Introduction

These Gluten-Free Hot Cross Biscuits offer a delightful twist on the classic spiced treat. Soft, buttery, and filled with mixed dried fruit, they are perfect for spring celebrations or anytime you crave a comforting biscuit with a bit of spice and sweetness.

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, placing a rack in the center of the oven.
Step 2: Whisk the cinnamon, cloves, and nutmeg into the gluten-free baking mix until well combined.
Step 3: Cut the cold butter into the spiced baking mix, working it in with your fingers or a pastry cutter until some small pieces remain visible in the mixture.
Step 4: Stir in the dried currants and your choice of dried fruit evenly throughout the mixture.
Step 5: In a separate bowl, whisk together the cold milk and eggs, then stir this liquid into the dry ingredients until just combined.
Step 6: Transfer the dough to a greased 8″ x 8″ baking pan, pressing it evenly into the pan. Brush the top with melted butter for a golden finish. (For drop biscuits, see Tips & Variations below.)
Step 7: Bake for 18 minutes or until the biscuits are golden brown. Remove from the oven and allow to cool completely in the pan, then cut into 9 squares.
Step 8: To make the icing, combine the confectioners’ sugar, vanilla extract, and enough milk to create a thick yet pipeable icing. Pipe crosses atop each biscuit square to finish.

Tips & Variations

To make drop biscuits instead of a pan-baked square, drop spoonfuls of dough onto a greased baking sheet, then brush with melted butter before baking.
Feel free to experiment with different dried fruits such as raisins, chopped apricots, or dried cherries for varied flavor.
If you prefer a less sweet biscuit, reduce the amount of dried fruit or try omitting some icing sugar for a lighter glaze.

Storage

Store these biscuits in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Reheat gently in a low oven or microwave to enjoy warm. The icing is best applied fresh; if stored iced, cover loosely to avoid smudging.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different gluten-free flour blend?

Yes, but results may vary. This recipe is optimized for King Arthur Gluten-Free Biscuit & Baking Mix, which provides good structure and texture. If using another blend, make sure it is suitable for biscuits and consider adjusting liquid as needed.

Can I make these biscuits dairy-free?

You can substitute the butter with a vegan butter alternative and use a non-dairy milk such as almond or oat milk. Make sure your chosen gluten-free baking mix is also dairy-free to keep the recipe fully dairy-free.

Gluten-Free Hot Cross Biscuits Recipe

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These Gluten-Free Hot Cross Biscuits are a delicious twist on a classic Easter treat, made with King Arthur Gluten-Free All-Purpose Biscuit & Baking Mix and spiced with cinnamon, cloves, and nutmeg. Loaded with dried currants and assorted dried fruits, these golden-baked biscuits are tender and flavorful. Finished with a sweet, vanilla-flavored icing piped in a traditional cross pattern, they make a perfect festive snack for those avoiding gluten.

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, plus extra for melting and brushing
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 Oven: Preheat your oven to 400°F (204°C) and position a rack in the center to ensure even baking of the biscuits.
Mix Spices and Baking Mix: In a large bowl, whisk together the gluten-free biscuit baking mix with cinnamon, cloves, and nutmeg to evenly distribute the spices.
Incorporate Butter: Cut the cold butter into small pieces and work it into the baking mix using your fingers or a pastry cutter, leaving some tiny visible bits of butter for a flaky texture.
Add Dried Fruit: Stir in the dried currants and your choice of chopped dried fruit until evenly combined within the dough mixture.
Combine Wet Ingredients: In a separate bowl, whisk together the cold milk and eggs until blended smoothly, then pour this mixture into the dry ingredients and stir gently until just combined.
Prepare Dough in Pan: Grease an 8×8-inch baking pan and turn the dough into it, pressing it down evenly to form the biscuit base. Brush the top generously with melted butter to promote browning.
Bake the Biscuits: Bake in the preheated oven for approximately 18 minutes or until the biscuits turn golden brown on top. Remove from oven and allow them to cool completely in the pan.
Cut into Squares: Once cool, cut the baked dough into 9 equal squares, which will form the individual biscuits.
Make the Icing: In a small bowl, mix the confectioners’ sugar, vanilla extract, and 2 to 3 teaspoons of milk to create a smooth, thick icing that’s pipeable.
Decorate the Biscuits: Using a piping bag or a small spoon, pipe a traditional cross shape of icing onto the top of each biscuit to finish this classic presentation.

Notes

For flaky drop biscuits, you can drop spoonfuls of dough onto a baking sheet instead of pressing it into a pan.
Make sure the butter is cold to achieve a better biscuit texture with flaky layers.
If your dried fruits are large, chop them to evenly distribute throughout the dough.
Allowing the biscuits to cool completely before icing prevents the icing from melting and losing shape.
Store leftover biscuits in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Gluten-Free Biscuits, Hot Cross Biscuits, Holiday Biscuits, Easter Treats, Gluten-Free Baking, Spiced Biscuits, Dried Fruit Biscuits