Hot Cross Biscuits
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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!
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.
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