Gluten Free Cinnamon Raisin Biscuits (Hardee's Copycat)
Oh, to be able to stop at Hardee's and get a cinnamon raisin biscuit. We know it'll probably never happen, so we'll just have to make gluten free cinnamon raisin biscuits at home (at least we can stay in our pajamas!!
Ingredients
- 4 cups (560 g) Kim's gluten free flour blend (or any blend with xanthan gum)
- 4 tbsp (45 g) baking powder
- 3 tbsp sugar
- 1 tbsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 3 sticks (¾lb or 339 g) butter, cold and cut into ¼-inch slices
- 2 large eggs, cold
- 1¾-2 cups buttermilk, cold
- 1 cup raisins
GLAZE
- 2 cups (250 g) powdered sugar
- 2-4 tbsp water
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, sugar, and salt.
- Add the butter pieces and either using a pastry blender or your hands (I use my hands) flatten each piece of butter and mix with the flour mixture until butter is about the size of a large flattened bean (not a small pea-sized shape). Toss raisins into butter/flour mixture.
- Mix together buttermilk and eggs and slowly pour into flour/butter mixture, using a fork to combine. You may or may not need all of the liquid. You're looking for a fairly wet and sticky dough. If you've added all the liquid and the dough hasn't come together yet or isn't wet enough, add about a tbsp at a time more buttermilk to reach this consistency.
- Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 30 minutes, or up to overnight.
- When ready to make biscuits, preheat oven to 400°. Remove bowl from the refrigerator and dump out onto well-floured surface. Knead slightly to bring it all together.
- Roll dough out to about ¾ of an inch thick. Cut with round biscuit cutter and place in a round baking dish (a ceramic dish works great) or a parchment-lined baking sheet with sides of biscuits touching.
- Bake for about 30-35 minutes, or until lightly browned and well risen. Cool on wire rack.
- In a small bowl, whisk together glaze ingredients (only adding enough water to create a thick pourable glaze). Drizzle on warm rolls and serve.
Notes
*To freeze unbaked biscuits, cut out biscuits and place on parchment-lined baking sheet. Freeze until solid. Place in plastic gallon-sized ziptop bag, removing as much air as possible (see post). When ready to bake, remove as many biscuits as you'd like and bake at 400 degrees for 35-40 minutes from frozen.
**To freeze baked biscuits, freeze biscuits in ziptop bag, removing as much air as possible. Reheat wrapped in a paper towel in microwave for 30 seconds at a time until warmed.
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!