Hot Cross Biscuits.JPG — Hot Cross Biscuits

**By Chadwick Boyd**
PHOTO BY BROOKE SLEZAK

For Easter, Forget the Buns…Make Biscuits Instead!

In the spirit of spring holidays, of course, I needed to create a biscuit. This year, at the inspiration from my Australian friends Melanie and Jason who run a top notch, well-curated Aussie mercantile and cafe called Tucker in Easton, Pennsylvania, I decided to transform a traditional, yeasted angel biscuit base into Hot Cross Biscuits. And they’re so damn good, y’all!

These biscuits are generously studded with Sun-Maid Zante Currants. And the icing is a simple confectioner’s sugar + milk blend. Just make sure it is thick enough to sit well on top of the biscuits.

I hope you enjoy them. They are a nice twist to a traditional hot cross buns recipe.

Happy Spring Thanksgiving!

Chadwick’s Checklist

What you need to know before you cook

A metal 9-inch x 13-inch baking pan works great for this recipe
The dough must sit in a warm place for 1 hour before baking
The icing can be made the night before and stored in the fridge; sit it out on the counter to come to room temperature before piping
Make sure the yeast is fresh; older yeast will not allow the biscuits to rise properly

Makes 15 3-inch Biscuits Prep Time: 20-25 minutes + 1 hour for proofing Cooking Time: 22-25 minutes

Ingredients

For the biscuits

¾ cup dried currants
Juice and zest of 1 orange
2½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon sea salt
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon allspice
4 tablespoons granulated sugar, divided
¼ cup warm water
1 package active dry yeast
1 stick cold, salted butter + 3 tablespoons melted butter
1¼ cups cold sour cream

For the icing

1 cup confectioner’s sugar
3½ teaspoons milk

Directions

Place the currants in a small bowl and pour the orange juice over them. Set aside while making the dough.
Place the orange zest, flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and 3 tablespoons of the sugar in a large bowl. Whisk well.
In a 2-cup liquid measuring cup, stir together the water, yeast and remaining tablespoon of sugar. Let stand until the mixture bubbles, about 2 to 3 minutes.
Drop the stick of butter into the flour mixture. Place a box grater in the bowl and grate the butter. Shake the dry mix with your fingers to evenly disperse the butter.
Add the sour cream to a bowl. Pour in the orange juice from the soaking currants and mix well.
Add the currants to the dry mixture. Shake again with your fingers to disperse them. Make a well in the center. Pour in the sour cream mixture and the yeast mixture. Using a sturdy rubber scraper, bring the dough together until a ball starts to form.
Gently knead the dough with your hands 12-14 times to form a smooth ball. Cover with a clean cloth and place in a warm place to rise for 1 hour.
Place the rack in the center of the oven and preheat to 425°F. Lightly spray a 9” x13” baking dish with cooking spray. Set aside.
Turn the dough out onto a clean, lightly floured work surface. Using your hands, pat the dough out to a 1-inch thick circle. Fold the dough in thirds like a letter and pat out again to a 1-inch thick circle. Repeat one more time. NOTE - The dough should be tacky to the touch. If needed, use a light dusting of flour over the dough during this process for easier handling.
Lightly flour a 3-inch round biscuit cutter and cut out the biscuits. Place in the baking pan. Bring any dough scraps together and press out to 1-inch thick. Cut again. You should have 15 biscuits. Run a sharp knife on top of the biscuits to make a cross pattern. Brush the tops with the melted butter.
Bake for 22-25 minutes, or until the tops are golden brown.
Let the biscuits rest in the pan on a wire rack to cool.
Whisk together the confectioner’s sugar and milk in a bowl until fully combined. The icing should be thick enough to pipe onto the biscuits. Place the icing in a small piping bag or a plastic bag with the corner snipped off. Pipe the crosses on top of the biscuits. Garnish with more orange zest if desired.

Chadwick’s Changeups

Switch things up. Have some fun! Do more.

Substitute raisins for the currants
Stir in orange juice instead of milk to the frosting
Serve with an orange zest compound butter