Gluten-Free Hot Cross Biscuits Recipe
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.
- 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
