Cinnamon Raisin Biscuits

❤️ Why I Love This Recipe

• Nostalgic Flavor: It reminds me of those sweet cinnamon raisin biscuits from Hardee’s all those years ago.
• Versatile: They’re so good with coffee, topped with butter and honey, or even better with a dollop of whipped cream for an afternoon treat.
• Simple Ingredients: I only need a few pantry staples to bake something special without making a trip to the store.

🛒 Ingredient Notes

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• Raisins: Add a natural sweetness with a slightly chewy texture. Plumping them beforehand makes them juicy. I almost always pick up SunMaid brand raisins.
• Self-Rising Flour: If you have access to White Lily flour, please use it for this recipe! It’s a lovely Southern brand of flour that’s softer and lighter than most others. If you don’t always keep self-rising flour on hand, you can always make it. The instructions are: For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. 
• Buttermilk: Gives the biscuits a tender crumb and a slight background tanginess.
• Cinnamon: The key spice that provides the signature flavor. In my opinion, Saigon cinnamon is more fragrant and potent than other types.
• Butter and Shortening: A combination of fats that ensures the biscuits are flaky and tender.
• Baking Powder & Baking Soda: Even with self-rising flour, I add these for extra lift, especially with a heavy dough like this one.
• Powdered Sugar: Also called confectioner’s sugar or 10X sugar. 
• Milk, Corn Syrup, and Vanilla Extract: Ingredients for the vanilla glaze you’ll drizzle over the finished biscuits.

🥘 Equipment I Use

• Pastry Cutter: For incorporating the butter and shortening into the dry ingredients. You can use an alternate method to cut in butter. A fork, two knives, or just your fingers will work.
• Biscuit Cutter: I like a 2-inch cutter for most biscuit recipes. 
• Mixing Bowls
• Baking Sheets & Parchment Paper

🥄 How to Make Cinnamon Raisin Biscuits

👉 PRO TIP: The first step is completely optional, but I always like to plump the raisins before adding them to the biscuit dough. It makes for nice juicy raisins in the finished biscuits instead of hard and chewy ones. However, if you want to skip right to mixing the dough, be my guest 🙂

1. To plump the raisins, place them in a small bowl and pour over just enough boiling water to cover. Let the raisins sit for about 10 minutes. Drain well.
2. Preheat the oven to 400 degrees. Grease or line two baking sheets with parchment paper and set aside.
3. In a medium bowl, whisk together the flour, baking powder, salt, baking soda, and sugar. Add the shortening and butter. Cut into the dry ingredients with a pastry cutter or fork until fine crumbs form.

👉 PRO TIP: Now, I know someone is going to question why I would include baking soda and baking powder when the recipe calls for self-rising flour. Well, I don’t have a scientific explanation for you; I just know it works. I think it’s because this dough is fairly heavy, and it takes a little extra oomph to push it skyward with all those raisins in the mixture. I’ve left it out before and wished later I had included it. The biscuits are still really good without it, just not so fluffy. Your mileage may vary.

4. Next, add the buttermilk and raisins. Stir just until the dry ingredients are moistened and a soft dough forms. Be careful not to overmix.
5. Sprinkle the cinnamon over the dough in the bowl and stir again but only enough to swirl it through the batter.

6. Turn the dough out onto a lightly floured surface. The dough will be pretty rough and shaggy looking at this point. That’s okay. Knead the dough just enough to bring it together – 3 or 4 times at most. Flour the top of the dough and pat it into a 1/2-inch thick circle.
7. Cut out biscuits using a floured 2-inch biscuit cutter and place them on the prepared baking sheets. Gently gather together the scraps, form a circle, and continue cutting out biscuits.
8. Place on the parchment paper lined baking sheets. Bake for 12-15 minutes or until golden brown. Remove from the oven and allow to cool for about 10 minutes.

9. To make the glaze, stir together all the ingredients in a small bowl. Transfer to a zip top bag and press the glaze down into one corner. Twist the top closed just as you would a regular pastry bag. Snip the corner and pipe onto cooled biscuits.

❗ Pro Tips for Recipe Success

• For tender, flaky biscuits, avoid overworking the dough.
• Use cold butter and shortening for the best texture.
• When cutting out biscuits, press the cutter straight down and bring it straight back up without twisting. Twisting the cutter seals the edges and stops the biscuits from rising as high as they otherwise would.

🔀 Possible Recipe Variations

• Gluten-Free: Substitute the self-rising flour with a gluten-free all-purpose blend and 1.5 teaspoons of gluten-free baking powder per cup of flour. Make sure your baking soda is also gluten-free.
• Vegan Version: For a dairy-free and egg-free version, use plant-based butter and a vegan buttermilk alternative. You can make vegan buttermilk by adding a tablespoon of lemon juice to a cup of plant-based milk, such as almond or soy milk. Use vegan shortening or additional vegan butter as a substitute for regular shortening.
• Orange Zest and Raisin: Add the zest of one orange to the dough. The bright, tangy flavor of the orange zest is a nice complement to the sweet raisins and warm cinnamon.
• Whole Wheat: For a slightly healthier option, replace half of the self-rising flour with whole wheat flour. Keep in mind that whole wheat flour can make a dough more dense, so you may need to add a bit more buttermilk to adjust the consistency.
• Cranberry Orange Cinnamon: Swap the raisins for dried cranberries and add the zest of one orange.

🍽️ How I Serve Cinnamon Raisin Biscuits

I usually serve these warm biscuits fresh from the oven, split open with a pat of butter and sometimes a drizzle of honey. I think they’re just perfect for breakfast with a freshly-brewed cup of coffee or a tall glass of milk. I’ve also been known to serve the leftovers split, buttered, and toasted the next day or for dessert with a bit of sweet whipped cream on the side.

🍚 How I Store and Reheat the Leftovers

Properly storing any leftovers ensures they’ll be as delicious as they were when fresh from the oven. Here’s how I keep these biscuits tasting great:

Room Temperature Storage

• Short-Term: Cool completely to room temperature after baking. Once cooled, place them in an airtight container lined with a paper towel. The paper towel helps to absorb any excess moisture, keeping the biscuits from becoming soggy. Seal the container and store it in a cool, dry place for up to three days. Avoid storing in direct sunlight or near a heat source, as this can cause them to spoil more quickly.

Refrigeration

• Medium-Term Storage: If you want to extend storage beyond a couple of days, you’ll need to use the refrigerator. After the biscuits have cooled completely, wrap them individually in plastic wrap or aluminum foil. This extra layer helps to keep them moist and prevents them from absorbing odors from other foods in the fridge. Place the wrapped biscuits in an airtight container or a resealable plastic bag and refrigerate for up to one week.

Freezing

• Long-Term Storage: Freezing is the best option for long-term storage. To freeze, wrap each biscuit individually in plastic wrap, then again in aluminum foil, and place them in a freezer-safe bag. This method of double wrapping prevents freezer burn and taste transfer from other frozen items. Biscuits stored this way can last for up to three months. Thaw the biscuits overnight in the refrigerator or at room temperature for a few hours.

Reheating

• Oven Reheating: Reheating in the oven is preferred for the best texture. Heat for about 5 minutes in a 350 F oven. 
• Microwave Reheating: If you’re short on time, you can also reheat biscuits in the microwave. Place one biscuit on a microwave-safe plate, and cover it with a damp paper towel. Microwave on high for 10-20 seconds or until just warm. Be careful not to overheat, as that can make them tough.

📖 Recipe

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Cinnamon Raisin Biscuits

My Cinnamon Raisin Biscuits recipe with plump, juicy raisins and fragrant cinnamon is perfect for breakfast or snack time!

5 from 6 votes

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Course: Breads

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 24 biscuits

Calories: 174kcal

Author: Lana Stuart

Ingredients

• ▢ 1 cup raisins
• ▢ 4 cups self-rising flour
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon baking soda
• ▢ ⅓ cup sugar
• ▢ ½ cup shortening
• ▢ ¼ cup butter
• ▢ 2 cups buttermilk
• ▢ 3 teaspoons ground cinnamon

Glaze:

• ▢ 1 cup confectioner's sugar sifted
• ▢ 4 teaspoons milk
• ▢ 1 ½ teaspoon corn syrup
• ▢ ½ teaspoon vanilla extract

Instructions

• Place the raisins in a small bowl and pour over just enough boiling water to cover. Let the raisins sit for about 10 minutes. Drain well.
• Preheat the oven to 400 degrees. Grease or line two baking sheets with parchment paper and set aside.
• In a medium bowl, whisk together the flour, baking powder, salt, baking soda, and sugar. Add the shortening and butter. Cut into the dry ingredients with a pastry cutter or fork until fine crumbs form.
• Add the buttermilk and raisins. Stir just until the dry ingredients are moistened. Be careful not to overmix.
• Sprinkle the cinnamon over the dough in the bowl and stir just enough to swirl it through the batter.
• Turn out the dough onto a floured surface. Knead just enough to bring the dough together – 3 or 4 times at most. Flour the top of the dough and pat into a 1/2-inch thick circle.
• Cut out biscuits using a floured 2-inch biscuit cutter and place on the prepared baking sheets. Gently gather together the scraps forming a circle and continue cutting out biscuits.
• Place on the parchment paper lined baking sheets. Bake for 12-15 minutes or until golden brown. Remove from the oven and allow to cool for about 10 minutes.
• To make the glaze, stir together all ingredients in a small bowl. Transfer to a zip-top bag. Press the glaze down into one corner of the bag and twist the top closed. Snip the corner and pipe onto cooled biscuits.

Notes

• The first step (plumping the raisins) is optional, but it makes for nice juicy raisins in the finished biscuits. However, if you want to skip right to mixing the dough, you can do so.
• Keep in mind that this is a somewhat heavy dough. It’s also wet and sticky, which means it can be difficult to handle. You’ll find it much easier if you keep extra flour on the board and dip the cutter into it between cutting biscuits. It also helps to use a spatula dipped in flour to transfer the cut biscuits to the baking sheet.
• When cutting out any biscuits, press the cutter straight down and pull it straight back up without twisting. Twisting the cutter tends to seal the edges of the biscuits, preventing them from rising as high as they otherwise would.

Nutrition Information

Serving 1biscuit | Calories 174kcal | Carbohydrates 30g | Protein 3g | Fat 7g | Saturated Fat 3g | Polyunsaturated Fat 1g | Monounsaturated Fat 2g | Trans Fat 1g | Cholesterol 7mg | Sodium 217mg | Potassium 101mg | Fiber 1g | Sugar 4g | Vitamin A 95IU | Vitamin C 0.3mg | Calcium 52mg | Iron 0.4mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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