Reviewed: Sep. 5, 2006

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.

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CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

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Reviewed: Jun. 10, 2006

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.

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SUGARPLUM03

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Syracuse, New York, USA

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Reviewed: May 21, 2006

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.

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ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Maplewood, Minnesota, USA

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Reviewed: May 1, 2006

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!!!

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DivineHealth7

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

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Reviewed: Mar. 17, 2006

These biscuits were really great! Moist, perfect with the frosting. My husband and I just heat them up in the microwave for about 15 seconds and they are so yummy. The only thing I did differently was I soaked my raisins in hot water for about 10 minutes before adding them to the batter. Also, I prefer having more raisins so I think next time I'll do maybe 1 Cup of raisins. Very good! Exactly what I was looking for. Thank you!!!!

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Julie G.

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Reviewed: Feb. 8, 2006

I was very disappointed. They were edible, but I won't make again. The texture was nice and soft, but just not that tasty. I added extra cinnamon and sugar like the others had recommended.

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Love2Cook

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Frisco, Texas, USA

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Reviewed: Sep. 28, 2005

Wow, these were incredible! My family of 3 polished them off in one sitting! Thank you for an excellent recipe.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 7, 2005

great for breakfast. i used less sugar, more cinnomon and dried currants instead of raisins. I also used a good pinch of fresh ground cardomon.

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Rosemary

Cooking Level: Intermediate

Home Town: New Haven, Indiana, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Sep. 1, 2005

This is a great recipe. I changed it a little. Instead of 2 tablespoons of white sugar I used 3 and 1 teaspoon of cinnamon. If you have a problem making these try it a couple of time. It is worth it.

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Beverly T.

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Reviewed: Jun. 28, 2005

I went into this with high hopes, wanting to use up some sour cream I had in the fridge. I wish I had just saved it for perogies or something - these biscuits are flavourless and disappointing, despite my doubling the sugar and cinnamon.

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KAAOTERA

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Reviewed: May 2, 2005

I thought these biscuits were delicious! My husband loved them, too. I doubled the sugar and cinnamon and added a little bit of vanilla to the icing.

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LADYBUG_3

Home Town: Birmingham, Alabama, USA

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Reviewed: Oct. 23, 2004

As other reviewers suggested, I doubled the amount of cinnamon and sugar. Next time, I'll put in even more cinnamon, but then, I really love cinnamon. I also added half a teaspoon of vanilla to the glaze and sprinkled the tops with cinnamon sugar. Oh, and I soaked the raisins in boiling water for a bit before mixing them in. I do really like the texture. These are quite tasty, once you up the cinnamon quotient. I also think I will double the glaze next time. Oh, for the reviewer who added chocolate chips: your chocolate chip batch probably rose higher because of the extra kneading. Kneading incorporates air and toughens the gluten, enabling the dough to "fluff."

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Evelyn in KC

Cooking Level: Intermediate

Home Town: Parsons, Kansas, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Jun. 24, 2004

These were pretty good. I didn't have any raisins on hand, so I added chocolate chips to half of the dough. I prefered the chocolate chip portion, but my husband thought that was too sweet, and he liked the plain. You need to cut them very thick for them to rise, I made about 13 and the half with chocolate chips rose a lot more than the plain half - don't know why - I used the same bowl and everything just kneaded chocolate chips into the last half of the dough after I had cut the plain batch.

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Michigan Mommy

Cooking Level: Expert

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Reviewed: May 12, 2004

These were good, but not GREAT! I doubled the cinnamon and sugar like people suggested but it was still not very flavorful. Also I noticed someone put they tasted a bit bitter due to the baking soda and I could taste that also. I tried putting some vanilla extract in the powdered sugar glace for the top and that make it more flavorful. They were good though, but need a bit of tweeking I think to be GREAT!

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AMBERLUPALA

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Reviewed: Feb. 7, 2004

I really enjoyed this recipe. It was simple to make and the biscuits were very tasty. I did add another Tblsp. of sugar and a tiny bit more cinnimon though. The dough will be on the sticky side but by the time your finished kneading it's fine.

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Miss T

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Reviewed: Nov. 14, 2003

I, too, doubled the sugar and cinnamon, mostly because I didn't have raisins at the time. They still turned out very good. Next time, I will be using raisins.

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MCUKA

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Reviewed: Oct. 24, 2003

Delicious and easy! Thank you!

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Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Sep. 23, 2003

these were delicious! However, I doubled the sugar and the cinnamon and then they had good flavor. If I hadn't have done that they would have been tasteless. I also used real butter.

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CARLING

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Reviewed: Aug. 24, 2003

These are a great weekend breakfast treat. We all loved them!

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Traci

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Reviewed: Jul. 19, 2003

I doubled cinnamon but I think a little more sugar would have also helped the flavor. I did use the sugar drizzle which did help the sweetness. Dough was a little too sticky so I had to add 1-2 Tbsp flour to make it manageable; maybe that decreased the flavorings.

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BLUESILVERGOLD

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Cinnamon Sour Cream Biscuits

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