Cinnamon Raisin Biscuits

There’s nothing better than a warm, fresh-baked Cinnamon Raisin Biscuit topped with sweet, melty vanilla icing for breakfast. These drop biscuits are a simple, quick and easy biscuit recipe that comes together in about 22 minutes! 

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cinnamon raisin biscuit with sweet icing on a white plate

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Cinnamon Raisin Biscuits

If you’ve been reading the blog for a while, you might know already that I have a HUGE weakness for breakfast sweets. I have always been way more of a sweet over savory breakfast kind of girl. One of my breakfast guilty pleasures used to be the amazing cinnamon raisin biscuits from Hardee’s (Carl’s Jr for all of you West Coast People).  

It was a sad sad day when they eventually took my beloved biscuits off the menu years ago. I knew after that, there was only one thing to do, find a perfect copycat recipe to make at home! Well, of course, I fell in love with the copycat recipe and  I couldn’t resist sharing it with all of you! 

These cinnamon raisin biscuits take easy baking to a whole new level with the drop biscuit method that takes less than 30 minutes to prepare and bake! Each perfect soft and warm cinnamon raisin biscuit gets topped with a light vanilla glaze that really pushes it over the edge. I’m sure you’re already craving a batch, just like I am right now, so let’s get started!

cinnamon raisin biscuit on a plate with a fork

What Are Drop Biscuits?

Drop biscuits are a lifesaver for anyone who craves homemade biscuits at home but doesn’t have the time or energy to roll out the dough and cut them into shapes. 

With drop biscuits, you have a recipe that’s still made from scratch without any rolling out or cutting of the dough. They are simply dropped onto the pan from a spoon and then baked. 

Can I Freeze Drop Biscuits?

  • To freeze the unbaked drop biscuits on the pan. Remove them from the pan once they’re hard, and store them in a heavy-duty ziptop bag in the freezer. No need to thaw them, place the frozen biscuits on a pan and simply add a few minutes to the baking time (per the recipe).
  • To freeze baked drop biscuits, allow them to cool completely (without icing) and freeze. Thaw biscuits overnight on the counter so they’re ready when you are. If you’d like them warm, pop them in a 400F oven for about 6 minutes and ice when they come out of the oven.

cinnamon raisin biscuits on a pan ready for the oven

How To Make Cinnamon Raisin Biscuits

Sweets for breakfast will always have a special place in my heart, almost as much as easy recipes do. So, you could say this recipe for cinnamon raisin biscuits is a double threat. With super simple instructions, that lead you to bold flavors, and an unforgettable breakfast treat, what reason is there not to make a batch?!

To start, you’ll preheat the oven and line a large baking sheet with parchment paper. Next, begin to make the dough and combine the baking mix, milk, raisins, cinnamon, and sugar in a medium bowl, stirring until a soft dough forms.

Once the dough is formed, drop the batter by spoonfuls onto prepared pan, and bake until the tops are golden.

Meanwhile, in a medium bowl whisk icing ingredients until smooth and the consistency of honey and drizzle the glaze on top of the warm biscuits. Lastly, sprinkle with cinnamon if desired. Serve warm!

Do I Have To Use A Baking Mix?

Not at all! A store-bought baking mix is not necessary to make these cinnamon raisin biscuits. I always use Bisquick because it makes the whole recipe come together a lot faster, but you can most certainly make your own baking mix if you would prefer. 

How to make your own baking mix: 

4 1/2 cups all-purpose flour
2 tablespoons baking powder
1/2 tablespoon salt
1 cups shortening

In a large bowl, mix the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Store in an airtight container in a cool, dry place or in the freezer for up to 8 months.

cinnamon raisin biscuit with sweet icing on a sheet pan

Tips For Making The Best Cinnamon Raisin Biscuits

  • I found that the cinnamon raisin biscuits taste the best fresh out of the oven, still warm, so I suggest trying to recreate that fresh out of the oven taste when eating leftovers. To reheat, place the un-iced biscuits on a baking sheet in a 400° F oven for 6 minutes to reheat. If you simply can’t resist devouring your leftover treat for the amount of time it takes for the oven to heat up, just pop one in the microwave for about 10 seconds. 
  • Want a little extra pop of cinnamon in the icing, try adding a teaspoon of cinnamon to the icing mixture, instead of just sprinkling some on top. 
  • For easy, uniform scooping, try using a trigger ice cream scooper. Its the perfect size for scooping the dough, and if you spray a little cooking spray in the scooper before starting, the dough should drop onto the pan with ease. 

cinnamon raisin biscuit with sweet icing

How Long Do Cinnamon Raisin Biscuits Keep? 

While these cinnamon raisin biscuits are best served warm, they can still be enjoyed for a few days after too. For best results keep any leftover biscuits in an airtight container at room temperature and eat within three days. After a couple days the biscuits will start to get stale and run the risk for mold to grow.

If you want to make an extra batch to save for a later date, see the directions at the top of the post that go over the best ways to freeze any kind of drop biscuits. 

 

cinnamon raisin biscuits with sweet icing on a pan with cinnamon sticks

More Breakfast Recipes You’ll Love!

Cinnamon Roll Baked Oatmeal – topped with a sweet cinnamon drizzle and vanilla glaze. It tastes like a warm cinnamon roll’s more healthful sister. Bake and enjoy it all week. 

Cream Cheese Danish With Lemon or Raspberry – Made with a tender, sweet yeast bread, a sweet cream cheese center plus a generous drizzle of a powdered sugar glaze.

Homemade Blueberry Pancakes – Filled with fresh berries and bursting with flavor they’re always a hit! You won’t want to miss out on this easy to whip up, soft and fluffy pancake recipe. 

Mixed Berry Breakfast Pizza – It’s impossible to resist the toasted flatbread crust, rich orange mascarpone layer, and glossy berry topping. Easy to prepare the night before and serve the next morning, or any time of day!

Baked Maple and Cinnamon Donuts – Forget the doughnut shop -if you have a donut pan, you can have homemade donuts at home any day!  Baked donuts are quick and much easier than fried donuts

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cinnamon raisin biscuit photo collage

Tools Used To Make These Cinnamon Raisin Biscuits

Silicone Whisk

If you’re tired of your wire whisks breaking and getting out of wack from overuse, then try this silicone whisk! I love using it for almost anything I needed quickly mixed up. The silicone can withstand high heat so you don’t have to worry about using it while mixing up recipes on the stove. 

Stainless Steel Measuring Spoons

This is my most used set of measuring spoons I’ve ever had. With measurements that range from 1 tablespoon all the way down to 1/8th teaspoon, you’ll always have what you need to measure out any recipe!

3-Piece Measuring Cup Set

I am constantly using a million measuring cups at a time with a lot of my recipes, so I love having this 3-piece set. It’s so great to know I don’t have to stop in the middle of a recipe to wash out the same measuring cup three times to use it for different ingredients. 

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Cinnamon Raisin Biscuits

Cinnamon Raisin Biscuits

Yield: 12
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

There's nothing better than a warm, fresh-baked Cinnamon Raisin Biscuit topped with sweet, melty vanilla icing for breakfast. These drop biscuits are a quick and easy biscuit recipe that comes together in about 22 minutes! 

Ingredients

  • 3½ cups of baking/biscuit mix (I use Bisquick)
  • 1 cup milk
  • 1/2 cup raisins
  • 3 tablespoons sugar
  • 2 teaspoons cinnamon

For Icing

  • 1 tablespoon salted butter, softened
  • 1/2 teaspoon vanilla extract
  • 1½ cups powdered sugar
  • 2 tablespoons milk
  • cinnamon for sprinkling on top (optional)

Instructions

  1. Preheat oven to 425° F and line a large baking sheet with parchment paper.
  2. In a medium bowl combine baking mix, milk, raisins, cinnamon and sugar. Stir until a soft dough forms.
  3. Drop the batter by 12 spoonfuls onto prepared pan about 1-2 inches apart, and bake for 12 to 14 minutes, until the tops are golden.
  4. Meanwhile, in a medium bowl whisk icing ingredients until smooth and the consistency of honey (add more milk if needed)
  5. Drizzle the glaze on top of the warm biscuits and sprinkle with cinnamon if desired. Serve warm!

Notes

These biscuits are delicious reheated. Place the uniced biscuits on a baking sheet in a 400° F oven for 6 minutes to reheat.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 259 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 5mg Sodium: 470mg Carbohydrates: 46g Net Carbohydrates: 0g Fiber: 1g Sugar: 25g Sugar Alcohols: 0g Protein: 4g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.

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cinnamon raisin biscuit with cinnamon sticks and a fork