Hardee’S Cinnamon Raisin Biscuit Recipe

I find that having a great, hearty breakfast to look forward to on a Saturday morning completely changes the tone of the entire weekend. When that craving hits for a warm, sweet cinnamon raisin biscuit, nothing else will do, and the smell of a homemade hardee’s cinnamon raisin biscuit recipe baking fills the house in a way a drive-thru never could. This recipe takes that classic Hardee’s experience and elevates it with a rich, gooey brown butter caramel swirl, making it a special treat that’s surprisingly easy to achieve at home. Forget the drive-thru; this homemade version of the hardee’s cinnamon raisin biscuit is guaranteed to become your family’s new favorite, offering a much more premium ingredient feel than the original fast-food version.

We’ll walk you through the simple steps to create layers of tender biscuit and luscious caramel.

Ingredients

For the Cinnamon Raisin Biscuits:

• Flour: 4 cups (480g) all-purpose flour
• Leaveners and Spices: 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon fine sea salt
• The Fat (Cold Butter): 1 cup (226g) unsalted butter, very cold and cubed. Keeping the butter super cold is key to a flaky texture; if your kitchen is warm, you can cube the butter and place it in the freezer for 10-15 minutes before mixing.
• The Liquid (Buttermilk and Raisins): 1 cup (240ml) cold buttermilk. For a family-friendly twist, I sometimes soak the raisins in hot water for 10 minutes before adding them to plump them up.

For the Brown Butter Caramel Swirl:

• Base: 1/4 cup (55g) unsalted butter
• Sweetener: 1/2 cup (100g) packed light brown sugar, 1/4 cup (60ml) heavy cream, 1/4 teaspoon fine sea salt
• Flavoring: 1/2 teaspoon alcohol-free vanilla extract

For the Brown Butter Glaze:

• Glaze Base: 1 cup (115g) powdered sugar
• Liquid/Fat: 2 tablespoons unsalted butter, melted and browned, 1-2 tablespoons cold milk or cream (for consistency)
• Garnish: Pinch of ground cinnamon for dusting

Instructions

1. Mix the Biscuit Dough:

In a large mixing bowl, whisk together the dry ingredients: flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt. Add the very cold, cubed butter to the dry ingredients, then use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. The goal is to create a tender, flaky hardee’s cinnamon raisin biscuit texture, so don’t completely incorporate the butter yet.

Stir in the raisins. Pour in the cold buttermilk and mix gently until just combined; do not overmix, as a slightly shaggy dough makes for a more tender biscuit. This step is crucial for achieving that signature high-rise biscuit.

2. Chill the Dough and Prepare the Caramel:

Turn the shaggy dough out onto a lightly floured surface and gently knead 3-4 times just until it comes together, then pat it into a rough 1-inch thick rectangle. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes while you prepare the caramel.

To make the brown butter caramel, melt 1/4 cup (55g) butter in a small saucepan over medium heat. Continue cooking, stirring occasionally, until the butter browns and develops a nutty aroma (about 5-7 minutes). I always set a timer and keep a close eye on the butter, as it goes from nutty to burnt in just a few seconds. Remove from heat immediately and stir in the brown sugar, heavy cream, and salt. Return to low heat for 2-3 minutes until smooth and slightly thickened, then remove from heat, add vanilla, and let cool completely until thick and spreadable.

3. Fold and Cut the Biscuits:

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll the chilled dough on a lightly floured surface into a rectangle approximately 12 inches by 8 inches and about 3/8 inch thick. Spread the cooled brown butter caramel evenly over two-thirds of the dough, leaving one long edge uncovered. This folding technique creates the signature hardee’s cinnamon raisin biscuit swirl and layers.

Fold the uncovered third of the dough over the middle third, then fold the remaining caramel-covered third over the top, creating three distinct layers like folding a letter. Gently press down and lightly roll the folded dough once more to about 1 inch thickness.

4. Bake and Glaze:

Use a 2.5-inch round biscuit cutter to cut out biscuits, making sure to cut straight down without twisting to ensure a proper rise; gather scraps, gently re-form, and cut any remaining biscuits (these will be slightly less layered but still delicious). Baking these hardee’s cinnamon raisin biscuit swirls requires precise temperature control.

Place the hardee’s cinnamon raisin biscuit dough rounds on the prepared baking sheet, close together for soft sides, and bake for 16-20 minutes, or until golden brown and significantly risen. If your biscuits don’t rise significantly, they may have been overmixed, so be sure to handle the dough gently.

5. Finish with Glaze:

While the biscuits cool slightly, whisk together the powdered sugar, melted brown butter, and enough cold milk or cream (1-2 tablespoons) to create a smooth, pourable glaze. Arrange the warm biscuits on a plate and drizzle generously with the brown butter glaze, then finish with a light dusting of ground cinnamon for color and aroma; serve warm. The warm hardee’s cinnamon raisin biscuit will absorb some of the glaze, creating an extra soft and gooey texture.

Pro Tips for Making the Best Cinnamon Raisin Biscuits

For truly exceptional results when baking this hardee’s cinnamon raisin biscuit recipe, small techniques make a big difference.

• The Importance of Cold Ingredients: Make sure your butter and buttermilk are very cold before you start mixing; cold butter creates steam during baking, resulting in desirable flaky layers, and cold buttermilk reacts with the leaveners more effectively.
• Handling the Dough Gently: Do not overmix the dough after adding the buttermilk; overmixing activates gluten, resulting in tough, dense biscuits instead of light, airy ones.
• The Brown Butter Caramel Technique: When making the caramel, keep a close eye on the butter as it browns; remove from heat as soon as you smell a nutty aroma and see golden brown specks, as this prevents burning and ensures a deep flavor.
• Folding for Layers: The folding technique (laminating) is crucial for creating the caramel swirl and layering effect, replicating the look of a Hardee’s biscuit cross-section; press gently and avoid rolling too much after folding.

FAQs: Hardee’s Cinnamon Raisin Biscuit Recipe

Can I use different raisins?

Yes, you can substitute golden raisins for standard dark raisins if desired. I like to plump the raisins in warm water for 10 minutes before adding them to the dough for an even softer texture in this hardee’s cinnamon raisin biscuit recipe.

Can I make this recipe without the caramel swirl?

Absolutely. If you prefer a simple biscuit, skip steps involving the caramel swirl and glaze. The base hardee’s cinnamon raisin biscuit is delicious on its own, especially if you add extra cinnamon to the biscuit dough.

Can I freeze the dough for later?

Yes, cut the raw biscuits and arrange them on a baking sheet, then freeze until solid. Transfer frozen biscuits to an airtight container and bake directly from frozen (adding a few minutes to the bake time).

How do I store and reheat leftovers?

Store leftover biscuits 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 (300°F/150°C) until warm.

Can I use regular milk instead of buttermilk?

You can create a buttermilk substitute by mixing 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and letting it sit for 5 minutes before using. This substitution works well for most home baking needs.

What if my biscuits don’t rise properly?

This usually happens if the baking powder/soda is old (check expiration date) or if the dough was overmixed or handled too roughly, compressing the layers. For a light and airy hardee’s cinnamon raisin biscuit, a light touch is key during mixing and folding.

Conclusion

This hardee’s cinnamon raisin biscuit recipe elevates the simple fast-food favorite into a rich, decadent breakfast or brunch item. The combination of tender biscuit, warm cinnamon, and gooey brown butter caramel swirl makes this a truly special treat that rivals the drive-thru option. Be sure to save this easy hardee’s cinnamon raisin biscuit recipe on Pinterest for your next family brunch.

hardee’s cinnamon raisin biscuit recipe

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• Author: Amanda Miller
• Total Time: 70 minutes
• Yield: 10 biscuits 1x
• Diet: General

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Description

This recipe creates a rich, homemade version of the classic fast-food cinnamon raisin biscuit, elevating it with a gooey brown butter caramel swirl. The result is a tender and flavorful biscuit perfect for breakfast or brunch.

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Ingredients

Scale 1x2x3x

• For the Cinnamon Raisin Biscuits:
• 4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1 cup unsalted butter, very cold and cubed
• 1 cup cold buttermilk
• 1/2 cup raisins
• For the Brown Butter Caramel Swirl:
• 1/4 cup unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 cup heavy cream
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon alcohol-free vanilla extract
• For the Brown Butter Glaze:
• 1 cup powdered sugar
• 2 tablespoons unsalted butter, melted and browned
• 1–2 tablespoons cold milk or cream
• Pinch of ground cinnamon (for dusting)

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Instructions

1. Mix Biscuit Dough: Whisk together the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, salt). Cut in the very cold, cubed butter using a pastry blender or fingertips until the mixture resembles coarse crumbs. Gently stir in the raisins, then pour in the cold buttermilk and mix until just combined, being careful not to overmix.
2. Chill Dough and Prepare Caramel: Turn the shaggy dough onto a floured surface and gently knead 3-4 times. Pat into a rough rectangle, wrap, and chill for at least 30 minutes. To make the caramel, melt 1/4 cup butter in a saucepan over medium heat until brown and nutty. Remove from heat, stir in brown sugar, cream, and salt. Return to low heat for 2-3 minutes until smooth, then add vanilla and let cool completely until thick.
3. Fold and Cut Biscuits: Preheat oven to 400°F (200°C). Roll the chilled dough into a 12×8 inch rectangle (3/8 inch thick). Spread the cooled caramel evenly over two-thirds of the dough, leaving one long edge uncovered. Fold the uncovered third over the middle third, then fold the remaining caramel-covered third over the top to create three layers. Gently press down and roll to 1 inch thickness. Cut biscuits with a 2.5-inch round cutter, avoiding twisting.
4. Bake Biscuits: Arrange biscuits close together on a parchment-lined baking sheet. Bake for 16-20 minutes until golden brown and significantly risen.
5. Glaze and Serve: While biscuits cool slightly, whisk together powdered sugar, melted brown butter, and enough milk to form a pourable glaze. Drizzle generously over the warm biscuits and finish with a light dusting of cinnamon before serving.

Notes

For flaky layers, ensure your butter and buttermilk are very cold. Avoid overmixing the dough, as this can result in tough, dense biscuits. When cutting the biscuits, press straight down without twisting the cutter to achieve a proper rise.

• Prep Time: 50 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 biscuit
• Calories: 480 kcal
• Sugar: 35 g
• Sodium: 400 mg
• Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 40 mg

Keywords: cinnamon, raisin, biscuit, breakfast, brunch, caramel, hardees, baked goods, dessert, easy