A “quick take” on traditionalhot cross buns, these festive biscuits are bursting with goodnessfrom oats, currants and spices.
Recipe: Hot Cross Biscuits
Biscuits:1 3/4 cups all-purpose flour
Heat oven to 450°F (230°C). Lightlygrease baking sheet.
Combine flour, 1 cup oats, brown sugar,baking powder, pumpkin pie spice, baking soda and salt in a largebowl; mix well. Cut in 5 tablespoons butter with pastry blenderuntil mixture resembles coarse crumbs.
Stir in currants and orange peel. Addbuttermilk; stirring with fork just until dry ingredients aremoistened.
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 preparedcookie sheet. Brush tops with melted butter.
Bake 10 to 12 minutes or until light goldenbrown. Remove to wire rack; cool 5 minutes.
For Icing: Mix together 1/2 cup powderedsugar and enough cream to make a thick icing; drizzle in a crossshape over each biscuit. Serve warm.
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
Makes 1 dozen biscuits.
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