Hot Cross Biscuits
Source of Recipe
STL
List of Ingredients
1 3/4 cups all-purpose flour
1 cup Ouaker oats (quick or old fashioned, uncooked)
2 tablespoons firmly packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/4 teaspoon salt (optional)
1/3 cup (5 tablespoon plus 1 teaspoon) margarine or butter, chilled
1/4 cup dried currants or raisins
1 teaspoon grated orange peel
3/4 cup buttermilk
1 tablespoon margarine or butter, melted
2 tablespoons Quaker oats (quick or old fashioned, uncooked)
Icing:
1/3 cup powdered sugar
1 to 2 teaspoons buttermilk
Recipe
Heat oven to 450 F. Lightly grease cookie sheet. In a large bowl, combine first 7 ingredients; mix well. Cut in margarine with pastry blender or 2 knives until crumbly. Stir in currants and orange peel. Add buttermilk, mixing just until moistened. Turn out onto lightly floured surface; knead gently 6 to 8 times. Roll or pat dough to 1/2-inch thickness. Cut with floured 2 1/2-inch biscuit cutter. Gather dough scraps together (do not knead); reroll and cut until all dough is used. Place on prepared cookie sheet. Brush tops with melted margarine and sprinkle with remaining oats. Bake 10 to 12 minutes or until light golden brown. Remove to wire rack; cool 3 minutes.
For icing, combine powdered sugar and buttermilk; mix well. Using a small spoon, drizzle icing on each biscuit in the shape of a cross. Serve warm. Makes 12 buns.
-- Quaker Oats Company
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