Introduction

Enjoy the classic flavors of Hot Cross Buns with a gluten-free twist in these delightful Hot Cross Biscuits. Soft, spiced, and filled with dried fruit, they’re perfect for sharing at breakfast or teatime.

Gluten-Free Hot Cross Biscuits Recipe - Recipe Image

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

Step 1: Preheat the oven to 400°F, positioning a rack in the center.
Step 2: Whisk the cinnamon, cloves, and nutmeg into the gluten-free baking mix.
Step 3: Cut the cold butter into the spiced baking mix, working it in until some small pieces remain visible.
Step 4: Stir in the dried currants and other dried fruit until evenly distributed.
Step 5: In a separate bowl, whisk together the cold milk and eggs, then stir this into the dry mixture until just combined.
Step 6: Transfer the dough into a greased 8″ x 8″ baking pan, pressing it evenly. Brush the top with melted butter.
Step 7: Bake for 18 minutes or until golden brown. Remove from the oven and let cool completely in the pan before cutting into 9 squares.
Step 8: To make the icing, combine the confectioners’ sugar, vanilla, and enough milk to create a smooth, pipeable consistency. Pipe crosses atop each biscuit square.

Tips & Variations

For drop biscuits, spoon the dough onto a baking sheet instead of pressing it into a pan to create a more rustic texture.
Swap the dried currants and fruit for raisins, chopped dates, or chopped nuts to vary the flavor and texture.
Use a piping bag with a small tip for neat, even crosses on the icing.
Keep the butter cold for flakier biscuits with nice, tender layers.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in a warm oven or microwave before serving. If frozen, thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits dairy-free?

Yes, substitute the butter with a dairy-free alternative and use a plant-based milk to make the recipe dairy-free. The texture and flavor may vary slightly.

What can I use if I don’t have King Arthur gluten-free mix?

You can use any high-quality gluten-free all-purpose baking mix that’s suitable for biscuits and baking. Make sure it contains xanthan gum or a similar binder for best results.

Gluten-Free Hot Cross Biscuits Recipe

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Delight in these Gluten-Free Hot Cross Biscuits, a spiced and fruit-filled twist on the traditional hot cross buns. Crafted with a gluten-free biscuit mix and a blend of warm spices, these biscuits offer a tender crumb studded with dried currants and mixed dried fruit. Topped with a sweet vanilla glaze in classic cross shapes, they are perfect for Easter brunch or a comforting treat any time of year.

Author: Lena
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: 9 biscuits 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Gluten Free

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

Wet Ingredients

8 tablespoons (113g) unsalted butter, cold
1/2 cup (113g) milk, cold
2 large eggs
Extra butter, for melting and brushing on dough

For the 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: Preheat your oven to 400°F (204°C), placing a rack in the center to ensure even baking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free biscuit mix with cinnamon, cloves, and nutmeg to evenly distribute the spices.
Incorporate Butter: Cut the cold unsalted butter into the dry mixture using a pastry cutter or your fingers, working it until the mixture resembles coarse crumbs with some small visible butter pieces remaining, which will help create a flaky texture.
Add Dried Fruits: Stir the dried currants and your choice of chopped dried fruit into the mixture until they are well coated.
Combine Wet Ingredients: In a separate bowl, whisk together the cold milk and eggs until fully blended, then pour into the dry ingredients and stir gently just until the dough comes together; avoid overmixing.
Prepare the Dough for Baking: Transfer the dough into a greased 8-by-8-inch baking pan, pressing it evenly into the pan surface. Brush the top with melted butter to promote browning.
Bake the Biscuits: Place the pan in the preheated oven and bake for about 18 minutes or until the biscuits turn golden brown. Remove from the oven and allow them to cool completely in the pan before cutting.
Cut and Ice: Once cooled, cut the baked dough into 9 equal squares. To prepare the icing, mix confectioners’ sugar, vanilla extract, and enough milk to form a smooth, pipeable consistency. Pipe crosses on top of each biscuit square to complete the traditional look.

Notes

For drop biscuits instead of baked in pan, drop spoonfuls of dough onto a baking sheet for a more rustic shape.
Use cold butter for a flaky texture; small chunks should remain visible before baking.
Cooling completely before cutting prevents the biscuits from crumbling.
Adjust the amount of milk in the icing to achieve the desired thickness for piping.
Substitute dried fruit varieties based on preference, such as raisins, chopped apricots, or cherries.

Keywords: gluten-free biscuits, hot cross biscuits, gluten-free baking, Easter biscuits, dairy, dried fruit, spiced biscuits