Tasty Treat Copycat #Recipe Hardee’s Cinnamon Raisin Biscuits

By Summer

In my Kitchen Aid stand mixer with the dough blade I combines (in order) egg, almond extract, salt, honey, baking powder, and ¼ buttermilk. Add a cup of flour at a time alternating with buttermilk ¼ cup at a time: 1 cup APF, ¼ cup buttermilk, 1 cup WWF, ¼ cup buttermilk, 1 cup APF, ¼ cup buttermilk, 1 cup WWF. Cut in butter.

3. Turn dough out onto floured surface. Roll out (coat in butter if you wish, but I didn’t) and sprinkle half with cinnamon-sugar. Spread raisins onto cinnamon-sugar dough. Fold plain dough over onto the cinnamon-sugar-raisin coated dough. Cut into desired circle size (mine were mini and about 1” in diameter). With remaining dough roll into balls (or pancake or hand formed biscuit) and cook with form-cut biscuits.

4. Bake for 8 minutes or until golden brown. Allow to cool while you clean your stand mixer equipment and you make the frosting.

5. In your clean stand mixer bowl combine all frosting ingredients with whisk attachment. When smooth check to be sure biscuits are cool and pour onto.

Copycat Recipe Hardee’s Cinnamon Raisin Biscuits

Ingredients:

DOUGH
1 egg
1 Tablespoon almond extract
½ teaspoon salt
¼ cup honey
1 Tablespoon baking powder
½ cup butter, room temperature
2 cups all-purpose flour, divided
2 cups whole wheat flour, divided
1 cup buttermilk, divided

FILLING
If you don’t have a cinnamon-sugar shaker (combine 2 teaspoons ground cinnamon & ¼ cup sugar)
¹/₃ cup raisins

FROSTING
3 cups powdered sugar
1 Tablespoon vanilla
¼ cup milk
¼ cup butter, melted

Directions:

1. Preheat oven to 350^oF.

2. In my Kitchen Aid stand mixer with the dough blade I combines (in order) egg, almond extract, salt, honey, baking powder, and ¼ buttermilk. Add a cup of flour at a time alternating with buttermilk ¼ cup at a time: 1 cup APF, ¼ cup buttermilk, 1 cup WWF, ¼ cup buttermilk, 1 cup APF, ¼ cup buttermilk, 1 cup WWF. Cut in butter.

3. Turn dough out onto floured surface. Roll out (coat in butter if you wish, but I didn’t) and sprinkle half with cinnamon-sugar. Spread raisins onto cinnamon-sugar dough. Fold plain dough over onto the cinnamon-sugar-raisin coated dough. Cut into desired circle size (mine were mini and about 1” in diameter). With remaining dough roll into balls (or pancake or hand formed biscuit) and cook with form-cut biscuits.

4. Bake for 8 minutes or until golden brown. Allow to cool while you clean your stand mixer equipment and you make the frosting.

5. In your clean stand mixer bowl combine all frosting ingredients with whisk attachment. When smooth check to be sure biscuits are cool and pour onto.

About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.