Hot Cross Biscuits

March 30, 2015
1 Ratings
  • Makes about 10-12 biscuits
Author Notes

As Easter approaches, the thought of hot cross buns flit through my mind. I've had weirdly bad luck making hot cross buns in the past, though. On the other hand, I've been completely loving cream biscuits lately. I'm ceaselessly in awe of how simple they are to throw together and how they have the perfect texture every time. Then it occurred to me that the biscuits could have different flavors added to them—thus hot cross biscuits, and I love them! —fiveandspice

What You'll Need
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice or cloves
  • 1/2 cup golden raisins
  • 1 to 1 1/2 cups heavy cream, possibly more for brushing
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest (or use more lemon zest)
  • 1 to 2 teaspoons lemon juice
  • 1/4 cup confectioners' sugar
  1. Heat your oven to 425° F. In a large mixing bowl, combine the flour, salt, baking powder, sugar, cinnamon, allspice, and raisins. Make a well in the center and add 1 cup of cream plus the lemon and orange zest.
  2. Stir the dough together, adding more cream as necessary, just until it all holds together but isn't sticky. Gather the dough into a ball with your hands and press it out into a 1/2 inch-thick round. Cut the dough into 2-inch circles with a biscuit or cookie cutter, gathering the scraps and patting them back out to cut a second round of biscuits.
  3. Put the biscuits on a baking sheet lined with parchment paper, brush the tops lightly with a little extra cream (if desired), and bake until they are lightly browned on the tops and edges, 12 to 15 minutes. Remove from the oven, transfer to a cooling rack, and allow to cool completely.
  4. To make the icing, mix a little lemon juice into the confectioners' sugar bit by bit, just until you've made an icing that is thick enough that it will make a nice, slow drizzle from a spoon (I go by feel and never actually measure how much I exactly use, so I'm just guessing on the quantity listed in the ingredients). Drizzle the icing over the biscuits in a cross shape. Serve fresh!

See what other Food52ers are saying.

  • fiveandspice
  • Suzzy
  • MichelleMags
  • A Lee
    A Lee

5 Reviews

Suzzy September 5, 2015
Should I add some butter? Or is it okay? Because I am wondering if it doesn't work without butter...
This looks really delicious, so I'd like to try this!!
fiveandspice September 8, 2015
You don't need butter, the cream does all the work! :)
MichelleMags April 3, 2015
These look and sound delicious. And I have all the ingredients on hand!
A L. April 3, 2015
For many years I made the traditional yeast version of hot cross buns. I thought I wouldn't have time to make them this year until I ran across this recipe. This recipe is very close to Marion Cunningham's original cream biscuit recipe with more sugar, spices and raisins. They taste like cream biscuits but definitely work for this application (a quick hot cross bun). I used a mixture of white whole wheat and AP, a mix of allspice & cloves, and followed the author by not measuring out the lemon juice into the icing. I made 12 using MC's method and timing was right.
Jan R. April 3, 2015
I am going to make these now ... Today ... It's Good Friday!!! Thank you!!!