Introduction

These Gluten-Free Hot Cross Biscuits offer a delicious twist on a classic treat, perfect for enjoying any time of year. Soft, buttery, and speckled with warm spices and dried fruit, they’re easy to make and sure to satisfy. A sweet vanilla icing cross finishes them off beautifully.

Gluten-Free Hot Cross Biscuits Recipe - Recipe Image

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

Step 1: Preheat the oven to 400°F, positioning a rack in the center.
Step 2: Whisk the cinnamon, cloves, and nutmeg into the gluten-free baking mix.
Step 3: Cut the cold butter into small pieces and work it into the spiced baking mix. Leave some small visible bits of butter for flakiness.
Step 4: Stir in the dried currants and chopped dried fruit evenly throughout the mixture.
Step 5: Whisk the cold milk and eggs together, then pour into the dry ingredients. Stir gently until combined.
Step 6: Grease an 8″ x 8″ baking pan and turn the dough into it, pressing it evenly to fill the pan. Brush the top with melted butter.
Step 7: Bake the biscuits for about 18 minutes, or until golden brown. Remove from oven and cool completely in the pan before cutting into 9 squares.
Step 8: For the icing, mix confectioners’ sugar, vanilla extract, and enough milk to create a smooth, thick icing. Pipe crosses on top of each biscuit square.

Tips & Variations

For drop biscuits instead of a pan-baked square, drop spoonfuls of dough onto a baking sheet and bake the same amount of time.
Try different dried fruits like raisins, chopped dried apricots, or cranberries for variety.
Use softened butter for brushing if you prefer a more golden, rich crust.
To make the icing dairy-free, substitute almond or oat milk in equal measure.

Storage

Store the biscuits in an airtight container at room temperature for up to 3 days. For longer storage, freeze them uniced for up to 1 month and thaw before adding the icing. To reheat, warm gently in a low oven for a few minutes to refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits dairy-free?

Yes, you can substitute dairy-free butter and use a plant-based milk like almond or oat milk in the recipe to make these biscuits dairy-free.

Can I use any gluten-free baking mix?

While the recipe uses King Arthur Gluten-Free All-Purpose Biscuit & Baking Mix for best results, other gluten-free baking mixes may work but could affect texture slightly. Look for a biscuit or baking mix suitable for gluten-free recipes.

Gluten-Free Hot Cross Biscuits Recipe

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4.5 from 120 reviews

These Gluten-Free Hot Cross Biscuits combine the traditional flavors of cinnamon, cloves, and nutmeg with dried fruits like currants and a delicious vanilla icing cross. Made with King Arthur Gluten-Free All-Purpose Biscuit & Baking Mix, they are buttery, tender, and perfect for a festive treat that is free from gluten.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: 9 biscuits 1x
Category: Baking
Method: Baking
Cuisine: British
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

Butter

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

Dried Fruit

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

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 the oven: Set the oven to 400°F and place a rack in the center for even baking.
Combine dry ingredients: Whisk the cinnamon, cloves, and nutmeg into the gluten-free baking mix thoroughly to distribute the spices.
Cut in the butter: Work the cold unsalted butter into the spiced baking mix until some small, visible pieces of butter remain to create a tender texture.
Add dried fruit: Stir in dried currants and your choice of chopped dried fruits evenly throughout the mixture.
Mix wet ingredients: Whisk the cold milk and eggs together, then incorporate them into the dry mixture, stirring gently to form a dough.
Shape and brush dough: Transfer the dough to a greased 8″ x 8″ baking pan, pressing it evenly to fill the pan. Brush the top with melted butter for a golden crust.
Bake the biscuits: Bake at 400°F for 18 minutes or until golden brown. Remove from oven and allow to cool completely in the pan before cutting into 9 squares.
Prepare and pipe icing: Mix confectioners’ sugar, vanilla extract, and 2 to 3 teaspoons of milk until smooth and pipeable. Using a piping bag or a zip-top bag with a small corner cut, pipe crosses on top of each biscuit square in the traditional hot cross shape.

Notes

For drop biscuits, drop spoonfuls of the dough directly onto a baking sheet instead of pressing into a pan, and adjust baking time accordingly.
Ensure butter is cold to create flakier biscuits with a tender crumb.
You can swap dried fruits according to preference, such as raisins, cranberries, or chopped apricots.
The icing consistency should be thick enough to hold shape when piped but soft enough to pipe easily; adjust milk quantity as needed.
These biscuits are best eaten the day they are made but can be stored in an airtight container for up to 2 days.

Keywords: Gluten-Free, Hot Cross Biscuits, Easter, Spiced Biscuits, Dried Fruit Biscuits, King Arthur Baking Mix, Gluten-Free Baking