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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- Bake Biscuits: Arrange biscuits close together on a parchment-lined baking sheet. Bake for 16-20 minutes until golden brown and significantly risen.
- 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