Hardee’s Cinnamon Raisin Biscuits (Copycat Recipe)

Craving a warm, sweet treat that’s even better than Hardee’s? These Hardee’s Cinnamon Raisin Biscuits Recipe are soft, fluffy, and bursting with cinnamon goodness in every bite. Whether you’re starting your day or indulging in an afternoon snack, these biscuits are the perfect balance of sweetness and spice—better than the original!

If you grew up grabbing breakfast at Hardee’s (or Carl’s Jr. out west), you know there’s nothing quite like biting into one of their warm Cinnamon Raisin Biscuits on the way to school or work. The pillowy, slightly sweet biscuit. The plump raisins tucked into every bite. That sticky vanilla icing dripping down the sides and onto your fingers. It’s the kind of breakfast that turns an ordinary morning into something you actually look forward to.

The bad news? Hardee’s pulled them off the menu in many locations, and even where they’re still served, they’re a “limited time” offering that disappears for months at a stretch. The good news? You can make a near-identical version at home in about 30 minutes — and honestly, the homemade ones might be better. They come out of the oven still warm, the glaze melts into every crack and crevice, and your whole kitchen smells like a bakery.

This copycat recipe nails the flavor and texture: tender on the inside, just a little crispy on the outside, sweet but not cloying, with that signature cinnamon-raisin warmth and a glossy white drizzle on top.

What Makes These Biscuits So Special

Hardee’s biscuits became famous for a reason. Unlike the dense, dry biscuits you sometimes get at fast food places, theirs are made from scratch every morning and have a distinctly homemade quality — flaky layers, a buttery crumb, and just enough sweetness to feel like a treat without being dessert.

The cinnamon raisin version takes that same beloved base and adds three magical things: cinnamon folded into the dough, raisins scattered throughout, and a thick vanilla icing drizzled on top while they’re still warm. It’s basically a cinnamon roll and a biscuit had a baby — and the baby is delicious.

The Secrets to Nailing This Recipe

A few things separate “okay” copycat biscuits from biscuits that taste shockingly close to the real thing:

Cold butter is non-negotiable. When cold butter hits the hot oven, it releases steam and creates those flaky little pockets that make a biscuit a biscuit. Cube your butter and pop it in the freezer for 10 minutes before you start. If your kitchen is warm, use the freezer trick on your flour bowl too.

Don’t overwork the dough. This is the cardinal sin of biscuit-making. Mix until the dough just comes together — it should look slightly shaggy, not smooth. The more you knead, the tougher your biscuits will be. Treat the dough like it’s lava and you only have a few seconds to handle it.

Press, don’t twist. When you cut your biscuits, press your cutter straight down and lift it straight up. Twisting seals the edges and prevents the biscuits from rising as tall and flaky as they should.

Plump those raisins. This is optional but worth it. Soak the raisins in warm water for about 10 minutes, then drain and pat dry. They’ll be juicier and won’t pull moisture out of your dough as it bakes.

Glaze while warm, but not hot. Wait about 5 minutes after the biscuits come out of the oven. Glaze too soon and it all slides off; wait too long and it just sits on top instead of soaking in beautifully.

Hardee’s Cinnamon Raisin Biscuits Ingredients

• All-purpose flour: Base flour creates structure for soft muffins
• Granulated sugar: Adds sweetness and helps tender muffin texture
• Baking powder: Leavening agent helps muffins rise light
• Ground cinnamon: Warm spice adds cozy sweet flavor
• Salt: Balances sweetness and enhances overall flavor
• Cold unsalted butter: Creates flaky texture when cut into dough
• Raisins: Sweet chewy fruit adds bursts of flavor
• Whole milk: Adds moisture and tender crumb to batter
• Vanilla extract: Adds warm sweet aroma and flavor
• Powdered sugar: Sweet base for smooth simple glaze
• Milk for glaze: Thins glaze to perfect drizzle consistency
• Vanilla for glaze: Adds sweet flavor to finishing icing

How to Make Hardee’s Cinnamon Raisin Biscuits 

Step 1: Preheat oven
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2: Mix dry ingredients
In a large bowl, whisk flour, sugar, baking powder, cinnamon, and salt until well combined.

Step 3: Cut in butter
Add cold cubed butter and cut into dry mix until coarse crumbs form with pea-sized bits.

Step 4: Add raisins
Stir in raisins until evenly coated in flour mixture.

Step 5: Form dough
Add milk and vanilla, then gently stir until dough just comes together.

Step 6: Shape and cut
Turn dough onto floured surface, pat into thick rectangle, fold for layers, then cut biscuits.

Step 7: Bake: Place biscuits on baking sheet and bake until golden brown on top, or Set the air fryer temperature to 350 degrees F (175°C) and allow it to preheat 3-5 minutes. Set cook time for 8-10 minutes, or until golden and cooked through.

Step 8: Make glaze
Whisk powdered sugar, milk, and vanilla until smooth and drizzle-ready consistency forms.

Step 9: Cool and glaze
Let biscuits cool slightly, then drizzle with glaze and serve warm.

The Secrets to Nailing This Recipe

A few things separate “okay” copycat biscuits from biscuits that taste shockingly close to the real thing:

Cold butter is non-negotiable. When cold butter hits the hot oven, it releases steam and creates those flaky little pockets that make a biscuit a biscuit. Cube your butter and pop it in the freezer for 10 minutes before you start. If your kitchen is warm, use the freezer trick on your flour bowl too.

Don’t overwork the dough. This is the cardinal sin of biscuit-making. Mix until the dough just comes together — it should look slightly shaggy, not smooth. The more you knead, the tougher your biscuits will be. Treat the dough like it’s lava and you only have a few seconds to handle it.

Press, don’t twist. When you cut your biscuits, press your cutter straight down and lift it straight up. Twisting seals the edges and prevents the biscuits from rising as tall and flaky as they should.

Plump those raisins. This is optional but worth it. Soak the raisins in warm water for about 10 minutes, then drain and pat dry. They’ll be juicier and won’t pull moisture out of your dough as it bakes.

Glaze while warm, but not hot. Wait about 5 minutes after the biscuits come out of the oven. Glaze too soon and it all slides off; wait too long and it just sits on top instead of soaking in beautifully.

How to Serve Them

These are obviously perfect on their own with a cup of coffee, but they’re also incredible as part of a bigger breakfast spread. Serve them alongside scrambled eggs and bacon for a sweet-and-savory plate, or split one open and layer in cream cheese for a quick “Danish” upgrade. They’re also a hit at brunch — make a double batch and watch them disappear.

Storage and Make-Ahead Tips

These biscuits are best the day they’re made (true of basically all biscuits), but they keep surprisingly well. Store any leftovers in an airtight container at room temperature for up to 2 days. To revive them, pop them in a 300°F oven for 5 minutes — they’ll come back to life.

You can also freeze the unbaked, cut biscuits on a sheet pan, then transfer them to a freezer bag once solid. When you want fresh biscuits, bake them straight from frozen — just add 3 to 5 minutes to the bake time. Make the glaze fresh when you’re ready to serve.

More Copycat Hardees Recipes

• Air Fryer Hardee’s Big Hot Ham N’ Cheese
• Hardee’s Apple Turnovers Recipe

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