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Recipes > Gluten Free Hot Cross Biscuits

Gluten-Free Hot Cross Biscuits

These gluten-free hot cross biscuits are tender, fruity, and perfectly scented with your favorite pie spices. They're the perfect breakfast treat to share this Easter holiday!

Prep

10 mins

Bake

14 - 18 mins

Total

24 mins

Yield

9 biscuits

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Ingredients

Biscuits

  • Gluten-Free All-Purpose Biscuit & Baking Mix – 2 cups (240 g)
  • Cinnamon 56275 1/2 teaspoon
  • Cloves 57037 1/8 teaspoon
  • Nutmeg 56274 1/8 teaspoon
  • Unsalted Butter, cold 68328 8 tablespoons (113 g)
  • Dried Currants 732 1/4 cup (35 g)
  • Dried Fruit, chopped if large; your favorite mixture – 1/2 cup (71 g)
  • Milk, cold 67775 1/2 cup (113 g)
  • Large Eggs – 2
  • Extra Butter, for melting and brushing on dough – –

Icing

  • Confectioners’ Sugar – 3/4 cup (85 g)
  • Pure Vanilla Extract 67721 1/4 teaspoon
  • Milk, or enough to make a thick, pipeable icing 67775 2 to 3 teaspoons

Featured Products

BUTTERMILK FLAVOUR 33ML (#67775)

BUTTERMILK FLAVOUR 33ML (#67775)

$3.10

100% PURE VANILLA EXTRACT 33ML (#67721)

100% PURE VANILLA EXTRACT 33ML (#67721)

$8.10

DRIED CURRANT 250G (#732)

DRIED CURRANT 250G (#732)

$4.30

UNSALTED LACTIC BUTTER 250G (#68328)

UNSALTED LACTIC BUTTER 250G (#68328)

$5.40

Instructions

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  1. Preheat the oven to 400°F, with a rack in the center.
  2. Whisk the spices into the baking mix.
  3. Work the cold butter into the baking mix, leaving some butter in small, visible pieces.
  4. Stir in the dried fruit.
  5. Whisk together the milk and eggs, and stir into the dry mixture.
  6. Turn the dough into a greased 8″ x 8″ baking pan, pressing it into the pan evenly. (To make drop biscuits, see “tips,” below.) Brush the top with melted butter.
  7. Bake the biscuits for 18 minutes, or until they’re golden brown. Remove them from the oven and let them cool completely in the pan. When cool, cut into 9 squares.
  8. To make the icing, mix the sugar, vanilla, and enough milk to make a mixture that’s smooth and pipeable. Pipe the icing atop the squares in the typical cross shape.

Tips

  1. For lovely drop biscuits, scoop the dough in 1/4-cupfuls, the scoop dipped each time in butter. A muffin scoop works well here. Press lightly to flatten slightly, and bake as directed.

Education

Baking School

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Shop This Recipe

DRIED CURRANT 250G (#732)

4.30

NUTMEG POWDER 90G (#56274)

9.80

CINNAMON POWDER 90G (#56275)

6.50

CLOVE POWDER 500G (#57037)

22.35

100% PURE VANILLA EXTRACT 33ML (#67721)

8.10

BUTTERMILK FLAVOUR 33ML (#67775)

3.10

UNSALTED LACTIC BUTTER 250G (#68328)

5.40

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