Frosted Cinnamon Raisin Biscuits (grain-free)


Growing up, one of my favorite traditions was enjoying weekend breakfasts out with my family. While we often ate unsweetened cereals with milk during the school week, weekends were a special treat when I could order anything I wanted–> donuts with frosting and sprinkles, chewy bagels smothered in butter, and, perhaps my favorite, frosted cinnamon raisin biscuits from Hardee’s.

Nothing like a sugar rush at 8 a.m. to wake you up.

Though I haven’t had a real cinnamon raisin biscuit in years (Hardee’s don’t seem to exist on the west coast!), I suddenly had a craving for them this weekend and decided I must attempt my own version. Not surprisingly, mine are grain-free and naturally sweetened with honey–> making them a much healthier option, without the dreaded sugar rush to follow.

And, I dare say, I like mine better.

Frosted Cinnamon Raisin Biscuits
makes 8 biscuits

adapted from Elana’s biscuit recipe

Ingredients:

For the biscuits:

2 1/2 cups blanched almond flour
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1/4 cup coconut oil, softened (or butter)
2 eggs, at room temperature
2 Tablespoons honey
1 teaspoon ground cinnamon
2/3 cup raisins

For the frosting:

2 Tablespoons coconut oil, softened
2 Tablespoons raw honey
1/2 teaspoon vanilla extract
pinch of sea salt

Directions:

Preheat your oven to 350F. In a medium bowl, combine the almond flour, sea salt, cinnamon and baking soda, and whisk well. In a separate bowl, stir together the coconut oil, eggs and honey, then add them to the dry ingredients and mix until a dough forms.

Note: If your eggs are cold, they will solidify the coconut oil, making the wet mixture rather chunky–> but don’t worry, you can still mix it into the dry mixture, then stir very well with a spatula until it creates a uniform dough.

Stir in the raisins, then use a 1/4 cup to scoop out 8 portions of dough. I used my hands to create biscuit-like shapes, because I was too lazy to roll out the dough and use a biscuit cutter. Of course, feel free to use any method you like!

My approach created rather scone-like biscuits… but let’s just go with it.

Place the biscuit dough on a baking sheet, lined with a Silpat, and bake at 350F for about 13-15 minutes.

After 13 minutes, I could smell that mine were done! Your house will reek of cinnamon by the time you’re done with these.

I trust that won’t be a problem.

Allow the biscuits to cool on the pan for 5 minutes, then use a spatula to transfer them to a wire rack to cool completely.

These biscuits are delicious on their own, but, like most things, the frosting takes them over the top.

Simply whip together the coconut oil, honey, vanilla and salt until creamy, then spread generously onto the cooled biscuits!

If you don’t wait for the biscuits to cool completely, your frosting will melt into a glaze…

which is also delicious.

However you make them, I hope you enjoy!

4.91 from 11 votes
Print
Frosted Cinnamon Raisin Biscuits (grain-free)
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Grain-free and naturally sweetened with honey, these cinnamon raisin biscuits are a tasty breakfast treat.

Course: Breakfast
Servings: 8
Calories: 377 kcal
Author: Detoxinista.com
Ingredients
  • Biscuits: 2 1/2 cups blanched almond flour
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/4 cup coconut oil , softened (or butter)
  • 2 eggs , at room temperature
  • 2 Tablespoons honey
  • 1 teaspoon ground cinnamon
  • 2/3 cup raisins
  • Frosting: 2 Tablespoons coconut oil , softened
  • 2 Tablespoons raw honey
  • 1/2 teaspoon vanilla extract
  • pinch of sea salt
Instructions
  1. For the biscuits, preheat your oven to 350F.
  2. In a medium bowl, combine the almond flour, sea salt, cinnamon and baking soda, and whisk well.
  3. In a separate bowl, stir together the coconut oil, eggs and honey, then add them to the dry ingredients and mix until a dough forms. (Note: If your eggs are cold, they will solidify the coconut oil, making the wet mixture rather chunky--> but don't worry, you can still mix it into the dry mixture, then stir very well with a spatula until it creates a uniform dough.)
  4. Stir in the raisins, then use a 1/4 cup to scoop out 8 portions of dough. I used my hands to create biscuit-like shapes, because I was too lazy to roll out the dough and use a biscuit cutter. Feel free to use any method you like!
  5. Place the biscuit dough on a baking sheet, lined with a Silpat, and bake at 350F for about 13-15 minutes. (After 13 minutes, I could smell that mine were done!)
  6. Allow the biscuits to cool on the pan for 5 minutes, then use a spatula to transfer them to a wire rack to cool completely.
  7. To prepare the frosting, simply whip together the coconut oil, honey, vanilla and salt until creamy, then spread generously onto the cooled biscuits!
Recipe Notes

If you don't wait for the biscuits to cool completely, your frosting will melt into a glaze... which is also delicious.

Reader Feedback: Did you have any breakfast traditions growing up? Any special breakfast treats?

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Comments

Kelly

Just came across the post (and just ordered 2 copies of your book as well!). Sounds like you’re a fellow native Midwesterner! Hardee’s cinnamon raisin biscuits were my favorite childhood after-church treat. I’m going to make this recipe very soon. Thanks for bringing back this memory!

Rhonda Devine

Delicious! Your recipes never fail to deliver–love your cookbook too!

Rae Dawn

These are delicious! My husband says that they are the best thing I ever baked (including before we went GFCF). I used half ghee and half coconut oil. I made these for the first time two weeks ago. Today, I’m making my third batch.

    Jade

    Ugh not fair mine didn’t work out at all

Jade

Well the icing won’t work. The honey and vanilla stay separated and refused to mis into the coconut oil it’s so strange.

Jade

Forget the icing I don’t understand what went wrong, I followed it exactly and it smells like a Guinea pig cage and taste awful. ? I don’t get it.

Lauren

These are delicious!! I am enjoying them with my 11 mo old and 3 year old right now! I used maple syrup for the frosting since My daughter can’t have honey and its phenomenal! Thanks for the recipe!!

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