Hot Cross Biscuits

Add fresh fruit and yogurt for a complete breakfast

Customer Rating: 5

2 Ratings 0 Comments

Yield: 1 dozen

Ingredients

1 3/4	cups	all-purpose flour

1	cup	Quaker 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 tablespoons plus 1 teaspoon margarine or butter, chilled)

1/4	cup	currants or raisins

1	teaspoon	grated orange peel

3/4	cup	buttermilk*

1	tablespoon	margarine or butter, melted

1/3	cup	powdered sugar

1 to 2	teaspoons	buttermilk*

Nutrition Facts

Yield: 1 dozen

Approximate Nutrient Content per serving:

Calories:	190
Calories From Fat:	63
Total Fat:	7g
Cholesterol:	0mg
Sodium:	220mg

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Heat oven to 450 F. Lightly grease cookie sheet.

In large bowl, combine first 7 ingredients; mix well. Cut in 1/3 cup margarine with two knives until mixture is crumbly.

Stir in currants and orange peel. Add buttermilk; mix with fork just until dry ingredients are moistened.

Turn out onto lightly floured surface; knead gently 6 to 8 times. Pat dough 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. Transfer to cookie sheet; brush tops with melted margarine. Sprinkle with additional oats, if desired.

Bake 10 to 12 minutes or until light golden brown. Remove to wire rack; cool 5 minutes. Combine powdered sugar and buttermilk; drizzle in a cross shape over each biscuit. Serve warm.

*No buttermilk? Substitute 1 tablespoon lemon juice and enough milk to make 1 cup then measure out the amount needed.

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