HARDEE'S CINNAMON RAISIN BISCUITS
When I lived in the mid-west, I use to get these biscuits as a morning breakfast on occasion....well, on more occasions than I should have. I loved the warm tender biscuits with cinnamon swirlled in it and the sweet icing melting down. Having moved to California 12 years ago, I have really missed these as there are no Hardee's out here. I've found a copy cat recipe for it and I'm on cloud 9!! The person who posted this on another site said she use to work at Hardee's so this is the real-deal ! I can't wait to make these for my husband and kids!
Provided by Pam-I-Am
Categories Breads
Time 35m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Mix flour, baking powder, salt, baking soda and sugar.
- Blend in shortening with a fork until mixture is fine.
- Add milk and stir until just mixed. Only add enough milk to form dough. Add raisins and mix.
- Add cinnamon and mix until swirled through batter. Do not mix batter any more than you have to.
- Scrape batter onto well-floured surface. Flour top and pat down with hands until 1/2-inch thick.
- Cut with 2-inch cutter and place on greased baking pan.
- Bake at 400°F for 10-15 minutes until golden brown.
- Frost with powdered sugar glaze icing.
CINNAMON RAISIN BISCUITS (HARDEES CLONE)
Fabulous copycat version of Hardees Cinnamon Raisin Biscuits! My family was upset when Hardees moved out of our area, but they're happy once again with these biscuits! I found this recipe on the internet.
Provided by KeithsKelly
Categories Breads
Time 10m
Yield 9 biscuits, 9 serving(s)
Number Of Ingredients 6
Steps:
- Mix bisquick, buttermilk, raisins, cinnamon and sugar until dough forms. Turn onto a floured board and knead 1-2 minutes.
- Roll about 1/2" thick then cut into round biscuits. Brush tops with melted butter.
- Bake 8-10 minutes at 400* or until lightly browned (I'm guessing at the temperature!). Drizzle with powdered sugar glaze and enjoy!
GLAZED RAISIN-CINNAMON BISCUITS
From Betty's Soul Food Collection... Mmm! Bake up a wonderful aroma and taste with sweet and cinnamony biscuits.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. In medium bowl, stir all biscuit ingredients just until soft dough forms.
- Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter dipped in Bisquick mix. On ungreased cookie sheet, place biscuits 2 inches inches apart.
- Bake 8 to 10 minutes or until golden brown. While biscuits are baking, in small bowl, beat all glaze ingredients with spoon until smooth. Spread glaze over warm biscuits.
Nutrition Facts : Calories 170, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Biscuit, Sodium 310 mg, Sugar 15 g, TransFat 1/2 g
ICED CINNAMON RAISIN BISCUITS
A quick and easy breakfast item reminiscent of a famous fast-food version.
Provided by Karen Zastrow
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk baking mix, white sugar, and cinnamon together in a bowl; stir in milk until dough is just combined. Fold raisins into dough. Knead dough about 10 times and roll out to 1/2-inch thickness. Cut round biscuits using a biscuit cutter or cookie cutter; arrange on a baking sheet.
- Bake in the preheated oven until lightly browned, 8 to 10 minutes.
- Stir confectioners' sugar, water, and vanilla extract together until glaze is smooth; drizzle over warm biscuits.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 30.7 g, Cholesterol 1.1 mg, Fat 4.1 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 321.3 mg, Sugar 14.1 g
CINNAMON RAISIN BISCUITS
My husband, children, in-laws and grandchildren really enjoy these biscuits! They're especially good for breakfast, but can be served at any meal.
Provided by Taste of Home
Time 35m
Yield 10 biscuits.
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour, baking powder, sugar, cinnamon and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and raisins; stir just until combined. , Turn dough onto a floured surface. Knead just until smooth, about 2 minutes. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter; place on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden. , Meanwhile, combine icing ingredients. Drizzle over warm biscuits.
Nutrition Facts : Calories 257 calories, Fat 11g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 248mg sodium, Carbohydrate 37g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON RAISIN BISCUITS
Tender and sweet cinnamon raisin biscuits full of plump raisins and topped with a creamy vanilla glaze.
Provided by Amy D
Categories Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- Soak ½ cup of raisins in 1 cup hot water for 20 minutes while you let the oven preheat to 400 degrees. Drain off the water and squeeze out any excess. Discard water.
- In a medium sized mixing bowl, combine the flour, baking powder, salt, sugar and cinnamon. Add the raisins and the cream, stirring the biscuit dough until it's just combined
- 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 9x13 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.
- Bake for 14-16 minutes at 400 degrees or until the tops of the biscuits are golden brown. Remove to a wire rack to cool.
- While the biscuits are cooling, whisk together the powdered sugar, vanilla and cream until smooth. Spoon the glaze over the tops of the biscuits and serve.
Nutrition Facts : ServingSize 12 Servings
CINNAMON-RAISIN BISCUITS
If you are looking for a cinnamon-raisin biscuit that tastes like the pros, you have to try these amazing biscuits baked in an iron skillet. I've tried many other recipes but they didn't come close. I came up with this recipe myself and I must say there pretty darn close to the pros.
Provided by Teresa
Categories Bread Quick Bread Recipes Biscuits
Time 20m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Add oil to a skillet and place in the oven to heat.
- Combine baking mix, sugar, cinnamon, and raisins in a medium-sized bowl and mix well. Cut in shortening using a fork until crumbly. Add milk until a soft dough form and mixture pulls away from the sides of the bowl.
- Knead dough on a floured surface until no longer sticky. Press dough out using fingers to 1/2-inch thick. Use a 2 1/2-inch round cutter to cut out about 10 biscuits.
- Remove skillet from the oven and place biscuits in the hot oil with sides touching.
- Bake in the preheated oven until golden brown, about 10 minutes.
- While biscuits bake, mix confectioners' sugar and milk together in a bowl. Frost biscuits while still warm and serve.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 36.9 g, Cholesterol 1.7 mg, Fat 13.7 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 3.4 g, Sodium 312.1 mg, Sugar 20.5 g
CINNAMON SWIRL RAISIN BISCUITS
Steps:
- Preheat oven to 375°F. Butter a metal non-stick 9 x 9 baking pan.
- Cover raisins with boiling water and let stand for 10 minutes to soften, then drain.
- Meanwhile, sift together dry ingredients in a medium size mixing bowl, using a whisk, Using a pastry blender or a food processor, cut in butter until it resembles peas. (Add to a mixing bowl, if using food processor.)
- To the mix add buttermilk and raisins. Stir until fully combined. The dough will be sticky.
- Turn dough out onto a lightly floured non stick surface. (Use baking mix)
- Gently knead the dough coating with Bisquick just until not sticky.
- Pat the dough into a round even height and width, then divide the dough in half, then into 4 equal pieces. [Tip: Use just enough dry biscuit mix and avoid incorporating too much or the biscuits will be dry]
- To make the swirl: In a small bowl, mix together the cinnamon, butter, sugar and bisquick until fully blended.
- Gently, press 1/4 of the dough into the pan, then spread with 1/4 of the cinnamon swirl mixture. Repeat with each dough layer, pressing the edges of the dough together. Use floured hands, if needed. End with the cinnamon mixture.
- Use a sharp knife and score the biscuits into 16 portions. Place into the preheated oven.
- Bake for 40-50 minutes or until a toothpick inserted into the center comes back clean. Check at 25 minutes and place aluminum foil on top to prevent over browning.
- Let stand for 5 minutes while you make glaze. Mix together powdered sugar, cream and vanilla, then drizzle on top.
- Cut apart and serve.
Nutrition Facts : ServingSize 1 biscuit, Calories 359 kcal, Carbohydrate 40 g, Protein 4 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 8 mg, Sodium 586 mg, Fiber 2 g, Sugar 17 g, UnsaturatedFat 14 g
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- Add the butter pieces and either using a pastry blender or your hands (I use my hands) flatten each piece of butter and mix with the flour mixture until butter is about the size of a large flattened bean (not a small pea-sized shape). Toss raisins into butter/flour mixture.
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- Drop the batter by 12 spoonfuls onto prepared pan about 1-2 inches apart, and bake for 12 to 14 minutes, until the tops are golden.
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