---------- Recipe via Meal-Master (tm) v8.02
       Title: Hardee’s Cinnamon Biscuits
  Categories: Breads, Copycat
       Yield: 1 servings
            Patdwigans fwds07a  
       1 oz Box Bran Flakes
       1 tb Cinnamon
       2 tb Brown sugar; packed
       2 tb Butter; melted
            BISCUIT DOUGH
   2 1/2 c  Bisquick
       2 tb Sugar
     1/2 c  Dark raisins
     1/3 c  Buttermilk
     1/2 c  carbonated water
     1/2 ts Vanilla
   MIXTURE-Empty the box of cereal into blender. Dump in
   cinnamon and brown sugar and use high speed, on-off,
   for about 3 seconds or till crumbled, but not
   powdered. Empty into small bowl. Stir in melted butter
   with fork till mixture is completely softened. Set
   aside. BISCUIT DOUGH-Use a 2-qt mixing bowl. Stir
   biscuick together with sugar and raisins. Put
   buttermilk, water and vanilla into measuring
   cup, without stirring and pour into Bisquick mixture.
   Use fork to mix until all of the liquid is absorbed.
   Then knead in the bowl with hands, dipping into
   additional Bisquick, to make dough smooth and no
   longer stick. Break dough up into 4 or 5 portions in
   the bowl - sprinkling the mixture over the
   dough and then working it into your hands till most of
   it is pretty well evenly distributed throughout the
   dough.  Divide dough into 12 equal parts
   and shape each into 1/2 thick patty, arranging close
   together in Pam sprayed  2 8 round layer cake pans. Bake at
   400 degrees for 25 minutes or until evenly golden. Remove pan
   to wire rack and wipe tops with icing at once using
   the following recipe or your favorite cream cheese recipe.
   In small bowl with electric mixer on high speed, beat 2 
   tablespoons melted butter, 1 teapoon vanilla, 2 tablespoons
   sour cream, dash of salt and 1-1/2
   cups  powdered sugar until smooth.Place a rounded tablespoon
   of icing top each biscuit right out of the oven,
   letting the icing stand on the warm biscuits half a
   minute before spreading it. Refrigerate any leftover
   icing in covered container to use within 2 weeks or
   freeze to use in 6 months. Source: Copy cat recipes