Gluten-Free Hot Cross Biscuits Recipe

Introduction

These Gluten-Free Hot Cross Biscuits offer a delightful twist on the classic. Flavored with warming spices and sweet dried fruits, they’re perfect for a cozy breakfast or teatime treat. Easy to make and irresistibly tender, they’re sure to become a new favorite.

Ingredients

• 2 cups (240g) King Arthur Gluten-Free All-Purpose Biscuit & Baking Mix
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg
• 8 tablespoons (113g) unsalted butter, cold
• 1/4 cup (35g) dried currants
• 1/2 cup (71g) dried fruit, chopped if large; your favorite mixture
• 1/2 cup (113g) milk, cold
• 2 large eggs
• Extra butter, for melting and brushing on dough
• 3/4 cup (85g) confectioners’ sugar
• 1/4 teaspoon King Arthur Pure Vanilla Extract
• 2 to 3 teaspoons milk, or enough to make a thick, pipeable icing

Instructions

1. Step 1: Preheat the oven to 400°F, positioning a rack in the center.
2. Step 2: Whisk the cinnamon, cloves, and nutmeg into the baking mix until evenly combined.
3. Step 3: Use your fingers or a pastry cutter to work the cold butter into the spiced baking mix, leaving some butter in small, visible pieces for a flaky texture.
4. Step 4: Stir in the dried currants and chopped dried fruit evenly.
5. Step 5: In a separate bowl, whisk together the cold milk and eggs, then stir this liquid mixture into the dry ingredients until just combined.
6. Step 6: Transfer the dough into a greased 8″ x 8″ baking pan, pressing it evenly. Brush the top with melted butter to help with browning.
7. Step 7: Bake for about 18 minutes, or until the biscuits are golden brown. Remove from the oven and allow to cool completely in the pan before cutting into 9 squares.
8. Step 8: To make the icing, mix the confectioners’ sugar, vanilla extract, and enough milk to achieve a smooth, pipeable consistency. Pipe the icing in the traditional cross shape atop each biscuit square.

Tips & Variations

• For drop biscuits, skip pressing the dough into the pan; instead, drop spoonfuls onto a baking sheet before brushing with butter and baking.
• Feel free to customize the dried fruit to your liking—dried cherries or raisins work beautifully.
• Use chilled butter for a flakier texture and avoid overmixing the dough to keep the biscuits tender.

Storage

Store the baked biscuits in an airtight container at room temperature for up to 3 days. For longer storage, freeze them without icing for up to 1 month, then thaw and add icing before serving. To reheat, warm in a 350°F oven for 5–7 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits dairy-free?

Yes, substitute the butter and milk with dairy-free alternatives such as coconut oil or vegan butter and your preferred plant-based milk.

What if I don’t have dried currants?

You can replace dried currants with raisins, dried cranberries, or chopped dried apricots depending on your taste preference.

Gluten-Free Hot Cross Biscuits Recipe

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★★★★★

4.8 from 114 reviews

• Author: Isabella
• Total Time: 33 minutes
• Yield: 9 biscuits 1x
• Diet: Gluten Free

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Description

Enjoy these delicious Gluten-Free Hot Cross Biscuits, a perfect twist on the traditional hot cross buns. Made with a gluten-free baking mix and aromatic spices, studded with dried fruits, and topped with a classic sweet cross icing, these biscuits are tender, flavorful, and perfect for Easter or any special occasion.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (240g) King Arthur Gluten-Free All-Purpose Biscuit & Baking Mix
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg

Butter

• 8 tablespoons (113g) unsalted butter, cold
• Extra butter, for melting and brushing on dough

Dried Fruits

• 1/4 cup (35g) dried currants
• 1/2 cup (71g) dried fruit, chopped if large; your favorite mixture

Wet Ingredients

• 1/2 cup (113g) milk, cold
• 2 large eggs

Icing

• 3/4 cup (85g) confectioners’ sugar
• 1/4 teaspoon King Arthur Pure Vanilla Extract
• 2 to 3 teaspoons milk, or enough to make a thick, pipeable icing

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Instructions

1. Preheat the oven: Set your oven to 400°F (204°C) and position a rack in the center to ensure even baking.
2. Mix dry ingredients: Combine the gluten-free biscuit & baking mix with cinnamon, cloves, and nutmeg in a large bowl. Whisk thoroughly to blend the spices evenly.
3. Cut in the butter: Using a pastry cutter or fingers, work the cold unsalted butter into the dry mix until the mixture has small visible chunks of butter, which will create a flaky texture.
4. Add dried fruit: Stir in dried currants and your choice of chopped dried fruit to add sweetness and texture throughout the biscuits.
5. Prepare wet mixture: In a separate bowl, whisk together the cold milk and eggs until well combined.
6. Combine wet and dry: Pour the milk and egg mixture into the dry ingredients and stir until just combined into a dough.
7. Shape dough: Transfer the dough into a greased 8″ x 8″ baking pan, spreading and pressing it evenly into the pan surface. If desired, standard drop biscuit shapes can be formed instead (see notes).
8. Brush with butter: Melt extra butter and brush it over the dough surface to enhance browning and flavor.
9. Bake: Bake the biscuits in the preheated oven for about 18 minutes, or until golden brown and cooked through. Remove from the oven and allow to cool completely in the pan.
10. Cut into squares: After cooling, cut the baked dough into 9 equal squares, resembling traditional biscuit shapes.
11. Prepare icing: Mix confectioners’ sugar, vanilla extract, and 2-3 teaspoons of milk until smooth and thick enough to pipe.
12. Decorate biscuits: Pipe the icing in a cross shape on top of each biscuit square to replicate the classic hot cross motif.

Notes

• For drop biscuits, shape the dough into 9 evenly sized mounds instead of pressing into a pan before baking.
• Ensure the butter stays cold before cutting into the dry ingredients for optimal flakiness.
• You can substitute dried fruits with your favorite mix like raisins, cranberries, or chopped dried apricots.
• The icing consistency can be adjusted by adding more or less milk depending on your piping preference.
• Store leftover biscuits in an airtight container at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Baked Goods
• Method: Baking
• Cuisine: American

Keywords: Gluten-Free Hot Cross Biscuits, gluten-free biscuits, hot cross buns, Easter biscuits, dairy, dried fruit biscuits, spiced biscuits