glaze that perfectly complements the warm biscuits.
How to Make Homemade Cinnamon Raisin Biscuits: Step-by-Step
Making these delightful biscuits is simpler than you might think! Follow these detailed steps for a batch of perfect Hardee’s-style cinnamon raisin biscuits.
- Prepare the Raisins: First, soak ½ cup of raisins in 1 cup of hot water for about 20 minutes. This is crucial for making them plump and juicy. While they soak, preheat your oven to 400 degrees Fahrenheit (200°C). Once plump, drain off the water completely and gently squeeze out any excess moisture. Discard the water.
- Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, salt, sugar, and cinnamon. Ensure all ingredients are well combined.
- Add Wet Ingredients & Raisins: Introduce the plumped raisins and the heavy cream to the dry mixture. Stir gently with a spoon or spatula until the dough just comes together. Be careful not to overmix; a few dry streaks are fine, as overmixing can lead to tough biscuits.
- Shape the Biscuits: Lightly flour your clean counter or a pastry board. Turn the biscuit dough out onto the floured surface. Gently pat the dough down to an even 1-inch thickness. Flour a biscuit cutter (or the rim of a glass) and cut out your biscuits. A metal biscuit cutter works best for cleanly cutting through the raisins. Arrange the cut biscuits side by side in a 9×13 inch baking pan. Gather any remaining dough scraps, gently press them together (avoiding overworking), pat down, and cut out any additional biscuits.
- Bake to Golden Perfection: Bake the biscuits in the preheated oven at 400 degrees Fahrenheit for 14-16 minutes, or until their tops are beautifully golden brown and they’ve risen nicely. Once baked, remove them from the oven and transfer them to a wire rack to cool slightly.
- Prepare and Apply Glaze: While the biscuits are cooling, prepare the creamy vanilla glaze. In a small bowl, whisk together the powdered sugar, vanilla extract, and heavy cream until completely smooth and free of lumps. Spoon or drizzle this luscious glaze generously over the tops of the warm biscuits. Serve immediately and enjoy!
Tips for Success & Variations
- Don’t Overmix: The key to tender biscuits is minimal handling of the dough. Mix just until combined.
- Cold Ingredients (Except Raisins): While we use hot water for raisins, traditionally, cold butter (or in this case, cold heavy cream) helps create a flakier biscuit.
- Even Thickness: Patting the dough to an even 1-inch thickness ensures uniform baking.
- Biscuit Cutter vs. Glass: While a glass can work, a sharp metal biscuit cutter provides a cleaner cut, especially important when dealing with raisins.
- Spice It Up: Feel free to add a pinch of nutmeg or allspice along with the cinnamon for an extra layer of warmth.
- Citrus Zest: A little orange or lemon zest in the dough can brighten the flavors beautifully.
- Buttermilk Substitute: If you don’t have heavy cream, you can try using buttermilk and some melted butter, though the texture and richness will vary slightly.
How to Freeze Cinnamon Raisin Biscuits for Later
These cinnamon raisin biscuits are incredibly freezer-friendly, making them perfect for meal prepping and enjoying a warm breakfast any day of the week. Here’s how to properly freeze them:
To freeze unbaked biscuits: Evenly space the freshly cut, unbaked biscuits on a baking sheet, ensuring they don’t touch each other. Cover the baking sheet tightly with cling film and freeze until the biscuits are solid, typically a few hours. Once frozen, transfer the solid biscuits to a freezer-safe Ziploc bag or airtight container, removing as much air as possible to prevent freezer burn. They can be stored for up to 2-3 months.
To bake from frozen: When you’re ready to enjoy, simply place the frozen biscuits in a 9×13 inch baking pan (they can be placed closer together than when fresh, as they won’t spread as much). Bake them in a preheated 400°F (200°C) oven as directed in the recipe, but allow a few extra minutes of baking time, usually an additional 5-10 minutes, until golden brown. Then, prepare and apply the vanilla glaze as instructed. Enjoying fresh, warm biscuits has never been easier!
More Freezer-Friendly Breakfast Recipes You’ll Love:
- Old Fashioned Oatmeal Waffles
- Lemon Blueberry Bread with Buttermilk Glaze
- Banana Pancakes
Cinnamon Raisin Biscuits (Hardee’s Copycat)
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Ingredients
- 1 cup hot water
- 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 cup heavy cream
For the Glaze
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 Tablespoons heavy cream
Instructions
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Soak ½ cup of raisins in 1 cup hot water for 20 minutes while you let the oven preheat to 400 degrees F (200 C). Drain off the water and squeeze out any excess. Discard water.
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In a medium sized mixing bowl, combine the flour, baking powder, salt, sugar and cinnamon. Add the plumped raisins and the heavy cream, stirring the biscuit dough until it’s just combined. Be careful not to overmix.
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Lightly flour the counter and turn the biscuit dough out. Pat the dough down to a 1-inch thickness. Using a floured biscuit cutter, cut into biscuits and place side by side in a 9×13 inch baking pan. Take any remaining scraps and gently press them together. Pat down again and cut remaining biscuits taking care not to overwork the dough.
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Bake for 14-16 minutes at 400 degrees F (200 C) or until the tops of the biscuits are golden brown. Remove to a wire rack to cool slightly.
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While the biscuits are cooling, whisk together the powdered sugar, vanilla extract, and cream until smooth. Spoon the glaze generously over the tops of the warm biscuits and serve immediately.
Notes
For best results, serve these cinnamon raisin biscuits warm and fresh. Any leftover biscuits can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in the microwave or oven for a fresh-baked taste.
Nutrition
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