https://www.olythriftway.com/Recipes/Detail/132/Hot_Cross_Biscuits
Add fresh fruit and yogurt for a complete breakfast
1 Ratings 0 Comments
Yield: 1 dozen
1 3/4 | cups | all purpose flour | |
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1 | cup | uncooked oats, quick or old fashioned | |
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2 | Tablespoons | brown sugar | |
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2 | teaspoons | baking powder | |
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1 | teaspoon | pumpkin pie spice | |
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1/4 | teaspoon | baking soda | |
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1/4 | teaspoon | salt | |
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1/3 | cup | (5 tablespoons plus 1 teaspoon) butter, chilled | |
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1/4 | cup | raisins or currents | |
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1 | teaspoon | grated orange peel | |
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3/4 | cup | buttermilk* | |
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1 | Tablespoon | butter, melted | |
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1/3 | cup | powdered sugar | |
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1 to 2 | teaspoons | buttermilk* | |
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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.
Preheat oven to 450 degrees F
Cover baking sheet with parchment paper.
In large bowl, combine flour, oats, brown sugar, baking powder, pumpkin pie spice, baking soda and salt; mix well. Cut in 1/3 cup butter using two knives until mixture is crumbly.
Stir in raisins 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 baking sheet; brush tops with 1 tbsp melted butter. 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.
Please note that some ingredients and brands may not be available in every store.
https://www.olythriftway.com/Recipes/Detail/132/Hot_Cross_Biscuits
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