Gluten-Free Hot Cross Biscuits Recipe
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.
- 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
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
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
- Preheat Oven: Preheat your oven to 400°F (204°C) and place a rack in the center to ensure even baking.
- 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.
- 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.
- Add Dried Fruit: Stir in the dried currants and your choice of chopped dried fruit until evenly distributed throughout the mixture.
- 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.
- 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.
- 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.
- 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.
- 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
