Buttery Hardee’s Cinnamon Raisin Biscuits
These copycat Hardee’s cinnamon raisin biscuits give you the same flaky, cinnamon-flecked layers and sweet vanilla glaze you know from the drive-thru, all from your own oven in about half an hour.
They use simple pantry staples and a few quick folds to build those buttery ribbons, so you get a tender biscuit studded with plump raisins every time.
What Makes These Biscuits So Good
Cold butter and a light hand are the real secrets here. As the biscuits bake, the butter melts into steam pockets that lift the dough into dozens of thin, golden layers.
The raisins soak up just enough moisture in the oven to stay soft and juicy, while the cinnamon and buttermilk keep the crumb tender with a subtle tang. A quick vanilla glaze sets just like the original, giving each bite that bakery-shop finish without being overly sweet.
Ingredients
- 2 cups (250 g) all-purpose flour: spooned and leveled for accuracy
- 1/4 cup (50 g) granulated sugar: adds a light sweetness to the dough
- 2 tsp baking powder: helps with rise
- 1/2 tsp baking soda: reacts with the buttermilk for extra lift
- 1/2 tsp fine sea salt: balances the sugar and spice
- 2 tsp ground cinnamon: the warm spice that defines these biscuits
- 1/2 cup (115 g) cold unsalted butter: cut into small cubes, keep it fridge-cold
- 3/4 cup (120 g) raisins: dark or golden both work
- 3/4 cup (180 ml) cold buttermilk: plus 1 tbsp more for brushing the tops
- For the glaze: 1 cup (120 g) powdered sugar, 2 tbsp whole milk, 1/2 tsp vanilla extract
Variations / Substitutions
- Swap the raisins: dried cranberries or chopped dried cherries work nicely, and a handful of toasted pecans adds crunch.
- No buttermilk: stir 2 tsp lemon juice or white vinegar into 3/4 cup whole milk and let it sit for 5 minutes before using.
- Dairy-free option: use plant-based butter sticks and almond milk in the glaze.
If you enjoy these biscuits, try our classic buttermilk biscuits next.
How to Make Hardee’s Cinnamon Raisin Biscuits
Step 1: Mix the Dry Ingredients and Cut in Butter
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Whisk the 2 cups flour, 1/4 cup sugar, baking powder, baking soda, salt, and cinnamon together in a large bowl.
Scatter the cold butter cubes over the flour mixture. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the largest pieces are about the size of peas and the whole thing looks like coarse crumbs. It’s fine if a few bigger bits remain, they will create those flaky pockets.
Step 2: Stir in the Raisins and Buttermilk
Toss the raisins into the flour and butter mixture so they get coated lightly. Pour the 3/4 cup cold buttermilk over everything and stir with a fork just until the dough comes together in a shaggy mass. The moment you no longer see dry flour, stop mixing.
Overworking the dough now will make the biscuits tough, so a few loose floury spots are actually a good sign.
Step 3: Shape and Cut the Biscuits
Turn the dough out onto a lightly floured counter and gather it into a rough rectangle. Pat it down to about a 1-inch thickness, then fold one side over the middle and the other side on top, like folding a letter. Give the dough a quarter turn, pat it out again to 1 inch thick, and repeat the letter fold one more time.
This stacking technique creates those visible layers. Finally, pat the dough to an even 1-inch thickness and use a 2-inch round cutter to stamp out biscuits, pressing straight down without twisting. Gather the scraps gently, pat them out once more, and cut the remaining biscuits. Arrange them on the prepared baking sheet so they sit just touching each other, then brush the tops with the extra tablespoon of buttermilk.
Step 4: Bake the Biscuits
Slide the baking sheet into the oven and bake for 12 to 15 minutes, until the biscuits are puffed and deep golden on top. If your oven runs hot, start checking at the 11-minute mark.
When they’re done, transfer the tray to a wire rack and let the biscuits cool for about 5 minutes. They’ll be tender and steaming inside.
Step 5: Drizzle the Glaze and Serve
While the biscuits are still warm, whisk the powdered sugar, milk, and vanilla together in a small bowl. The glaze should be thick but pourable, so add a few more drops of milk if needed.
Use a spoon to drizzle the icing back and forth over the tops of the biscuits and serve them right away. The glaze will set slightly as it hits the warm surface, leaving you with that irresistible bakery window look.
Tips for Bakery-Style Biscuits
- Keep the butter, buttermilk, and bowl cold. Chilling everything for 10 minutes before you start makes a real difference in rise and flakiness.
- Don’t twist the cutter. A straight down punch seals the edges so the biscuits climb straight up in the oven.
- For the tallest biscuits, arrange them so they almost touch on the tray; they’ll push against each other as they rise.
- Leftover biscuits are best reheated in a 350°F (175°C) oven or toaster oven for about 5 minutes; the microwave will make them gummy.
Bake times by biscuit size:
| Biscuit Cutter Size | Bake Time |
|---|---|
| 2-inch cutter | 12-15 minutes |
| 3-inch cutter | 15-18 minutes |
Storing and Reheating
- Refrigerate: Keep glazed or unglazed biscuits in an airtight container for up to 3 days. Unglazed biscuits hold their texture a bit better.
- Reheating: Warm refrigerated biscuits in a 350°F (175°C) oven for 4 to 5 minutes. You can add the glaze after reheating if you stored them plain.
- Freezing unbaked: Flash-freeze cut biscuit rounds on a tray until solid, then store in a freezer bag for up to 1 month. Bake from frozen, adding 3 to 5 extra minutes.
What to Serve With Hardee’s Cinnamon Raisin Biscuits
These sweet biscuits are breakfast on their own, but a bowl of fresh berries or sliced melon cuts through the richness nicely. A hot cup of black coffee or a cold glass of milk feels exactly right alongside one. If you want a more savory spread, a couple of scrambled eggs and a few slices of crisp bacon turn them into a full diner-style plate.
Frequently Asked Questions
Can I use milk instead of buttermilk?
You can, but the biscuits won’t be quite as tender. Stir 2 teaspoons of lemon juice or white vinegar into 3/4 cup whole milk, let it sit 5 minutes, then use that in place of the buttermilk.
Why did my biscuits come out tough?
That’s almost always from overmixing the dough or twisting the cutter. Stir just until the flour disappears and press the cutter straight down for the lightest texture.
Can I freeze the baked biscuits?
Yes, freeze them unglazed in a single layer, then transfer to a freezer bag. Thaw at room temperature and warm in the oven before adding the glaze.
Do I have to use the glaze?
The glaze gives them that signature Hardee’s finish, but the biscuits are lovely without it too. Brush the warm tops with a little melted butter instead for a simpler finish.
Hardee’s Cinnamon Raisin Biscuits Recipe
Ingredients
Method
- Preheat oven to 425°F (220°C). Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a bowl. Cut in cold butter until pea-sized pieces form.
- Stir in raisins, then pour in cold buttermilk and mix just until dough comes together.
- Turn dough onto floured surface, pat to 1 inch thick, and do two letter folds. Pat to 1 inch thickness, cut with a 2-inch round cutter without twisting, place on lined baking sheet, and brush tops with extra buttermilk.
- Bake 12 to 15 minutes until golden brown, then cool on a rack for 5 minutes.
- Whisk powdered sugar, milk, and vanilla for the glaze, drizzle over warm biscuits, and serve right away.
