Hardees Cinnamon Raisin Biscuit Clone

• Produce

  • 1 cup Raisins

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 3 tsp Cinnamon, ground
  • 1/2 cup Granulated sugar
  • 1 box Powdered sugar
  • 1 tsp Salt
  • 2 dashes Salt
  • 5 cups Self rising flour
  • 1 cup Shortening or lard
  • 1 tsp Vanilla extract, pure

• Dairy

  • 2 cups Buttermilk
  • 1/4 cup Milk

• Liquids

  • 1/4 cup Water

Found on everydaycouponqueen.com

Ingredients

• 5 cups self-rising flour
• 1/3 cup + 2 Tbsps granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 cups buttermilk
• 1/4 - 1/2 cup water**
• 1 cup shortening or lard; melted and cooled (butter flavored Crisco works great)
• 3 tsp ground cinnamon
• 1 cup raisins, soaked for 10 minutes in enough water to cover them, then drained before adding to recipe
• 1 box powdered sugar (1 lb)
• 1/4 c milk
• 1 tsp pure vanilla extract
• 2 dashes salt

Directions

• Preheat oven to 450 degrees
• Combine & mix dry ingredients(except for raisins)
• Cut in wet ingredients; knead until blended **Start with 1/4 cup of water and increase to 1/2 cup. You dont want the dough to be too dry, but you do not want it to be so sticky that you cannot work with it either. Simply increase the water by 1 tablespoon at the time until you reach the right consistency. You will know it when you get there!
• Fold in drained raisins & gently stir until incorporated into dough
• Turn dough out onto a floured surface
• Roll out into 1/2 thickness and cut with a biscuit cutter or jar lid
• Place dough circles into a round 8 - 9 baking pan, or onto a baking sheet; let rest 5 - 7 minutes before placing in hot oven
• Bake for 10 - 15 minutes or until golden brown
• Generously frost biscuits with powdered sugar icing after removing from oven
• In a medium bowl, combine powdered sugar, milk, vanilla and 2 dashes of salt
• For a thicker glaze, use less milk, for a thinner glaze, use more milk