At the bottom of my deliciously blatant self-promotion is the recipe for a knockoff version of Hardee's Cinnamon Biscuits. I made mine without raisins, because I didn't have any. I used to love these biscuits when I was a kid, but Hardee's fled my home state out west, and left me with a hollow place in my heart. I had them a few times when we moved east, but I've been abandoned by Hardee's once again here in Greece. This recipe supposedly comes from a woman who used to work at Hardee's, and appropriated the secret formula for her own personal use. I believe it. They are pretty darn close to the restaurant version.
Okay, here are my brags:
Christmas cookies (I told you I was behind):
Sourdough starter, and the bread that came from it:
|I'm proud of this starter. It's my first-ever. I used a recipe from my online recipe bible, Allrecipes.|
It's great, but you have to feed the starter regularly.
I've had mine for about a month and a half now, and it's just starting to get nice.
|Look at this. Will you just look at this? It's amazing.|
Maybe I'll give you the recipe in another post. Maybe I'll make you beg for it.
Cupcakes I made, and immediately devoured:
|I'm not kidding. I frosted the one, took a picture for my friend, and then plowed it down my face.|
I later frosted the rest, and systematically worked my way through them.
Maybe Phil had one.
Not Pictured (because I don't photograph everything I eat): Caramel Corn, Key Lime Pie, Spritzar, Chocolate Chip Cookies, and, I know this isn't "baking," Onion Rings.
Hardee's Cinnamon Raisin Biscuits
|Makes about 14.|
The Mixing Part:
2 cups self-rising flour*
1 teas. baking powder
1/2 teas. baking soda
1/6 cup sugar
*If you don't have self-rising flour (I definitely didn't), mix together 2 cups of regular flour with 3 teas of baking powder and 1/2 teas of salt. That whole mixture will count as your 2 cups of self-rising flour.
With a fork, blend in:
6 TB shortening
Your dough should be powdery at this point.
1/2 cup milk
1/2 cup buttermilk
Stir the dough until the milk is just mixed in. Don't overmix it.
1/2 cup raisins
Swirl 1 and 1/2 teas. of cinnamon into your dough
The Cutting and Baking Part:
Dump it all out onto a floured counter.
Cut biscuits so they're about 2 inches round, and 1/2 an inch thick.
Bake for about 12 minutes on a well-greased pan, then pull them out and glaze them.
The Glazing Part:
Slowly add 3-4 TB milk and 2 teas. vanilla to 1 and 1/2 cups powdered sugar
Lovingly, generously, and gluttonously pour half the glaze over the still-warm biscuits. Let them cool for just a short while, then pour on the rest.
.......shoutout to Pam-I-Am for the original recipe, which makes a lot more biscuits, here........