A Warm, Fluffy, and Sweet Treat

If you’ve ever had Hardee’s cinnamon raisin biscuits, you know how soft, buttery, and packed with cinnamon flavor they are. This homemade version takes those flavors up a notch—tender, flaky biscuits with just the right amount of sweetness, cinnamon warmth, and juicy raisins. Ready in under 30 minutes, these biscuits are perfect for breakfast, brunch, or a sweet snack!

Why You’ll Love This Recipe

Growing up, grabbing a warm, icing-drizzled cinnamon raisin biscuit from Hardee’s was a treat I always looked forward to. But homemade biscuits? Even better.

This recipe uses real butter, brown sugar, and heavy cream to create that fluffy, melt-in-your-mouth texture with a rich, cinnamon-infused flavor. The icing on top is just the right finishing touch, making them utterly irresistible. Plus, these are made from scratch, so you can enjoy them anytime without a fast-food run!

Key Ingredients and Substitutions

All-Purpose Flour – The base for a soft and fluffy biscuit.
Baking Powder & Baking Soda – Help create that light, airy rise.
Cold Butter – Essential for flaky layers.
Heavy Cream – Adds richness and moisture.
Brown Sugar & Cinnamon – Bring in the signature sweet, spiced flavor.
Raisins – Soak them in warm water for extra plumpness.
Vanilla Glaze – A simple mix of powdered sugar, milk, and vanilla to drizzle on top.

How to Make Better Than Hardee’s Cinnamon Raisin Biscuits

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, salt, brown sugar, and cinnamon.

Step 3: Cut in the Butter

Using a pastry cutter or your fingers, cut cold butter into the dry mixture until it resembles coarse crumbs.

Step 4: Add the Wet Ingredients

Stir in raisins, heavy cream, and vanilla extract until a soft dough forms.

Step 5: Shape and Bake

Turn the dough onto a floured surface and gently press it to about ¾-inch thickness. Cut into biscuits and place on the baking sheet. Bake for 12-15 minutes, until golden brown.

Step 6: Make the Glaze

Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm biscuits.

Expert Tips for the Best Biscuits

Use very cold butter – This keeps the biscuits flaky.
Don’t overwork the dough – Mix just until combined to keep them light and tender.
Soak the raisins – Plumping them up ensures they stay soft in the biscuits.

Serving Suggestions

These biscuits are delicious on their own, but here are some ideas:

Serve with a hot cup of coffee or tea.
Pair with fresh fruit or yogurt for a balanced breakfast.
Add a pat of butter or extra drizzle of glaze for even more indulgence.

Storage and Reheating Tips

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in the fridge for up to 5 days.
Freezer: Wrap individually and freeze for up to 2 months.
Reheating: Warm in the microwave for 15-20 seconds or in a 300°F oven for 5 minutes.

Frequently Asked Questions

Can I use buttermilk instead of heavy cream?

Yes! Buttermilk adds a slight tang and works well as a substitute.

How do I prevent my biscuits from being dense?

Make sure to use cold butter and don’t overmix the dough.

Can I add nuts or other dried fruits?

Absolutely! Chopped pecans or dried cranberries make a great addition.

Do I have to use a biscuit cutter?

Nope! You can simply cut the dough into squares for a rustic look.

The Best Homemade Cinnamon Raisin Biscuits

These Better Than Hardee’s Cinnamon Raisin Biscuits are soft, buttery, and packed with cinnamon-sweet goodness. Whether you’re reminiscing about the fast-food classic or just want a delicious homemade treat, this recipe won’t disappoint. Give them a try and let me know how you like them!

Better Than Hardee’s Cinnamon Raisin Biscuits

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Author: Lily Carter
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: 22-25 minutes
Yield: 10–12 biscuits (increased to 12-14) 1x
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These homemade cinnamon raisin biscuits are soft, flaky, and bursting with cinnamon and brown sugar flavor. Topped with a sweet vanilla glaze, they’re the perfect sweet treat for breakfast, brunch, or a snack.

Instructions

Preheat and Prep:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, brown sugar, and cinnamon.
Cut in the Butter:
- Using a pastry cutter or your fingers, cut the cold butter into the dry mixture until it resembles coarse crumbs.
Add the Wet Ingredients:
- Stir in the soaked raisins, heavy cream, and vanilla extract until a soft dough forms.
Shape and Bake:
- Turn the dough onto a floured surface and gently press it to about ¾-inch thickness. Cut the dough into biscuits and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the biscuits are golden brown.
Make the Glaze:
- While the biscuits are baking, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the warm biscuits once they’re out of the oven.

Notes

For extra flakiness, make sure the butter is very cold.
Don’t overwork the dough, as this can make the biscuits dense.
Soak the raisins to ensure they remain soft and juicy in the biscuits.

Nutrition

Serving Size: 1 biscuit
Calories: 250
Sugar: 16g
Sodium: 150mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg