Gluten-Free Hot Cross Biscuits Recipe

Introduction

These Gluten-Free Hot Cross Biscuits are a delightful twist on the traditional treat, perfect for those avoiding gluten. Packed with warm spices and dried fruit, they offer a tender, flavorful bite topped with a classic sweet cross icing.

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

1. Step 1: Preheat the oven to 400°F, positioning a rack in the center.
2. Step 2: Whisk the cinnamon, cloves, and nutmeg into the gluten-free baking mix until well combined.
3. Step 3: Cut the cold butter into the spiced baking mix using a pastry cutter or fingers, leaving some small, visible pieces for texture.
4. Step 4: Stir in the dried currants and your choice of chopped dried fruit evenly throughout the mixture.
5. Step 5: In a separate bowl, whisk together the cold milk and eggs, then stir this liquid mixture into the dry ingredients until just combined.
6. Step 6: Transfer the dough into a greased 8″ x 8″ baking pan, pressing it evenly into the corners. Brush the top with melted butter for a golden finish.
7. Step 7: Bake for 18 minutes or until the biscuits turn golden brown on top. Remove from the oven and allow to cool completely in the pan before cutting into 9 squares.
8. Step 8: To prepare the icing, mix the confectioners’ sugar, vanilla extract, and enough milk to create a smooth, thick consistency suitable for piping. Pipe crosses onto each biscuit square for a traditional look.

Tips & Variations

• For a softer, drop biscuit texture, drop spoonfuls of dough onto a baking sheet instead of pressing into a pan.
• Swap dried currants and fruit for raisins or chopped dried apricots for different flavor variations.
• Ensure the butter is very cold to achieve flaky, tender biscuits.
• Use a piping bag or a small plastic bag with the corner snipped to create neat icing crosses.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To refresh, warm them briefly in a low oven or microwave before serving. The icing may soften slightly but will still taste delicious.

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 margarine or coconut oil and use a plant-based milk to keep it dairy-free while maintaining flavor and texture.

Can I prepare the dough ahead of time?

You can mix the dough a day in advance and refrigerate it, but for best results, bake it fresh. If refrigerated, allow it to come to room temperature slightly before baking.

Gluten-Free Hot Cross Biscuits Recipe

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These Gluten-Free Hot Cross Biscuits are a delightful twist on the traditional hot cross bun, made with a gluten-free biscuit and baking mix and packed with dried fruits and warm spices. Soft, buttery, and topped with a sweet vanilla icing cross, they are perfect for Easter or any cozy occasion requiring a gluten-free treat.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 9 biscuit squares 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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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

Fruit & Butter

• 8 tablespoons (113g) unsalted butter, cold
• 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
• extra butter, for melting and brushing on dough

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 place a rack in the center to ensure even baking.
2. Mix Spices and Dry Ingredients: In a large bowl, whisk together the gluten-free biscuit and baking mix with cinnamon, cloves, and nutmeg for fragrant and flavorful biscuits.
3. Incorporate Butter: Cut the cold unsalted butter into the dry mix, working it in until some pieces remain small and visible to create a flaky texture.
4. Add Dried Fruit: Stir in the dried currants and your choice of chopped dried fruit until evenly distributed throughout the mixture.
5. Combine Wet Ingredients: Whisk together the cold milk and eggs in a separate bowl, then stir this into the dry mixture until just combined to form the biscuit dough.
6. Shape Dough: Transfer the dough into a greased 8″ x 8″ baking pan, pressing it evenly across the bottom. For classic biscuits, you can also drop spoonfuls onto a baking sheet as preferred. Brush the top generously with melted butter for a golden crust.
7. Bake Biscuits: Bake in the preheated oven for 18 minutes, or until the biscuits turn golden brown. Remove from the oven and allow to cool completely in the baking pan.
8. Cut and Prepare Icing: Once cooled, cut the biscuits into 9 squares. To make the icing, mix the confectioners’ sugar, vanilla extract, and enough milk (2 to 3 teaspoons) until smooth and pipeable.
9. Decorate: Pipe the icing in the traditional cross shape atop each biscuit square to complete your hot cross biscuits.

Notes

• For a flakier biscuit, ensure the butter is very cold before mixing.
• You can substitute the dried fruit mixture with your favorite fruits or nuts.
• If you prefer drop biscuits rather than a pan-baked slab, spoon the dough onto a greased baking sheet and bake accordingly.
• Allow biscuits to cool fully before icing to prevent melting the glaze.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

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