Hardee’s Cinnamon Raisin Biscuits
1 oz. Bran Flakes cereal
1 tbsp. cinnamon
2 tbsp. brown sugar, packed
2 tbsp. butter, melted
2 1/2 cups Bisquick
2 tbsp. sugar
1/2 cup raisins
1/3 cup buttermilk
1/2 cup tonic water
1/2 tsp. vanilla
Place cereal into blender. Add cinnamon and brown sugar and blend
for about 3 seconds or until crumbled, but not powdered. Empty into
small bowl. Stir in melted butter with fork until mixture is completely
softened. Set aside. For biscuit dough, use a 2−quart mixing bowl.
Stir Bisquick together with sugar and raisins. Put buttermilk, tonic,
and vanilla into measuring cup without stirring and pour into Bisquick
mixture. Use a fork to mix until all of the liquid is absorbed. Knead
in the bowl with hands, dipping into additional Bisquick, to make dough
smooth and no longer stick. Break dough up into 4 or 5 portions in the
bowl. Sprinkle the flake mixture over the dough and then work it into
it with your hands until most of it is evenly distributed throughout.
Marbleize the dough more than just mix the flake mixture in. Divide
into 12 equal parts and shape each into 1/2−inch thick patty, arranging
together in 2 Pam−sprayed 8−inch round cake pans.
Bake at 400F for 20−25 minutes or until evenly golden. Remove and top with icing.
With an electric mixer beat on high speed, 2 Tbls. melted butter,
1 teas. vanilla, 2 Tbls. sour cream, and 1 1/2 cups powdered sugar
until smooth. Place one tablespoon icing on each hot biscuit. Allow to melt slightly and then swirl to cover top surface.