Hardee’s Cinnamon Raisin Biscuits Copycat

Hardee’s Cinnamon Raisin Biscuits Copycat

Craving a great breakfast or anytime biscuit? You will add this Hardee’s Cinnamon Raisin Biscuits Copycat recipe to your breakfast menu for keeps!

Hardee’s Cinnamon Raisin Biscuits Copycat

(Printable recipe below)

Instructions…

*Place cereal into blender. Add cinnamon and brown sugar and blend for about 3 seconds or until crumbled, but not powdered. Empty into small bowl.
Stir in melted butter with fork until mixture is completely softened. Set aside.
For biscuit dough, use a 2−quart mixing bowl. Stir Bisquick together with sugar and raisins.
Put buttermilk, tonic water and vanilla into measuring cup without stirring, then pour into Bisquick mixture. Use a fork to mix until all of the liquid is absorbed.
Knead in the bowl with hands, dipping into additional Bisquick, to make dough smooth and no longer sticky.

Break dough up into 4 or 5 portions in the bowl. Sprinkle the flake mixture over the dough and then work it into the dough with your hands until most of
it is evenly distributed throughout. Marbleize the dough more than just mix the flake mixture in.
Divide into 12 equal parts and shape each into ½ inch thick patty, arranging together in 2 Pam sprayed 8-inch round cake pans.
Bake at 400° F for 20−25 minutes or until evenly golden. Remove and top with icing.

Icing:
With an electric mixer; beat on high speed, melted butter, vanilla, sour cream and powdered sugar until smooth.
Place one tablespoon icing on each hot biscuit. Allow to melt slightly and then swirl to cover top
surface.

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Hardee’s Cinnamon Raisin Biscuits Copycat

Craving a great breakfast or anytime biscuit? You will add this Hardee’s Cinnamon Raisin Biscuits Copycat recipe to your breakfast menu for keeps!

Ingredients

• 1 oz. Bran Flakes cereal
• 1 tbsp. cinnamon
• 2 tbsp. brown sugar
• packed
• 2 tbsp. butter, melted
• 2 1/2 cups Bisquick
• 2 tbsp. sugar
• 1/2 cup raisins
• 1/3 cup buttermilk
• 1/2 cup tonic water
• 1/2 tsp. vanilla
• Icing:
• 2 Tbs. butter, melted
• 1 tsp vanilla
• 2 Tbs sour cream
• 1 ½ c powdered sugar

Instructions

• Place cereal into blender. Add cinnamon and brown sugar and blend for about 3 seconds or until crumbled, but not powdered. Empty into small bowl.
• Stir in melted butter with fork until mixture is completely softened. Set aside.
• For biscuit dough, use a 2−quart mixing bowl. Stir Bisquick together with sugar and raisins.
• Put buttermilk, tonic water and vanilla into measuring cup without stirring, then pour into Bisquick mixture. Use a fork to mix until all of the liquid is absorbed.
• Knead in the bowl with hands, dipping into additional Bisquick, to make dough smooth and no longer sticky.
• Break dough up into 4 or 5 portions in the bowl. Sprinkle the flake mixture over the dough and then work it into the dough with your hands until most of
• it is evenly distributed throughout. Marbleize the dough more than just mix the flake mixture in.
• Divide into 12 equal parts and shape each into ½ inch thick patty, arranging together in 2 Pam sprayed 8-inch round cake pans.
• Bake at 400° F for 20−25 minutes or until evenly golden. Remove and top with icing.
• Icing:
• With an electric mixer; beat on high speed, melted butter, vanilla, sour cream and powdered sugar until smooth.
• Place one tablespoon icing on each hot biscuit. Allow to melt slightly and then swirl to cover top surface.

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