For fans of the classic Hardee’s breakfastor anyone looking for a great new biscuit variety.

First introduced in the 1980s, the raisin-studded biscuits were beloved by loyal fans of the fast-food restaurant.

What made these biscuits so special?

Southern Living Cinnamon Raisin Biscuits on a serving board

Credit:Caitlin Bensel, Food Stylist: Torie Cox

)unsalted butter, frozen

4cups(about 19 oz.

)powdered sugar

1/2tsp.vanilla extract

Directions

Grate butter:

Preheat oven to 425F.

Line 2 baking sheets with parchment paper, and set aside.

Southern Living Cinnamon Raisin Biscuits ingredients

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Using large holes of a box grater, grate butter into a medium bowl.

Place bowl, uncovered, in freezer until ready to use.

Add grated butter, and cut in with a pastry cutter or 2 forks until crumbly.

Southern Living Cinnamon Raisin Biscuits

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Add raisins and buttermilk:

Add raisins and 1 1/2 cups of the buttermilk to flour mixture.

Stir together until mixture resembles a shaggy dough.

Knead dough:

Turn dough out onto a lightly floured work surface.

Southern Living Cinnamon Raisin Biscuits grating the frozen butter

Credit:Caitlin Bensel, Food Stylist: Torie Cox

Stack and pat dough:

Cut dough evenly into 4 portions.

Stack portions on top of each other.

Re-pat into a 1-inch-thick rectangle, and repeat process once.

Southern Living Cinnamon Raisin Biscuits whisking together the dry ingredients

Credit:Caitlin Bensel, Food Stylist: Torie Cox

Cut biscuits:

Roll dough into a 3/4-inch-thick round.

Add egg wash:

Whisk together egg and water in a small bowl.

Remove 1 of the baking sheets from freezer, and lightly brush tops with some of the egg mixture.

Southern Living Cinnamon Raisin Biscuits cutting in the butter

Credit:Caitlin Bensel, Food Stylist: Torie Cox

Remove from oven, and transfer biscuits to a wire rack.

Add glaze to biscuits:

Drizzle warm biscuits with glaze, and serve immediately.

Frequently Asked Questions

No, they discontinued the beloved cinnamon-swirled and raisin-studded biscuits in 2002.

Southern Living Cinnamon Raisin Biscuits adding the raisins and buttermilk

Credit:Caitlin Bensel, Food Stylist: Torie Cox

They’ve been replaced with other breakfast sweets, including cinnamon rolls.

Southern Living Cinnamon Raisin Biscuits stirring together to make a shaggy dough

Credit:Caitlin Bensel, Food Stylist: Torie Cox

Southern Living Cinnamon Raisin Biscuits patting the dough into a rectangle

Credit:Caitlin Bensel, Food Stylist: Torie Cox

Southern Living Cinnamon Raisin Biscuits cutting the dough into 4 portions

Credit:Caitlin Bensel, Food Stylist: Torie Cox

Southern Living Cinnamon Raisin Biscuits stacking the portions of dough on top of each other to re-roll

Credit:Caitlin Bensel, Food Stylist: Torie Cox

Southern Living Cinnamon Raisin Biscuits cutting the dough with a biscuit cutter

Credit:Caitlin Bensel, Food Stylist: Torie Cox

Southern Living Cinnamon Raisin Biscuits brushing the biscuits with buttermilk

Credit:Caitlin Bensel, Food Stylist: Torie Cox

Southern Living Cinnamon Raisin Biscuits on the baking sheet after baking

Credit:Caitlin Bensel, Food Stylist: Torie Cox

Southern Living Cinnamon Raisin Biscuits cooling on a cooling rack

Credit:Caitlin Bensel, Food Stylist: Torie Cox

Southern Living Cinnamon Raisin Biscuits whisking together the glaze

Credit:Caitlin Bensel, Food Stylist: Torie Cox

Southern Living Cinnamon Raisin Biscuits drizzled with the glaze and ready to serve

Credit:Caitlin Bensel, Food Stylist: Torie Cox