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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.
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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.
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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!
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
- For the biscuits, 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. Feel free to use any method you like!
- 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!)
- 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.
- To prepare the frosting, simply whip together the coconut oil, honey, vanilla and salt until creamy, then spread generously onto the cooled biscuits!
Notes
Nutrition
Per Serving: Calories: 377, Fat: 11g, Carbohydrates: 26g, Fiber: 4g, Protein: 9g
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Reader Feedback: Did you have any breakfast traditions growing up? Any special breakfast treats?
I made these the other day and they were delicious! I added cinnamon to the icing and oh my goodness, amazing! I’ve been eating that right out of the container and don’t feel the least bit guilty!!
I made your homemade almond flour in my food processor and was itching to try it out! I decided to make this recipe, but I only made half because I didn’t know how it would turn out with my almond flour. Well, the biscuits came out great! Even without the frosting. They disappeared within minutes. Definitely making these again…SOON
Your recipes look very tempting! I was wondering whether substituting almond flour with whole wheat produces the same result?
These sound delicious, but I’m allergic to nuts! I saw the note about not subbing with coconut flour… I’m curious about oat flour? Has anyone else tried to do it with coconut flour? And you said ‘no’ to a gf all-purpose?
I’m very interested in the food combining aspect of your recipes. Am I correct in saying many of them are not properly combined? Just trying to understand the whole combining of foods thing. As in this recipe, should almonds be eaten with eggs? When would one eat this and how long is the digestion time? I realize it’s probably meant as a ‘treat’ but I’m just trying to figure out the best times to eat these ‘treats’ and not sabotage myself. Btw, I love your Peanut Butter Blondies, they are a staple in my ‘treats’. I also love the simplicity of your recipes. Thanks for your creativity and for sharing them.
Most of the baked almond flour recipes on my site are NOT strictly combined, due to the combination of egg + almond flour, though they do follow the “main” rule of food combining, which is to avoid mixing proteins and starches.
I consider recipes like these to be “treats” and they make great options for people who are trying to transition away from processed versions made with refined sugars. The rest of my recipes on this site, including the raw dessert recipes, dressings, dips, and main entrees are all properly combined, or have notes on how to make the dish properly combined.
This recipe is great! I have to leave them in the oven for much longer than the recipe says-up to an hour- but they always turn out brilliantly 🙂 So far I have made the recipe straight, a coconut and sultana version, a straight almond version (with almond extract and a whole almond on top) and last night I made the recipe as it is and added a little shredded coconut, dark chocolate chunks and cherry chunks-I’ve just had one for afternoon tea and it was delicious! I love your recipes-they are simple to do, much healthier than shop bought, vegan/easy to veganise and give me the inspiration and confidence to experiment in the kitchen 🙂
Suppose I wanted to add some pumpkin pie spice to these…about how much would you recommend? Love the recipe but I’ve been adding fall flavor to everything lately!
Are you wanting to add it in addition to the cinnamon that’s already in the recipe? If so, I’d say just add maybe a 1/2 teaspoon extra of pumpkin pie spice. Otherwise, you could replace the cinnamon completely with pumpkin pie spice– maybe 1 1/2 to 2 teaspoons total?
Please let us know how it goes! 🙂
Megan, can I substitute the almond flour with brown rice flour or spelt flour?
Ester, gluten-free flours will not work as an even substitute for almond flour. I’d recommend looking for a grain-based recipe, and working from there for better results.
Btw, I intended to rate it 5 stars above, but it wasn’t working correctly.
I made these this weekend and they were awesome! I know I’ll be making them again. My icing didn’t look like yours, though, mine was very runny. I’m wondering if it was the type of coconut oil, because it is runny to begin with.
It also depends on the temperature! Since it’s the peak of summer, your kitchen will be warmer and your coconut oil will be in a liquid-state. Coconut oil is solid if the temperature is below 76 degrees, which makes it a little thicker for frosting. The biscuits also need to be completely cooled to keep the frosting thick, rather than runny. However, I found it tasty either way!
I’d like to try these for my kids, who are gluten intolerant; but my son also has an almond intolerance…do you think coconut flour works as a substitute for almond flour in this and other baking recipes? I’m new to all of this! 🙂
Unfortunately, coconut flour cannot be substituted– it’s a very complicated ingredient to work with! If your son can handle a different type of nut, any ground nut meal should work, though!
Good luck, and let us know if you have any success! 🙂