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Cinnamon Raisin Biscuits

Surprise your family with a fresh-from-the-oven treat when you bake my Cinnamon Raisin Biscuits recipe for breakfast! These sweetened buttermilk biscuits, loaded with cinnamon and plump raisins, are absolutely perfect with a cup of coffee or a glass of milk.

A glazed biscuit on a cooling rack.

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I’m reaching way back for today’s recipe. Thirty years at least. I remember first hearing someone rave about Hardee’s cinnamon raisin biscuits back in, oh, about the mid-1980s or so. Up until then, I had always grown up enjoying buttermilk biscuits on a regular basis, but the idea of a “sweet” biscuit had really never entered my mind. Biscuits were savory! Weren’t they?

As I soon found out, biscuits can be all sorts of things. Sweet or savory, with combinations of fruit or herbs or cheeses that take that standard but utterly delicious buttermilk biscuit to all new heights!

This recipe is pretty close to the way that I remember those fast-food Cinnamon Raisin Biscuits from decades ago. I usually enjoy these biscuits with a cup of good, strong coffee and little else. But you might prefer them split with a pat of butter (preferably a nice, rich Irish variety) and a little honey drizzled over.

They’re also fabulous for an afternoon snack with a dollop of sweetened whipped cream. Hope you enjoy this little gem of a vintage recipe!

❤️ 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


All ingredients needed to make this recipe.

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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.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🥘 Equipment I Use


🥄 How to Make Cinnamon Raisin Biscuits


  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.
  1. Next, add the buttermilk and raisins. Stir just until the dry ingredients are moistened and a soft dough forms. Be careful not to overmix.
  2. Sprinkle the cinnamon over the dough in the bowl and stir again but only enough to swirl it through the batter.
  1. 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.
  2. 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.
  3. 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.
  1. 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.
Cinnamon raisin biscuits on a white serving platter.

❗ 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.

A glazed biscuit on a cooling rack.

🍚 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.

❓ Questions About Cinnamon Raisin Biscuits


Can I use regular milk instead of buttermilk?

Yes, but buttermilk offers a tangy flavor and tender texture. You can make a buttermilk substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk.

Why are my biscuits not fluffy?

Make sure you’re using the correct amounts of leavening as this is a heavy dough, and it won’t make a truly “fluffy” biscuit like you may be used to.

Can I make the dough ahead of time?

You can prepare the dough in advance. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 24 hours. When you’re ready to bake, let the dough sit at room temperature for about 10-15 minutes before rolling and cutting. This is a convenient option for breakfast or brunch when you want to save time in the morning.

Can I add or substitute other dried fruits?

Yes, you could substitute the raisins with chopped dates, dried cranberries, chopped dried apricots, or dried cherries.

Lana Stuart.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

📖 Recipe

A glazed biscuit on a cooling rack.

Cinnamon Raisin Biscuits

My Cinnamon Raisin Biscuits recipe with plump, juicy raisins and fragrant cinnamon is perfect for breakfast or snack time!
5 from 5 votes
Print It Rate It Save
Course: Breads
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 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
  • 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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— This post was originally published on July 11, 2014. It has been updated with new photos and additional information.

A mound of biscuits on a wooden cutting board.

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35 Comments

  1. Thank you Lana. I look forward to making the biscuits. They sound so good.

  2. Lana could you freeze these? I’m the only one in my house hold who likes raisins and you said the recipe makes a lot.

    1. Lana Stuart says:

      They should freeze easily. I’d probably wrap them individually and let them thaw in the fridge. Then reheat them in the oven.

  3. Thalia @ butter and brioche says:

    yum! you can never go wrong with a good biscuit.. love the flavour combinations and that glaze looks so delicious. love it!

  4. Brenda @ a farmgirl's dabbles says:

    Ooooooo…raisins and cinnamon are such a wonderful combo. Love these biscuits!

  5. Renee - Kudos Kitchen says:

    I love anything with cinnamon and raisins. These biscuits look so great, Lana! Love the icing too!!

  6. Nutmeg Nanny says:

    When I was a kid I wouldn’t eat anything with raisins. Then I grew up and realized how much I was missing! These biscuits look great :)

  7. Rebecca {foodie with family} says:

    This is my idea of breakfast heaven!

    1. Lana Stuart says:

      Thanks, Rebecca! I think so , too.

  8. What a great breakfast biscuit!

    1. Lana Stuart says:

      Yes, they’re great for breakfast or afternoon snacks or bedtime treats or…

  9. Jessica (Savory Experiments) says:

    Fabulous idea! I’d love to make these when I have overnight company.

    1. Lana Stuart says:

      They’d be perfect to serve to guests. And the recipe makes quite a lot!

  10. Carol at Wild Goose Tea says:

    I love love these biscuits. Kind of remind me of hot cross buns—the easy way. Obviously I like to make biscuits better.

    1. Lana Stuart says:

      Would you believe I’ve never had hot cross buns, Carol! I need to put that recipe on my to-make list.

  11. Stephanie @ Back For Seconds says:

    So many great tips, thanks! And what a yummy sweet biscuit recipe!

    1. Lana Stuart says:

      You’re welcome, Stephanie! And yes, they are pretty darned yummy.

  12. The Food Hunter says:

    Perfect weekend breakfast

    1. Lana Stuart says:

      Why yes. Yes, they are!

  13. Coleen @ The Redhead Baker says:

    I’ve never heard of a sweet biscuit before! Thanks for the tips on handling the dough!

    1. Lana Stuart says:

      You’re welcome, Coleen. The dough is a bit tricky, but do-able.

  14. Lora @cakeduchess says:

    I want those right now with a hot cup of coffee. I’d also like a couple for breakfast tomorrow. Am I too demanding?:)

    1. Lana Stuart says:

      Not demanding at all, Lora! I’ll ship them right out to you :-)

  15. Crystal Barrett says:

    YUM!! Hardee’s has cinnamon raisin biscuits but I’m never out that early in the morning to get them! It has been years!! Thank you for sharing your recipe now I can try them out at home! They are probably a lot healthier too!

    1. Lana Stuart says:

      They’re a real treat, Crystal! Hope you enjoy them.

    2. Dianne Evans says:

      Lana: I HAVE Hardee’s regular biscuit recipe. It was given to my son, my baker, by the lady who worked at Hardee’s back in the early 1980’s before the home office began shipping the pre-made biscuit mix to their fast food restaurants. She made them every morning from scratch and shared the recipe with us. What a coo! We must have served thousands of them, as office workers like up in the morning for our freshly made sausage and ham biscuits.

      1. Would you share the recipe ? Pretty please.

        1. Lana Stuart says:

          Hi Virginia – you’ll find the recipe right there at the bottom of the post.

      2. DIane, I would love that biscuit recipe! Would you share it?

  16. Amanda @TheKitcheneer says:

    These biscuits look delicious! They would be perfect for breakfast, desset, and darling in a gift basket for someone!

    1. Lana Stuart says:

      The gift basket is a great idea, Amanda. Packaged with a pound of really nice coffee and a couple of mugs. I like it!

  17. Oh, Lana. Raisins in a biscuit? I must protest in the strongest possible manner! Raisins are a fine snack, by the handful. But in baked goods? No, no, no! (Don’t even get me started on the bait and switch schemes many convenience stores run with what looks like oatmeal/chocolate chip cookies!) Now, this recipe – but with Craisins, or dried blueberries or cherries – now that would be a thing of beauty! ((Just kidding. Mostly. Except for my disdain for cooked/baked raisins.)) Thanks for a great site!

    1. Lana Stuart says:

      Well, okay. Thank you? I think…

      1. Sorry if the humor doesn’t come across via text! Out of kizillions of your recipes, this is just the one that I’d personally have to make a few tweaks to to enjoy. =)

    2. Surely you are smart enough since you are a grown up to figure out that you can just leave out the raisins or sub something else! (Not the Lana of this website.)