Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Hot Cross Biscuits

1¾ cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
2 T. firmly packed brown sugar
2 t. baking powder
1 t. pumpkin pie spice
¼ t. baking soda
¼ t. salt (optional)
5 T. stick margarine or butter, chilled
¼ cup currants or raisins
1 t. grated orange peel
¾ cup buttermilk
1 T. stick margarine or butter, melted
1/3 cup powdered sugar
1 to 2 t. buttermilk

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Heat oven to 450°F. Lightly grease cookie sheet. In large bowl, combine flour, oats, brown sugar, baking powder, pie spice, baking soda and salt; mix well. Cut in 5 T. margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in currants and peel. Add buttermilk; mix with fork just until dry ingredients are moistened. Turn out dough onto lightly floured surface; knead gently 6 to 8 times. Pat dough into circle ½” thick. Cut with floured 2½” biscuit cutter. Place on prepared 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. For icing, mix together 1/3 cup powdered sugar and enough buttermilk to make a thick icing; drizzle in a cross shape over each biscuit. Serve warm. Makes 1 dozen biscuits.

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