Cinnamon Raisin Biscuits | Open For Eating

Few breakfast treats create such nostalgia as cinnamon raisin biscuits. Their tender crumb, golden edges, and pockets of juicy raisins deliver more than a sweet start to the day—a whiff of cinnamon drifting through the kitchen is a gentle reminder of comforting mornings. Whether you’re chasing the memory of a beloved fast-food biscuit or searching for something new to make for brunch, this recipe delivers satisfaction in every bite.

Why Make Cinnamon Raisin Biscuits?

Baking cinnamon raisin biscuits at home ticks all the right boxes: convenience, flavor, and the ability to tailor each batch. Home-baked biscuits offer a fresher texture than store-bought ones, as well as flexibility in ingredient choices—dairy or plant-based buttermilk, golden raisins or regular, and endless possibilities for glazes or toppings.

What Sets These Biscuits Apart

Flaky, tender layers rival the best bakery biscuits.
Balanced sweetness comes from sugar and raisins rather than heavy syrup.
Aromatic cinnamon pairs perfectly with mild biscuit dough.
Easy preparation means you don’t need any special equipment—just a bowl, a rolling pin, and an oven.

Key Ingredients

A successful cinnamon raisin biscuit depends on the right ingredients. Let’s break them down.

Ingredient	Purpose
All-purpose flour	Structure and base for tender crumbs
Granulated sugar	Gentle sweetness to highlight raisins and cinnamon
Baking powder	Main leavening agent for lift
Baking soda	Aids browning and lift when combined with buttermilk
Salt	Rounds out sweetness and enhances flavor
Ground cinnamon	Main flavor driver; adds warmth and aroma
Raisins	Sweet, chewy texture; plump up with baking
Vegetable shortening	Creates flakiness and softness
Cold buttermilk	Hydrates dough, adds flavor, aids leavening
Powdered sugar, milk, cinnamon, oil	Used in the simple glaze

Choosing Raisins

Regular raisins or golden can both work. If you want deeply sweet biscuits, go with dark raisins. For added tartness, try golden. A quick soak in hot water plumps them up, preventing any leathery texture.

The Role of Shortening

Vegetable shortening is traditional, yielding biscuits that melt in your mouth. However, substituting half the shortening with unsalted butter offers more flavor while still providing a flaky texture.

Step-by-Step Instructions

Making cinnamon raisin biscuits is simple if you approach each stage with care. Here’s how to get perfect results every time.

Step 1: Prepare the Work Area

Preheat your oven to 400°F (204°C).
Place a rack in the center position.
Line a large baking sheet with parchment paper or a silicone baking mat.
Lightly flour a clean surface for rolling out the dough later.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine:
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon ground cinnamon
Mix until evenly distributed.

Step 3: Cut in Fat

Add 1/3 cup cold vegetable shortening (or half butter).
Use a pastry cutter, two forks, or your fingertips to blend until the mixture resembles coarse, pea-sized crumbs.
If using butter with shortening, work quickly to keep the fats cold.

Step 4: Incorporate Raisins and Buttermilk

Stir in 3/4 cup raisins.
Slowly pour in 3/4 cup cold buttermilk.
Stir with a fork until just combined. If the dough feels dry, add 1 to 2 tablespoons more buttermilk, a little at a time.

Step 5: Shape and Cut Biscuits

Turn the shaggy dough onto the floured surface.
Use floured hands to gently pat or roll the dough to 3/4-inch thick.
Using a 2.5- or 3-inch biscuit cutter (or a drinking glass), cut out as many rounds as possible.
Gather and gently press scraps together to cut more biscuits.

Step 6: Arrange and Bake

Place biscuits close together for soft sides, or spaced apart for crisper edges.
Brush tops with a bit of buttermilk for extra color (optional).
Bake 12–15 minutes or until golden brown at the edges and on top.

Step 7: Glaze While Warm

In a small bowl, combine:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon ground cinnamon
1 teaspoon neutral oil (vegetable or canola)
Whisk until smooth.
As soon as biscuits leave the oven, drizzle the glaze over the tops or dip biscuit tops directly into the glaze for a thicker coating.
Let stand for 5 minutes, allowing the glaze to set before serving.

Tips for Perfect Cinnamon Raisin Biscuits

Cinnamon raisin biscuits reward attention to detail. Here’s how to guarantee success:

Keep fats and liquids cold: This yields flaky layers. Shortening and buttermilk should be chilled until needed.
Handle dough gently: Overworking can cause dense biscuits. Stir only until the dough comes together, and avoid kneading.
Don’t twist the cutter: Press straight down and lift up. Twisting seals the edges, limiting rise.
Soak the raisins: Briefly cover raisins in hot water, then drain and pat dry. This step ensures soft, juicy raisins throughout.
Control biscuit edges: For soft edges, arrange biscuits so they touch on the baking sheet. Space them apart for more crunch.
Glaze while warm: The residual heat helps glaze spread evenly and soak slightly into each biscuit.

Variations and Serving Ideas

Looking to personalize your biscuits? These ideas upgrade the classic without overpowering the cinnamon-raisin balance.

Swap raisins: Try dried cranberries or chopped dried apricots for a new twist.
Add toasted nuts: Pecans or walnuts bring crunch and earthy notes.
Spice up the glaze: Use orange juice instead of milk or add a pinch of nutmeg for complexity.
Dairy-free option: Use plant-based milk and shortening, along with lemon juice to create vegan buttermilk.
Serve with spreads: Butter, cinnamon honey butter, or fruit preserves complement the biscuits beautifully.

Storage and Reheating

If you have leftovers, you can store and reheat them to preserve their flavor and texture.

At Room Temperature

Cool biscuits fully.
Store in a zippered bag or airtight container.
Keep at room temperature for up to 2 days.

Refrigeration

Biscuits last up to a week in the refrigerator.
Let them come to room temperature or warm before eating for best texture.

Freezing

Wrap each biscuit in plastic wrap, then store in a freezer-safe bag or container.
Freeze for up to 2–3 months.

Reheating

For best results, reheat in a 350°F (177°C) oven for 5–8 minutes.
Alternatively, microwave for 15 seconds, wrapped in a damp paper towel to prevent drying out.

Troubleshooting

Dense biscuits: Usually caused by overmixing or warm shortening.
Dry biscuits: Solution is to measure flour carefully and avoid overbaking.
Bland flavor: Increase cinnamon slightly, or add a pinch of vanilla extract to the glaze.

Frequently Asked Questions

Can I prepare the dough ahead of time?

Yes. After shaping, freeze unbaked biscuits on a tray. Once solid, transfer to a freezer bag. Bake from frozen, adding 2–3 minutes to the baking time.

Do I have to use buttermilk?

Buttermilk creates tenderness and flavor, but a quick substitute is mixing 1 tablespoon lemon juice or vinegar into 1 cup of milk, letting it sit for 5 minutes.

Cinnamon raisin biscuits are more than a nostalgic treat—they’re a delicious canvas for your creativity. Soft, aromatic, and loaded with plump raisins, these biscuits come together with just a few simple steps and basic kitchen tools. Try this recipe for your next breakfast or brunch and enjoy warm, glazed biscuits that always disappear fast.