Whether these vegan iced cinnamon raisin biscuits are breakfast or a dessert option is up to you. Soft, flakey, delicious vegan biscuits topped with a glaze, either way they are calling your name!
If you have never had a vegan iced cinnamon raisin biscuit, you don’t know what you are missing out on, but you are truly missing out!
These sweet biscuits randomly popped in my head as a memory one day and I knew instantly that we had to create a copycat Hardees’s iced cinnamon raisin biscuit recipe, but also make it vegan. (Always!)
This biscuit are still soft and flakey like all your favorite biscuits, but they are a bit on the sweeter side inside the biscuit, stuffed with raisins, and topped with a simple sweet glaze that you will absolutely love.
They are great for desserts or breakfast, tea time, and more!
If you love sweet and savory things together, you have to try making them into a savory vegan breakfast sandwich. The little bit of sweetness in the biscuit is absolutely delicious with any savory pairing.
(Feel free to omit the glaze or leave if you do this!)
Oh! And just 9 ingredients!
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VEGAN ICED CINNAMON RAISIN BISCUITS INGREDIENTS:
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make this vegan cinnamon biscuit recipe :
- Dairy Free Milk and Apple Cider Vinegar– When combined, these two ingredients mimic buttermilk which is the flavor that we want in this recipe.
- flour– the star of the show! we really recommend using all-purpose flour
- vegan sugar– We add a little sugar since these are supposed to be sweet biscuits. If you want to learn more about why your sugar may not be vegan, you can learn more by clicking on the link.
- baking powder– This is helping us get the rise we need from the flour when baking
- cinnamon and vanilla– when we add cinnamon and vanilla, not only are we enhancing the flavor, but it gives those pie vibes at the same time
- salt– do not omit here, the salt helps to tighten the gluten strains, but also really brings the flavor out
- vegan butter– not only do we need vegan butter because we are calling these buttermilk biscuits, but it helps with flakiness, moisture, texture, and richness
- raisins– It’s raisin biscuits, so we need raisins friends!
SUBSTITUTIONS AND VARIATIONS:
- Apple Cider Vinegar– white vinegar or lemon juice could be subbed
- flour– gluten free flour can be use. We recommend a 1:1 blend
- vegan sugar– granulated date sugar or coconut sugar could be substituted
- raisins– try other small dried fruits instead like blueberries or cranberries
Frequently Asked Questions:
If you are gluten free for celiac purposes or just preference, you may wonder how to make these gluten free dairy free biscuits. In order to do that, you want to follow the directions the exact same way, but swap out the regular for for Cup for Cup gluten free flour (we like this gluten free flour brand). Make the recipe as called for otherwise in order to make these gluten free dairy free biscuits.
*One important note, while these will taste delicious still, they are more dense than the regular version.
Flour, vegan butter and milk are the ingredients that we need to look at. Use your favorite safe non-dairy milk. For the butter, use a soy free version like Flora or Earth Balance in the red tub/sticks. And then you can use a 1:1 Gluten Free Mix.
We do not recommend making these without oil because it will omit the buttery flavor and richness that you get when using vegan butter.
These will last for 4-5 days if stored properly in an air tight container. After that you run the risk of mold and they will not be as soft. Warm before using.
Yes. You could place these in an air tight container or freezer bag for up to 2 months. Remove from the freezer and let thaw out overnight. We recommend not icing them if putting in the freezer.
What other vegan biscuit ideas could I make?
- Classic Vegan Biscuits
- Vegan Sausage Biscuits and Gravy
- Vegan Sweet Potato Buttermilk Biscuits
- Red Lobster Copycat Vegan Cheddar Bay Biscuits (photoed aboved)
- Copycat Chick-fil-A Vegan Chicken Biscuits
Pin these vegan iced cinnamon biscuits for later!
Let’s see your creations!
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Vegan Iced Cinnamon Raisin Biscuits
Ingredients
- 1 ½ cups non-dairy milk
- 1 ½ tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 4 cups all purpose flour
- ¼ cup vegan cane sugar
- 1 ½ tbsp baking powder
- 2 tsp cinnamon
- 1 ½ teaspoon salt
- 1 cup vegan butter, cubed, COLD
- ½ cup raisins
- ¼ cup vegan butter, melted
For the Glaze
- 1-2 tablespoon dairy free milk (maybe need 1 more tablespoon depending on batter consistency)
- 1 cup powdered sugar
Instructions
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. Combine the non-dairy milk, vinegar and vanilla together to make vinegar buttermilk. Set aside.
- In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Whisk together. Add in cold, cubed vegan butter to the flour and combine with a fork or pastry cutter until pea sized crumbles.
- Add in the raisins, stir. Pour in buttermilk mixture and stir using a rubber spatula until a soft shaggy dough forms.
- Lightly flour a surface, and place dough on top. Knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 ¼-inch thick rectangle. Like a letter, do a trifold with the dough, bringing the left side to the center then bringing the right side to the center landing slightly over the left one. Turn the dough halfway and repeat once more, by pushing the dough down to a 1 ¼ inch thick rectangle and doing the trifold. Now push the door down to 1 ¾ inches.
- Cut out 12-15 rounds using a 2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
- Remove biscuits from freezer and brush tops with melted butter. Place into oven and bake for 15-18 minutes, or until golden brown.
- For the glaze, while baking, whisk together your powdered sugar and milk. Add a bit more non-dairy milk as needed. Pour over biscuits once they are cool enough to handle.
Notes
Nutrition
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Did you make and love this recipe?
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Ann C
Second time baking these. So good. I make half recipe. First time, didn’t have raisins, so added cut up prunes. Second time used raisins. I leave off the glaze. Usually split biscuit and sprinkle with cinnamon.will make again.
LarishaBernard
Sounds delicious! So glad you’ve been enjoying them
Rivera
Baked this reciept this morning! Happily the biscuits were beautiful to taste with the warm glaze to coat the top. Reciept followed exact, delicious!
LarishaBernard
So happy to hear that you enjoyed the recipe!
Lynn
Made with golden raisins and walnuts because that’s what we had, but really enjoyed, thank you!
LarishaBernard
So glad that you enjoyed them!
Tory
These biscuits are amazing! I wasn’t sure what to expect, wanted to try them, so happy I did! They have a great taste and texture!
LarishaBernard
Thanks for giving it a try, glad you enjoyed them