These were freakin awesome!!! My husband and I loved them. I used splenda instead of sugar, light margarine, and light vanilla yogurt instead of the sour cream and milk. I did not add the raisens as neither one of us care for them. I also doubled the amount of sugar(in my case splenda) and cinnamon. I absolutely loved them.

These were okay, but nothing to rave about.

My family and I enjoyed this recipe very much. Thanks for sharing yummy recipe!!

I didn't add the raisins to them.No one likes them but me! Love the sugar/cinn. topping!These were gone in minutes!

Yum, Yum, Yum! I make biscuits every Sunday AM for hubby and me and decided to try these (sans raisins) as a change. Wow, big hit! I did increase the sugar to 2T and cinnamon to 1t and added vanilla to the glaze. If you really want to "gild the lilly", try melting about 3 T of butter and spreading it on the bottom of your baking sheet. When placing the cut biscuits on the sheet, set them in the butter and then flip them so that both sides are coated in butter. Use a pastry brush to spread any excess butter on the biscuits. This is how I make my regular biscuits and really adds that extra touch. I also sprinkled a little cin and sugar on top. Will definitely be making these again!

My 8yo really liked these. I didn't add the raisins to them. We loved the crunchy sugar/cinn. topping, really adding a nice touch!

FANTASTIC.............THANK YOU........WISH U ALL THE VERY BEST....

This recipe is amazing! I just loved it and so did my whole family. thanks for sharing this great recipe!! (i'm definitely making it in the future) :]

I absolutely love the taste of these biscuits. You get just a tiny hint of cinnamon every now and then. Just perfect. I wanted biscuits with butter so I didn't put the icing on them, just ate them plain. Heavenly.

These biscuits are fantastic. I make them and dont even glaze them and the family loves them. It seems with the glaze they would be an awesome breakfast treat

Thes biscuit where really delicious as previous prople said to double the cinnamon and sugar.I did just that and i also add 1 tsp of nutmeg and a tsp of vanilla extract,and i also sprinkle with cinnamon and sugar before baking and for the icing i add a tsp of vanilla and cinnamon .THESE WERE SO DELICIOUS..Thanks for the recipes

I made these biscuits yesterday to bring to work and everyone loved them! Some people had two or snuck another one to save for later! I used golden raisins and butter as substitutes and even had to use a muffin tin because I didn't have a sheet pan available (I am a college student in a dorm, so I don't have access to a full kitchen unfortunately) and they were flaky and delicious. I also upped the sugar to 3 tbs., the cinnamon to 2 tsp. and I didn't even bother with the glaze at the end. Delicious!!

Nice, soft dough. I added extra sugar & cinn. as advised. Didn't like these. Even with all the sour cream they tasted dry. I was hoping for a taste more like Hardee's. These were nothing like those. I would not make these again.

Hi, i made these the other day and they turned out good I doubled the sugar and then also added 1 tablespoon of brown sugar to the mix as well pretty good. thanks.

Just the recipe I was looking for!!! WONDERFUL!!!! As suggested by some others, I doubled the sugar and cinnamon and used butter instead of margerine. I also sprinkled the biscuits with cinnamon sugar before baking. The secret to tender biscuits is to not overwork the dough, handling it as little as possible. I would suggest doubling the glaze recipe and adding vanilla. If you are a fan of Hardees Cinnamon Raisin Biscuits...you will love these!!! HEAVEN!!!! Thanks for sharing.

OUTSTANDING!!! I've made these biscuits twice already, and here's a great tip for you: they turn out the same whether you use sour cream or plain yogurt! I ran out of sour cream, but wanted to make these so I used some plain yogurt. The only difference was that when I used the yogurt, I omitted the 2T of milk. Since yogurt is so "moist," I didn't need it. I also omitted the raisins both times because we never keep 'em around the house. I also doubled the sugar, cinnamon, and salt, and used butter instead of margarine. The icing is great to top these off with, so don't leave it out. I love this recipe. The biscuits are moist and soft, they keep well for atleast 3 days, and they reheat well. I usually cook mine at 390 for about 22 minutes or so on the VERY TOP rack. MMMMMM MMMMM. This one's a keeper!!!