Why didn’t my biscuits rise?

Be sure to preheat oven fully before baking and use an oven thermometer to check the accuracy of the oven temp. The temperature in many ovens can differ from what’s displayed on the control panel by as much as 10-25 degrees, which can have a big impact on recipe results. A cooler than expected oven can cause baked goods not to rise as well. Flat biscuits can also be due to overworking the dough so that the gluten strands are overdeveloped (which will also make them tough). Or it could cause the dough to be too warm, which makes the butter to weep out of the dough as it bakes rather than create little pockets of steam to help them rise. Lastly, poor rise can indicate that the leavening agents (in this case it’s the 3 teaspoons baking powder and ¼ teaspoon baking soda) are old. For best results, I recommend using baking powder within 6 months of opening.

What is the best way to measure flour?

The gold standard for measuring flour is to weigh it using a kitchen scale. I've provided weights for both all-purpose and gluten-free flour for this recipe to help ensure success. If you don't have a scale, the next best option is to stir the flour in the container then use a large spoon to scoop the flour into a dry measuring cup (not the one used to measure liquids). Then use a table knife to gently scrape the excess off so that you have a level measure. Of course, for smaller measurements (like the ½ teaspoon salt and 3 teaspoons cinnamon) using measuring spoons is just fine.

Why do I have to grate the butter?

You don't have to, but if you've got a box grater, it's both easy and highly effective. If skipping the grating, I suggest cutting the butter into small pieces (roughly the size of the tip of a pinky finger) then placing the small butter pieces into the fridge to chill for 10 minutes before adding them to the dry ingredients.

Can I use buttermilk if I have it on hand?

Yes. Buttermilk makes these cinnamon raisin biscuits so delicious so if you've got it, I suggest using it. Simply replace the milk with buttermilk and omit the vinegar.

What can I top them with instead of icing?

I include a simple powdered sugar glaze recipe, that’s perfect for topping these biscuits and makes them similar to the Hardee’s biscuits I remember. But in lieu of a glaze, they’d also be delicious topped with a brush of melted butter and a sprinkle of a simple cinnamon sugar mixture or a slather of nut butter.

Cinnamon Raisin Biscuits

Servings: 8 biscuits 1x

Ingredients

For the Biscuits

2 cups all-purpose flour (245-250g), plus more for rolling (295g if using gluten-free flour)
¼ cup granulated sugar (60g)
1 tablespoon baking powder
1 tablespoon ground cinnamon
½ teaspoon fine salt
¼ teaspoon baking soda
6 tablespoons unsalted butter, cold
1 cup raisins
¾ cup + 2 tablespoons whole milk (may substitute ¾ cup buttermilk)*
1 teaspoon white vinegar (omit if using buttermilk)
1 teaspoon vanilla extract or vanilla bean paste

For the Glaze

¾ cup powdered sugar
3 tablespoons heavy cream (may substitute half and half or whole milk)
½ teaspoon vanilla extract

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Instructions

Preheat the oven to 400℉. Lightly spray a baking sheet with cooking spray or line with parchment paper and set aside.
Add flour, baking powder, sugar, cinnamon, salt, and baking soda to a medium bowl and whisk together to combine.
Using a box grater, grate the cold butter into the flour mixture.
Use a fork or pastry blender to work the grated butter into the flour mixture until it resembles coarse crumbs. Avoid using your hands as this causes the butter to melt and will not give you the fluffiest biscuits.
Stir the raisins into the flour mixture.
Make a well in the center of the flour mixture. Pour the milk, vinegar, and vanilla into the well and stir until a soft, craggy dough forms. Almost all of the flour will be incorporated into the dough but some may remain on the edges or bottom of the bowl.
Turn the dough and any loose bits of flour out onto a lightly floured surface. If the dough is very sticky, lightly dust the surface with flour.
Use your hands to pat the dough into a rectangle 1-inch thick.
Working quickly, fold the rectangle of dough in half and then press it into a rectangle again.
Repeat this fold and press process 3 more times (for a total of 4 folds). By now all of the flour should be incorporated into the dough.
Without performing another fold, shape the dough into a rectangle ¾-inch thick (about 6 x 8 inches). Use your hands or a bench scraper to help make the edges tidy.
Use a bench scraper or sharp knife to cut the dough into 8 squares making one cut length wise then 3 cuts width-wise.
Arrange the biscuits on the baking sheet about 1 inch apart.
Bake for 13-15 minutes or until the tops and bottoms are a very light golden brown.
Remove the biscuits from the oven and allow them to cool while you make the glaze.
To make the vanilla glaze, combine the powdered sugar, heavy cream, and vanilla in a small bowl and mix until smooth.
Spoon the glaze over the warm biscuits and serve. Store any leftover biscuits in an airtight container on the counter for up to 3 days. Reheat for 10-20 seconds in the microwave before enjoying.

Notes

*We do not recommend substituting dairy-free milk or butter in this recipe.

Nutrition Information

Serving Size: 1 biscuit
Calories: 320
Fat: 10 g
(Sat Fat: 6 g)
Sodium: 415 mg
Carbohydrate: 50 g
(Fiber: 3 g
Sugar: 19 g)
Protein: 5 g
Cholesterol: 35 mg

Dietary

Egg-Free Gluten-free Nut-free Vegetarian

Recipe By: Jessica Beacom