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.

Ingredients

Scale

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

Instructions

Preheat the oven: Set your oven to 400°F (204°C) and position a rack in the center to ensure even baking.
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.
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.
Add dried fruit: Stir in dried currants and your choice of chopped dried fruit to add sweetness and texture throughout the biscuits.
Prepare wet mixture: In a separate bowl, whisk together the cold milk and eggs until well combined.
Combine wet and dry: Pour the milk and egg mixture into the dry ingredients and stir until just combined into a dough.
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).
Brush with butter: Melt extra butter and brush it over the dough surface to enhance browning and flavor.
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.
Cut into squares: After cooling, cut the baked dough into 9 equal squares, resembling traditional biscuit shapes.
Prepare icing: Mix confectioners’ sugar, vanilla extract, and 2-3 teaspoons of milk until smooth and thick enough to pipe.
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