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stack of 3 cinnamon raisin biscuits with vanilla glaze dripping down and glass of milk in the background

Cinnamon Raisin Biscuits

Tara Kringlen
Full of flaky layers, these cinnamon raisin biscuits are to die for. Plump, juicy raisins and layers of cinnamon sugar fill these fluffy homemade biscuits. Top them off with a delicious vanilla glaze and enjoy them warm!
4.42 from 12 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 12 biscuits
Calories 369 kcal



  • 3 cups all-purpose flour
  • ¼ cup sugar
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 12 tablespoons unsalted butter frozen and grated on large holes of box grater
  • ¾ cup raisins soaked in hot water for 15 minutes and drained
  • 1 cup buttermilk cold
  • 1 tablespoon sugar
  • 1 teaspoons cinnamon

Vanilla Glaze

  • 2 tablespoon unsalted butter melted
  • 2 cups powdered sugar
  • 3 tablespoons milk
  • teaspoon kosher salt
  • ½ teaspoon vanilla extract



  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  • In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
  • Add in the grated frozen butter and use your hands or a spoon to coat all the butter with flour until it’s evenly mixed. Do not overmix the butter.
  • Add the raisins and mix until combined.
  • Pour the milk into the mixture and mix together just until a shaggy dough forms.
  • On a lightly floured surface, pour out the biscuit mixture. Use your hands to bring the dough together into a 1 inch thick square. Again, just do this until the dough comes together and be careful not to overmix. You want to still be able to see pieces of butter in the dough.
  • Cut the square into 4 equal pieces.
  • In a small bowl, mix together the sugar and cinnamon. Sprinkle the cinnamon sugar evenly over the top of 3 of the dough pieces, leaving one piece without the topping.
  • Stack the four pieces on top of each other leaving the unsprinkled dough for the top.
  • Push down on the stack of 4 dough squares to flatten it using more flour as needed if the top is sticky.
  • Use a rolling pin to roll out the dough into a 1 inch thick disc. Use a 2 ½ inch biscuit cutter to cut the biscuits out making sure not to twist the biscuit cutter when cutting through the dough. Just push straight down. Combine the scraps of dough together and cut out the remaining biscuits until no more dough is left.
  • Place the biscuits on the prepared sheet pan about 2 inches apart. Bake for 14-15 minutes on the middle rack until the biscuits are golden brown.
  • Let the biscuits cool for about 5 minutes and then spoon the glaze over the top of each biscuit. Enjoy the biscuits warm.

Vanilla Glaze

  • Combine all glaze ingredients in a medium bowl and stir until mixed together. If the glaze is too thick, add more milk by the ½ tablespoon until you reach the desired consistency. It should be thin enough to drip off the spoon onto the top of the biscuits. If it is too thin, add more powdered sugar by the tablespoon.


  • To prevent the biscuits from browning too much on the bottom, place the sheet pan on top of another sheet pan for extra insulation while baking.
  • The biscuits will keep for 3-4 days tightly covered at room temperature. To rewarm them, place in a 325-degree oven for 5 minutes.
  • If you don’t have buttermilk, you can make your own. In a one-cup measure cup, pour in 1 tablespoon of white vinegar or lemon juice and then add regular milk to the top. Let it sit for 10 minutes until it looks slightly curdled. Stir it and then use this as your buttermilk substitute.


Calories: 369kcal
Keyword Hardees biscuits, homemade biscuits
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