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)
Ingredients …
1 oz. Bran Flakes cereal
1 tbsp. cinnamon
2 tbsp. brown sugar,
packed
2 tbsp. butter, melted
2 1/2 cups Bisquick (homemade recipe here)
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.
Need More Copycat Recipes?
This wonderful copycat recipe is one of 32 Delicious Recipes included in my Copycat Breads Recipes eBook! This is available in PDF format as an instant download. While a few of the recipes included in the eBook are also available on my website as printable recipes, this book will be all inclusive and you won’t have to print several separate recipes at a time!
Please do check out my 32 Copycat Bread Recipes eBook!
Ok, back to the printable Hardee’s Cinnamon Raisin Biscuits Copycat recipe you came for!
Please Enjoy Your Free Printable Hardee’s Cinnamon Raisin Biscuits Copycat Recipe
Hardee’s Cinnamon Raisin Biscuits Copycat
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.
