Copycat Hardee’s Cinnamon Raisin Biscuits Recipe You Can Make at Home

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Copycat Hardee’s Cinnamon Raisin Biscuits (Easy Homemade Version)

If you grew up near a Hardee’s, you probably remember those warm, soft, cinnamon raisin biscuits that made early mornings actually worth getting up for. In this post, I’ll walk you through a simple copycat Hardee’s Cinnamon Raisin Biscuit recipe you can make at home with basic pantry ingredients. No fancy tools, no special training—just tender, buttery biscuits loaded with sweet cinnamon and juicy raisins, topped with a creamy vanilla glaze. Let’s bring a little fast-food breakfast nostalgia right into your kitchen.

A Little Background: Hardee’s & Their Iconic Cinnamon Raisin Biscuit

Hardee’s is known across many parts of the USA for its hearty breakfasts—think flaky biscuits, sausage, and those “I probably shouldn’t, but I will” breakfast sandwiches. Among those favorites, the cinnamon raisin biscuits stand out. They’re:
  • Warm and buttery on the inside
  • Golden and slightly crisp on the outside
  • Speckled with plump raisins in every bite
  • Drizzled with a sweet, creamy vanilla glaze that melts into all the layers
When you bite into one, you get: soft, tender crumb… pockets of juicy raisin… a gentle cinnamon warmth… and a sweet glaze that feels like a cozy hug. This recipe is a homemade copycat version inspired by Hardee’s cinnamon raisin biscuits. It is not the original recipe, and we’re not affiliated with Hardee’s in any way—we’re just fans recreating a similar flavor and texture at home.

Copycat Hardee’s Cinnamon Raisin Biscuit Recipe

Yield: About 8 large biscuits
Serving size: 1 biscuit with glaze
Prep time: 20 minutes
Chill time (optional but helpful): 15 minutes
Bake time: 13–16 minutes
Total time: 35–40 minutes

Homemade copycat Hardee’s cinnamon raisin biscuits fresh from the oven, drizzled with creamy vanilla glaze and filled with soft cinnamon-spiced raisins
Soft, buttery cinnamon raisin biscuits with sweet vanilla glaze — an easy homemade copycat of the classic Hardee’s breakfast favorite

Ingredients

For the cinnamon raisin biscuits: For the vanilla glaze:
  • 1 cup powdered sugar
  • 2–3 Tbsp milk or half-and-half
  • 1/2 tsp vanilla extract
  • Small pinch of salt (optional, balances sweetness)

Step-by-Step Instructions

1. Preheat and Prep

At this high temperature, your biscuits will puff up quickly and develop a nice golden top while staying soft inside.

2. Mix the Dry Ingredients

  • In a large bowl, whisk together:
    • Flour
    • Baking powder
    • Baking soda
    • Salt
    • Granulated sugar
    • Cinnamon
You want everything evenly combined so the biscuits rise evenly and the cinnamon flavor is spread throughout.

3. Cut in the Butter

  • Add the cold, cubed butter to the flour mixture.
  • Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour until the mixture looks like coarse crumbs with pea-sized pieces of butter.
Those little bits of butter are what create flaky, tender layers. Work quickly so the butter stays cold.

4. Stir in the Raisins

  • Sprinkle the raisins over the flour-butter mixture.
  • Toss gently to distribute them evenly.
If your raisins are very dry, you can soak them first in warm water for 5–10 minutes, then drain and pat dry. This keeps them plump and juicy in the biscuits.

5. Add the Wet Ingredients

  • In a small bowl or measuring cup, whisk together:
    • Buttermilk
    • Vanilla extract
  • Pour this mixture into the dry ingredients.
  • Gently stir with a spatula or wooden spoon just until the dough starts to come together. If it’s too dry and crumbly, add 1–2 Tbsp extra buttermilk, a little at a time.
The dough should be slightly sticky but not soupy. Avoid overmixing—this can make the biscuits tough.

6. Shape the Dough

  • Lightly flour your counter or a clean cutting board.
  • Turn the dough out onto the surface and gently bring it together with your hands.
  • Pat it into a rectangle about 3/4–1 inch thick.
  • For extra flakiness, you can fold it:
    • Fold the dough in half like a book, pat it out again, and repeat 2–3 times.
Don’t knead like bread—just press and fold gently.

7. Cut the Biscuits

  • Use a 2 1/2–3 inch biscuit cutter or a floured drinking glass to cut out biscuits.
  • Press straight down and lift straight up—don’t twist, or they won’t rise as well.
  • Place biscuits on the prepared baking sheet, sides just barely touching for softer sides or spaced apart for crispier edges.
  • Gently press the scraps together and cut more biscuits until you use all the dough.
If you have time, you can place the baking sheet with the cut biscuits in the fridge for 10–15 minutes. Chilled dough often bakes up taller and flakier.

8. Brush and Bake

  • If desired, brush the tops with heavy cream or milk to help them brown nicely.
  • Bake at 425°F for 13–16 minutes, or until the tops are golden and the biscuits are cooked through.
Food safety note: Biscuits don’t have a specific USDA “safe temperature” like meat, but the centers should no longer look doughy. A thermometer inserted in the center should read at least about 200–205°F for fully baked biscuits. Transfer to a cooling rack while you make the glaze.

9. Make the Vanilla Glaze

  • In a small bowl, whisk together:
    • Powdered sugar
    • 2 Tbsp milk or half-and-half
    • Vanilla extract
    • Pinch of salt (optional)
  • If it’s too thick, add milk a teaspoon at a time until it’s pourable but not watery.
You want a smooth, silky glaze that drizzles slowly off a spoon.

10. Glaze and Serve

  • While the biscuits are still warm (but not scorching hot), drizzle the glaze over the tops.
  • Let it set for a minute or two—if you can wait that long!
Serve warm. The combination of a soft, steamy center and sweet vanilla glaze is what makes these feel like a true Hardee’s cinnamon raisin biscuit copycat.

Approximate Nutrition Per Serving

These numbers are estimates and will vary based on the exact ingredients and portion sizes you use.
Per 1 glazed biscuit (out of 8):
  • Calories: ~280–320
  • Carbohydrates: ~45–50 g
  • Protein: ~4–5 g
  • Fat: ~9–11 g
  • Saturated fat: ~5–6 g
  • Sugar: ~18–22 g
  • Fiber: ~1–2 g
  • Sodium: ~350–450 mg
If you need more precise information, you can plug the exact brands and amounts into a nutrition calculator.

Simple Shortcuts for Busy Mornings

You don’t always have time to measure and cut biscuits from scratch at 7 a.m. Here are a few time-saving ideas to get that cinnamon raisin biscuit experience faster.

1. Use Canned Biscuit Dough

  • Start with a can of refrigerated biscuit dough.
  • Flatten each biscuit slightly, sprinkle with cinnamon sugar, and press in a few raisins.
  • Fold the dough over and gently press it back into a biscuit shape.
  • Bake per package instructions and top with the homemade glaze from this recipe.
You still get sweet cinnamon raisin flavor and a warm biscuit without measuring flour or cutting butter.

2. Make-Ahead Freezer Biscuits

  • Prepare the dough as directed up to the cutting step.
  • Place unbaked biscuits on a baking sheet and freeze until solid.
  • Transfer to a freezer bag and store for up to 2 months.
  • Bake from frozen at 425°F, adding a few extra minutes to the bake time.
Fresh-baked “Hardee’s style” cinnamon raisin biscuits on a weekday? Totally possible.

Allergy-Friendly & Dietary Swaps

Everyone should be able to enjoy a warm, cinnamon-scented biscuit. Here are a few ideas if you or someone you love has dietary needs. Always double-check ingredients since brands can vary.

Gluten-Free Option

Texture will be slightly different, but still delicious and cozy.

Dairy-Free Option

  • Use a dairy-free butter alternative (stick style works best) in place of butter.
  • Use unsweetened almond milk, oat milk, or soy milk with 1–2 tsp vinegar or lemon juice instead of buttermilk (let sit 5 minutes to “curdle”).
  • Use the same dairy-free milk in the glaze.

Egg-Free

This recipe is naturally egg-free, so no changes needed there.

Vegan Version

Combine the dairy-free swaps:
  • Plant-based butter
  • Non-dairy “buttermilk” (plant milk + vinegar or lemon)
  • Non-dairy milk in the glaze
  • Check that your sugar and raisins meet your vegan preferences.

Lower Sugar Ideas

  • Cut the granulated sugar in the dough to 2–3 Tbsp.
  • Drizzle on less glaze, or use a thinner, lighter glaze.
They won’t be as sweet, but you’ll still get that warm cinnamon and raisin flavor.

Helpful Tips for the Best Cinnamon Raisin Biscuits

  • Keep ingredients cold: Cold butter and buttermilk make flakier biscuits.
  • Don’t overmix: Stop as soon as the dough comes together—some dry spots are okay.
  • Press straight down: When cutting biscuits, don’t twist the cutter.
  • Use fresh leaveners: Old baking powder or soda can mean flat, dense biscuits.
If you’ve ever had a biscuit turn out tough or flat, it’s usually because of overmixing, warm butter, or tired baking powder.

How to Serve & Store Your Copycat Hardee’s Cinnamon Raisin Biscuits

Serving ideas:
  • Warm with a cup of coffee or tea
  • Alongside scrambled eggs and bacon for a bigger breakfast
  • As a fun weekend brunch treat
Storage:
  • Keep cooled leftovers in an airtight container at room temperature for up to 2 days.
  • For longer storage, refrigerate up to 4–5 days.
Reheating:
  • Warm in a 300°F oven for 5–8 minutes, or in the microwave for 10–15 seconds.
  • If they seem dry, cover with a damp paper towel in the microwave to add a little moisture.

Let’s Talk: Did These Take You Back to Hardee’s?

I’d love to know: did these copycat Hardee’s cinnamon raisin biscuits remind you of the ones you remember? Did you try any fun twists—maybe extra cinnamon, a sprinkle of nutmeg, or golden raisins?
  • Leave a comment and tell us how yours turned out.
  • Share your baking tips or family variations.
  • If you snapped a photo, share it with friends and family—homemade biscuits deserve to be shown off!
If you know someone who misses Hardee’s cinnamon raisin biscuits, send them this recipe so they can bake up a batch at home too.

Disclaimers

  • This recipe is a copycat-style recipe created for home cooks. It is not the original Hardee’s recipe, and we do not have any insider knowledge of their proprietary formulas or methods. All versions and interpretations here are based on home testing and taste, not on any official information.
  • Hardee’s is a registered trademark of its respective owner. This recipe and this post are for educational and recreational cooking purposes only and are not endorsed by or affiliated with Hardee’s.
  • Simply Copycat Recipes is an Amazon affiliate. As an Amazon Associate, we may earn from qualifying purchases if you buy through links on our site, at no extra cost to you. This helps support our recipe testing and keeps more copycat recipes coming your way.
Location: Georgetown, IN, USA

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