Joy the Baker

Hot Cross Biscuits

by 148 Comments

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It’s that time of year.

It’s time to put a marshmallow Peep in your hat.

It’s time to pipe a cross on your biscuit.

It’s time to eat way way way too many white chocolate Easter bunnies.

Or maybe you gave up sugar for Lent… in which case… I’m sorry to torture you with dessert everyday.  I’m sorry.

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Hot Cross Buns are traditional this time of year.

These are not Hot Cross Buns.

These are the totally lazy version of Hot Cross Buns.

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Hot Cross Buns are traditionally and English Spring/Easter time treat.

They’re yeasted and spiced and adorned with a frosting cross.  They’re usually served on Good Friday.  They’re always always delicious.

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I don’t do well with rules.

I turned buns into biscuits, added currants and lemon zest, and added a cream cheese frosting cross.

Jesus would totally be down.  I’m almost certain.

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… and I love when things turn into a pretty pretty mess.

… Like my kitten, he’s a pretty mess too (picture not included).

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I like this.

These biscuits are subtly sweet, filled with sweet and tender dried currants, and have a hint of citrus flavor.  If you’re tempted to have a heavy hand with the cream cheese frosting… we must be related.  I like you.

Hot Cross Biscuits

Makes 8 to 12 biscuits (depending on how thick you like them.  I made 8.)

Print this Recipe!

For the Biscuits:

3 cups all-purpose flour

2 tablespoon granulated sugar

4 1/2 teaspoons baking powder

3/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into small cubes

1 large egg

3/4 cup buttermilk, cold

2 teaspoons lemon zest

1/2 cup dried currants

For the Frosting:

4 tablespoons unsalted butter, softened

2 tablespoons cream cheese, softened

1 cup powdered sugar

dash of vanilla extract

Place racks in the center and upper third of the oven and preheat to 425 degrees F.  Line two baking sheets with parchment paper.  Set aside.

In a medium bowl, whisk together flour, sugar, baking powder, and salt.  Add lemon zest.  Add cold butter and, using your fingers, work the butter into the flour mixture.  Work quickly to incorporate the butter into the flour.  The butter bits will be the size of small pebbles and oat flakes.

Whisk together egg and buttermilk.

Toss the dried currants into the dry ingredient mixture, and create a small well in the center of the flour and butter mixture.  Pour in the buttermilk, all at once, and use a fork to incorporate the ingredients.  Make sure that all of the flour bits are moistened by the egg and buttermilk.

Dump the shaggy dough onto a lightly floured work surface.  Bring together, kneading lightly, until the dough forms a 1-inch thick disk.  Use a 2 1/2-inch round biscuit cutter to cut biscuit circles.  Place on the baking sheet.  Gently knead the remaining dough scraps together.  Form into a 1-inch thick disk and cut out more round biscuits until no dough remains.

Brush biscuit tops with buttermilk and baker for 12 to 15 minutes, until lightly browned on top and firm-ish in the center.

Remove from the oven and let cool completely before frosting with a cross.

In a medium bowl, using a firm spatula, blend together 4 tablespoons unsalted butter, 2 tablespoons cream cheese, and 1 cup of powdered sugar.  Add just a dash of vanilla extract and a sprinkle of cinnamon if you’d like.  Mixture will be thick.

Cut a small tip off of a zip lock bag (you can also use a small round cake decorating tip).  Fold down the sides of the bag and scoop the frosting into the bag.  Pipe crosses onto completely cooked biscuits and serve.

Biscuits are best served the day they are made, but will last, well wrapped at room temperature, for one day.

Reader Interactions

Comments

  1. Allison

    Thanks so much fir the recipe! I was looking for something savory so I switched up the currants and zest for kalamata olives and feta cheese- even using a GF flour mix, these were a hit! Thanks so much!

    Reply

  2. Kayleigh

    Just made these today for a friend (tweaked slightly), and had rave reviews. Awesome.
    Also – just bought your cookbook, and I’m loving it. You did an amazing job. You’re such an inspiration to me. I love your style, and well, everything. Thanks for being amazing.

    Reply

  4. Birgit

    mmmmhhhh…Good Friday is over but they are also delicious on Easter-Saturday, I think. Tomorrow is baking day!! Happy Easter from Germany <3

    Reply

  5. Mariah

    Just popped these in the oven. I will be eating them as scones without the frosting and subbed orange zest for lemon and heavy cream for buttermilk. Without the frosting these are perfect traditional scones! Can’t wait to eat them!

    Reply

  6. Harriett

    I just wanted to say how much I like your blog. The recipes look delicious, and I can’t wait to try some of them.

    Reply

  8. eliza

    these were fantastic! i didn’t read all of the instructions and wound up just mixing everything in together instead of doing the “well” and they were still out of this world. used craisins instead of currants…they made a perfect easter day treat. love your stuff!

    Reply

  9. Linda J-H

    Here it is at 10:22 pm the night before Easter. Just made these for tomorrow morning and they are wonderful. Used the food processor to mix the dough, and made them gluten free with Namaste flour blend. Outstanding! I doubt there will be any left by sundown,

    Reply

  10. Lauren

    I just made these. They were AWESOME. Really great recipe. I’m about to email it to everyone I know. :-)

    Thanks!!

    Reply

  12. Zoe

    I’ve been wanting to make hot cross buns forever and don’t know why I haven’t. Maybe because they seem decadent for Lent, when I give up sweets. But these are so much like scones that I make, I’m going to give them a try!

    Reply

  13. Caryn

    Oh my! I came to your blog to remember how to make buttermilk for another relationship, saw these, and quickly changed my course of action. These are delicious!

    Reply

  14. Kelly

    That last line made me literally laugh out load at my desk (Im pretty sure my cubby neighbor thinks Im crazy) because I was just thinking how the cross of cream chesse frosting is soooooooo not enough… Im thinking more of a close, zig-zag design is more suitable :)

    ~Kelly

    Reply

  16. Cam

    I am not sure if I should tell you this Joy but in the last few years in Australia they have started making hot cross buns with Choc Chips in them and also chocolate bun

    Reply

  19. gayle

    I am going to make these and take them into work. Mostly so I don’t eat them all myself. Partly cus then everyone will love me!

    Reply

  20. Hilary

    Very cute and such a good idea! Would be a great substitute for traditional yeasted rolls if time was short, and who doesn’t love a biscuit?

    Reply

  22. Jennifer

    We make hot cross buns every year at the bakery I work at. A cook I used to work with would always get confused and call them by the wrong name–holy cross biscuits. I think it has a nice ring to it :)

    Your biscuits looks amazingly flaky and delicious!

    Reply

  28. Rebecca in STL

    I made regular hot cross buns last year, but I think it’s time for an Easter morning shake down with these guys!

    Reply

  29. homegrown countrygirl

    I am not very hip… if “Jesus would totally be down,” does that mean that he would like them? Because if it does mean that He would like them, then I am totally down with these, too! They look so good!!!

    Reply

    • rebecca

      ? i thought it meant that he would be disappointed she didn’t do all the traditional stuff…

      urgh i don’t know! but anyways, WE all know they taste g8… :)

      Reply

  30. kellypea

    I’ve always wanted to make hot cross buns, but wasn’t sure if I’d like them when I finally did. I like you not following the rules version, probably just because of that. Nice flavors. Do you also redesign your lovely headers yourself? They’re gorgeous.

    Reply

  31. Candice @ NotesFromABroad

    What do you get when you pour hot water down a rabbit hole?

    Hot Cross Bunnies.

    :) I am making these this weekend. The weather is finally cooling off and I can stand to have the oven on.
    Easter in Autumn, imagine that ! Happy weekend ! C

    Reply

  35. brittany

    Umm, I was running around the yard naked one summer when I was a tot. I squatted down to look at a flower and didn’t notice the really piping hot mini-hibachi grill behind me, just tall enough for me to fall back onto it. I ran in screaming and my mom tended my burns, simultaneously feeling horrible for me and laughing because I had “hot cross buns”. This is my first memory. Luckily, it didn’t scar. Thought you might find it humorous.

    Reply

  38. Stephanie

    I love traditional hot cross buns. My mom used to make them and always put currants and citrus in them. They were awesome. For “cheater buns” these look pretty darn good, I must say! If I don’t get my act together in time to make “real” ones… I am for sure going to make these!

    Reply

    • ellen

      ah yes, me too! this was the first song i learned how to play on my recorder AND violin! at the time, we were all in third grade and like, why are we paying reverence to a bun? huh? :P but now i get it! thank you joy, and also have you heard, cats are now going to church on an occasion… interesting right? ;)

      Reply

  42. Jordan

    Um, can I say that you crack me up? Cause, you do. Here’s hoping you will be lucky this Easter and Jesus (or the Spirit, he’s down too) will come and grace your table for Ham and Hot Cross Biscuits. I hope so!

    Reply

  45. Sally - My Custard Pie

    Hi Joy, As a British person we would call these ‘hot cross scones’ – which sounds pretty nice….(a biscuit is a cookie!) The cross on a hot cross bun is not made of frosting, it’s a basic kind of pastry. Anyway – I like your spin on them.

    Reply

    • Jennifer L.

      I agree! :) As I was reading this, I was thinking… those like real scones! It’s hard to find real scones in the states. :) They look delicious.

      Reply

    • Kate

      Sally, I was thinking the same thing about the scones and the cross. In Australia we also have the pastry cross on top (a sugar, flour, water paste really) and the buns are lightly glazed. A clever reinvention of the hot cross bun all the same. My Easter baking list seems to be growing by the day.

      Reply

  47. Rebecca

    Where I’m from (Australia), these would be called hot cross scones anyway, which kinda sorta rhymes with hot cross buns if you imagine it with an accent. Yummy.

    Reply

  52. Drrrrrrrrrrrrrrrrrrrrrringle

    Ever wonder why ice cubes taste so boring? It’s cuz you make ‘em outta stupid water, you bimbo! Put some fruit juice in there and freeze it into ice cubes, and put THAT in your milk.

    For your health.

    Reply

  54. Ernestine

    I can see the flakiness. What is it that makes them so flaky? I’ve heard the baking power but I’ve been told it’s the cold butter. They look so good!

    Reply

  58. sheila @ Elements

    They’re so cute! I’d love to try one because while I’ve heard of hot cross buns, I never knew what they were or had one myself. I’d also like to try one with chocolate chips instead of dried fruit…and I’d definitely smother both with butter and be happy all day! :)

    Reply

    • Danielle

      Oh Joy! My aunt is visiting from Dublin, Ireland and I decided to make these lovely gems this morning to sort of impress her — you know, get the oven going, make something from scratch, fill the house with the fragrance of fresh baked goodies first thing in the a.m. — it worked! The kids came running from their bedrooms all excited, aunti too followed her nose to the kitchen and we all devoured them fresh out of the oven, and by the way the frosting was exceptional too! In Aunti Olive’s words “They were fantastically wonderful!” (no blarney!)
      Thanks for passing them along.
      PS. I used Buttermilk in the powdered form, by Saco, it worked very well!

      Reply

  61. Meg H.

    I have always disliked hot cross buns, which my mother always bought for Lent, because of the citron. But yours don’t have any! I’m going to make them for Palm Sunday – a little precursor treat for Holy Week.

    Reply

  63. Jesse

    now these are a hot cross bun i can get behind! btw, trussel stover and i may have to break up soon. his chocolate marshmallow eggs are too addictive.

    Reply

  67. Hannah at FleurDeLicious

    i like your buns – err, i mean biscuits.

    no but seriously. these look delish. i don’t even celebrate easter (sadly these biscuits will be on the no-no list during passover next week), but they look so cute! and the biscuits are so tall and fluffy-looking! yums. thanks joy!

    Reply

  68. C. Michele

    Joy,

    These (as with everything else you make) look amazing. If there is anyway you could make something with cranberries and oranges at some point in the near future my week would be greatly improved.

    Thanks,
    C.

    Reply

  69. Liz B

    Joy you are awesome!! Not sure if you read my comment from your last post asking if you could make hot cross buns, and then I could totally make them and reap your rewards!! These look SUPER good!!!! xxx

    Reply

  71. Jessica @ bake me away!

    You know what’s weird? Hot Cross Buns was the first song I learned on violin, yet had no idea what they were when I was 10, and have still never had one. These would be a lot easier to make to find out if I like them than going the yeast route…

    Reply

  78. Diana

    I absolutely LOVE this recipe and am totally gonna make it soon.
    I hope you have a fabulous Holy Week and a scrumptious Easter! (I’m sure you will!)

    Reply

  79. Katie@Cozydelicious

    When I was a kid, our local doughnut shop made hot crossed biscuits. I never knew they were supposed to be buns until I was much, much older. But I have never made them myself. They look so good!!!

    Reply

  80. Sarah

    Joy – I did in fact give up sweets for Lent, yet I check your blog daily WILLING you to have posted. What that says about me, I’m not sure. What I am sure about: I will be in a sugar induced coma come Easter morning. I am trying to pick at least one of your recipes to make on Easter weekend but I just cannot choose… It’s on my to do list.

    Happy Friday!

    Reply

  81. jen @ the baked life

    Jesus is so not disappointed. Maybe he prefers biscuits. Let’s all test it out.

    I’ve never made hot cross buns, but always have a great desire to make them at Easter, why is that? They have a chocokate chip version at a local bakery which is amazing.Or maybe I just like it cause it’s a chocolate bun.

    Reply

  82. Lucy

    Yes! Hot cross buns have never interested me but these little beauties have totally gotten my attention. Add cream cheese frosting to almost anything (except maybe a liverwurst sandwich) and I’m down.

    Reply

  87. Shannon Skafte

    I completely Agree with Jesus loving Hot Cross Biscuits, mostly because I believe Jesus would love cream cheese anything… every good and perfect gift is from God – Cream Cheese Frosting is definitely a Good and Perfect gift!! They look amazing, and I might even make them after Easter… But for sure I’ll be bringing them to my Church’s Good Friday service!!!

    Reply

  88. Holly B @ Recipes from a Normal Mum

    I feel like if we lived in the same city we’d be best friends. We’d swap lipstick and possibly shoes. Though I have big feet and I guess you have cute little feet. You see, I’ve just put a recipe up for Hot Cross Biscotti… and then this bounced into my inbox. On the same wave length you see. Best friends.

    Reply

  93. Nic

    These look really yummy and I love the addition of cream cheese frosting as opposed to the wierd bread topping that doesn’t really taste of anything. I’m in Easter cooking frenzy mode and will definitely give these a go. I might even use my new chicken, bunny and egg cookie cutters on them..Thanks for posting – it’s inspired me for the day.

    Reply

  94. Emma

    Being English, I was all set to make hot cross buns at the weekend but seeing these has put a wee spanner in the works. I may have to change my plans now. Or maybe I’ll make both which seems more like it! You’re a bad influence!

    Reply

  95. kearsten

    These look like a nice twist on traditional, NON-ICED, HCBs! I had never had one until moving to England, but I have never run across any with icing (although icing never hurt anything!)…here the crosses are built in and made of dough. Hot cross biscuits…nothing wrong with that! Yum! And I would totally be one of those heavy handed frosters! There are few icings better than cream cheese icing, or maybe there isn’t any!

    Reply

  97. Pamela

    Your last instruction (pipe crosses…)~ did you mean completely cooked biscuits, or completely cooled?

    I’m one of those on a 3 week Daniel fast. No sugar, dairy, meat. Just fruits and veggies and water. So, yeah, your yummy desserts are getting to me. But God is good.

    I just keep collecting the printed recipes until I can use them…Easter!

    Reply

  98. Pri

    Lazy buns! I will make these to impress the gf’s parents (meeting them for the first time Easter weekend). Will obviously make a ahem, practice batches. Thanks!

    Reply

  99. Kayla @ Fitter Than Choc

    You are always so creative! I think your lazy twist made those biscuits look so fabulous. Hmm…sadly I think you might not like me, because cream cheese and I are not friends. I’d break out in rash after that. Still, it’s really awesome to just feast my eyes on these gorgeous treats:)

    Reply

  102. Ruth

    I, too, was put off making hot cross buns in the past because of the ‘faff factor’. These do look good – and is it also wrong to agree with Kathryn that chocolate would be a good addition?

    Reply

  103. Ruth

    I, too, was put off making hot cross buns in the past because of the ‘faff factor’. These do lookk good – and is it also wrong to agree with Kathryn that chocolate would be a good addition?

    Reply

  104. Rebecca

    we’ve adopted Scone Friday at the school where I work in Budapest, Hungary. this would be an acceptable substitute. and YES. Everyone should adopt Scone Friday. And I mean everyone.

    Reply

  107. Kathryn

    I’ve never bothered making hot cross buns as they always seemed like so much faff but these seem very manageable. Is it wrong though that I immediately started thinking about adding chocolate to them?

    Reply

  109. katescakesandbakes

    What a funky take on the traditional hot cross buns! I totally agree with you Joy, this is the time of year where the green light gets given for eating your entire body weight in chocolate, hot cross buns, Easter biscuits, simnel cake… I could go on!
    Enjoy!

    Katescakesandbakes x

    Reply

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