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  Textcategory:Appetizercuisine:American...9 more

  Hot Cross Biscuits

  HOT CROSS BISCUITS THE TAMPA TRIBUNE
  
  1 3/4 cups all purpose flour
  1 cup oats (quick or old fashioned, uncooked)
  2 tablespoons firmly packed brown sugar
  2 teaspoons baking powder
  1 teaspoon pumpkin pie spice
  ¼ teaspoon baking soda
  ¼ teaspoon salt, optional
  1/3 cup (5 tablespoons, plus 1 teaspoon) margar-
  ine, chilled
  ¼ cup dried currants or raisins
  1 teaspoon grated orange peel
  3/4 cup buttermilk
  1 tablespoon margarine or butter, melted
  
  Card 1 Back:
  2 tablespoons oats (quick or old-fashioned,
  uncooked)
  
  ICING; 1/3 cup powdered sugar, 1-2 teaspoons
  buttermilk
  
  Heat oven to 450 degrees. Lightly grease cookie
  sheet.
  
  In 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 sur-
  face; knead gently 6-8 times. Roll or pat dough
  
  Card 2 Front:
  HOT CROSS BISCUITS, CARD NUMBER 2
  
  to ½-inch thickness. Cut with floured 2½-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 10-12 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.
  Yield: 1 dozen.
  
  Card 2 Back: blank
  
  ---
  
  # Hot Cross Biscuits
  
  *The Tampa Tribune*
  
  *Yield: 1 dozen*
  
  ## Ingredients
  
  ### Biscuits
  
  - 1 3/4 cups all-purpose flour
  - 1 cup oats (quick or old-fashioned, uncooked)
  - 2 Tbsp firmly packed brown sugar
  - 2 tsp baking powder
  - 1 tsp pumpkin pie spice
  - 1/4 tsp baking soda
  - 1/4 tsp salt, optional
  - 1/3 cup (5 Tbsp plus 1 tsp) margarine, chilled
  - 1/4 cup dried currants or raisins
  - 1 tsp grated orange peel
  - 3/4 cup buttermilk
  - 1 Tbsp margarine or butter, melted
  - 2 Tbsp oats (quick or old-fashioned, uncooked), for topping
  
  ### Icing
  
  - 1/3 cup powdered sugar
  - 1–2 tsp buttermilk
  
  ## Instructions
  
  ### Biscuits
  
  1. Heat oven to 450°F. Lightly grease a cookie sheet.
  2. In a large bowl, combine the first 7 ingredients (flour through salt); mix well.
  3. Cut in chilled margarine with a pastry blender or 2 knives until crumbly.
  4. Stir in currants and orange peel.
  5. Add buttermilk, mixing just until moistened.
  6. Turn out onto a lightly floured surface; knead gently 6–8 times.
  7. Roll or pat dough to 1/2-inch thickness. Cut with a floured 2 1/2-inch biscuit cutter.
  8. Gather dough scraps together (do not knead); reroll and cut until all dough is used.
  9. Place on prepared cookie sheet. Brush tops with melted margarine and sprinkle with remaining oats.
  10. Bake 10–12 minutes or until light golden brown. Remove to wire rack; cool 3 minutes.
  
  ### Icing
  
  1. Combine powdered sugar and buttermilk; mix well.
  
  ### Assembly
  
  1. Using a small spoon, drizzle icing on each biscuit in the shape of a cross.
  2. Serve warm.