Cinnamon Raisin Biscuits

Cinnamon raisin biscuits

These taste very much like Hardee’s cinnamon raisin biscuits, and they smell wonderful while baking! I hand pat my biscuits, but if you want more visually appealing biscuits, you can roll out the dough to ½-inch thick and cut them with a biscuit cutter. This recipe made six large biscuits.

Holle’s Cinnamon-Raisin Biscuits recipe

What you’ll need:

  • 2 cups self-rising flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1/3 cup shortening
  • 2 tablespoons cold butter
  • ¾ cup buttermilk
  • 2/3 cup raisins
  • 2 teaspoons ground cinnamon
  • 1 cup powdered sugar
  • 1 tablespoon melted butter
  • ½ teaspoon vanilla
  • 1 tablespoon milk

Directions: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening and butter until mixture resembles coarse meal.

Gradually add enough buttermilk to form a soft dough. Add raisins and cinnamon. If dough is too sticky, add a little more flour.  Pinch off pieces of dough, smooth into a ball with your hands, and place on slightly greased baking sheet. Flatten the dough with your fingers to about ½-inch thick. Biscuits should be almost touching.

Bake at 400 degrees for about 13 minutes.

While the biscuits are baking, make the glaze. Combine powdered sugar, melted butter, vanilla, and milk. Spread on biscuits while they’re warm.