Start your morning with these sweet glazed Cinnamon Swirl Raisin Biscuits alongside your cup of joe or hot tea.
Cinnamon Swirl Raisin Biscuits
These were inspired by a popular biscuit sold at at a fast food restaurant, Hardees here in the South. Hardees is also known as Carl Jr.'s on the West coast. They offer an uber popular cinnamon raisin biscuit on their breakfast menu. Many people have taken on the task of a making a copycat version of Hardees biscuit, they can be found online everywhere. When making these, my goal wasn't to create a copycat version, but, Hardees famous biscuit was indeed my inspiration for these sweet cinnamon-swirl raisin biscuits.
Helpful Tips for Making Cinnamon Raisin Biscuits
- It's important for the texture of the raisins to soak them in boiling water before adding to the dough. Drain them well.
- The thing I enjoy most about the Hardees biscuits, is that they have layers of cinnamon flavor as opposed to cinnamon mixed into the dry ingredients. It's almost like there's a cinnamon surprise in every bite. So, in working on that premise, I chose to use a layering technique for these Cinnamon-Swirl Raisin Biscuits.
- The ingredients for these biscuits aren't fancy but, they do involve several steps to make. That's how you show the love in homemade baked goods.
- Other biscuit recipes to enjoy, fluffy butter biscuits, Southern buttermilk biscuits and easy drop biscuits.
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Helpful Kitchen Items:
Cinnamon Swirl Raisin Biscuits
- 4 cups baking mix [i.e. Bisquick]
- ¼ cup granulated sugar
- 1 cup cold butter cubed plus additional for pan
- 1 ¼ cup buttermilk
- 1 cup raisins
- Cinnamon swirl:
- 1 Tbsp ground cinnamon
- 4 Tbsp melted butter
- ¼ cup light brown sugar
- 1 Tbsp Bisquick
- ¾ cup powdered sugar
- ¼ cup heavy cream
- ½ tsp pure vanilla extract
- 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 ¼ of the dough into the pan, then spread with ¼ 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.