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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.

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

  1. Preheat Oven: Preheat your oven to 400°F (204°C) and position a rack in the center to ensure even baking of the biscuits.
  2. 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.
  3. 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.
  4. Add Dried Fruit: Stir in the dried currants and your choice of chopped dried fruit until evenly combined within the dough mixture.
  5. 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.
  6. 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.
  7. 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.
  8. Cut into Squares: Once cool, cut the baked dough into 9 equal squares, which will form the individual biscuits.
  9. 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.
  10. 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

Find it online: https://cheflenacooks.com/gluten-free-hot-cross-biscuits-recipe/