HOT CROSS BISCUITS

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 dried currants or raisins
1 teaspoon grated orange peel
3/4 cup buttermilk
1 tablespoon margarine or butter, melted
2 tablespoons Quaker oats (quick or old fashioned, uncooked)
FOR THE ICING:
1/3 cup powdered sugar
1 to 2 teaspoons buttermilk

Heat oven to 450 degrees F. Lightly grease cookie sheet.

In large bowl, combine first seven 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 surface; knead gently 6 to 8 times. Roll or pat dough to 1/2-inch thickness. Cut with floured 21/2-inch biscuit cutter.

Gather dough scraps together at one end. Braid the strips, pinching them 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 to 12 minutes or until light golden brown. Remove to wire rack; cool 3 minutes.

TO MAKE THE 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.

Makes 1 dozen
Source: Quaker Oats Co.