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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.

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

  1. Preheat the oven: Set the oven to 400°F and place a rack in the center for even baking.
  2. Combine dry ingredients: Whisk the cinnamon, cloves, and nutmeg into the gluten-free baking mix thoroughly to distribute the spices.
  3. 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.
  4. Add dried fruit: Stir in dried currants and your choice of chopped dried fruits evenly throughout the mixture.
  5. Mix wet ingredients: Whisk the cold milk and eggs together, then incorporate them into the dry mixture, stirring gently to form a dough.
  6. 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.
  7. 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.
  8. 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

Find it online: https://cookedbycleo.com/gluten-free-hot-cross-biscuits-recipe/