| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

A "quick take" on traditional hot cross buns, these festive biscuits are bursting with goodness from oats, currants and spices.

Hot Cross Biscuits

Biscuits:

1 3/4 cups all-purpose flour
1 cup quick or old fashioned oats
2 tablespoons brown sugar, firmly packed
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons butter
1/4 cup currants or raisins
1 teaspoon grated orange peel
3/4 cup buttermilk
1 tablespoon butter, melted

Icing:

1/2 cup powdered sugar
2 to 3 teaspoons whipping cream

1. Heat oven to 450°F (230°C). Lightly grease baking sheet.
2. Combine flour, 1 cup oats, brown sugar, baking powder, pumpkin pie spice, baking soda and salt in a large bowl; mix well. Cut in 5 tablespoons butter with pastry blender until mixture resembles coarse crumbs.
3. Stir in currants and orange peel. Add buttermilk; stirring with fork just until dry ingredients are moistened.
4. Turn out dough onto lightly floured surface; knead gently 6 to 8 times. Pat dough into circle 1/2-inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place on prepared cookie sheet. Brush tops with melted butter.
5. Bake 10 to 12 minutes or until light golden brown. Remove to wire rack; cool 5 minutes.
6. For Icing: Mix together 1/2 cup powdered sugar and enough cream to make a thick icing; drizzle in a cross shape over each biscuit. Serve warm.

Makes 1 dozen biscuits.