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!!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 2 cups (250 g) powdered sugar
- 2-4 tbsp water
Instructions
- 1
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, sugar, and salt.
- 2
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.
- 3
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.
- 4
Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 30 minutes, or up to overnight.
- 5
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.
- 6
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.
- 7
Bake for about 30-35 minutes, or until lightly browned and well risen. Cool on wire rack.
- 8
In a small bowl, whisk together glaze ingredients (only adding enough water to create a thick pourable glaze). Drizzle on warm rolls and serve.