HOT CROSS BISCUITS

1 3/4 cups flour
1 cup plus 2 tbsp oats (uncooked)
2 tbsp packed brown sugar
2 tsp baking powder
1 tsp pumpkin pie spice
1/4 tsp baking soda
1/4 tsp salt
1/3 cup margarine or butter
1/4 cup currants
1 tsp grated orange peel
3/4 cup buttermilk
1 tbsp butter or margarine, melted
FOR THE ICING:
1/3 cup powdered sugar
2 tsp buttermilk

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

In a large bowl, combine flour, 1 cup oats, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt; mix well. Cut in margarine until crumbly. Stir in currants and orange peel. Add buttermilk, just until moistened.

Turn onto a lightly floured surface; knead gently six to eight times. Roll dough to a 1/2-inch thickness. Cut with a floured biscuit cutter. Gather dough scraps together (do not knead); re-roll and repeat. Place on a prepared cookie sheet. Brush tops with 1 tbsp melted margarine and sprinkle with remaining 2 tbsp oats.

Bake 10-12 minutes or until light golden brown.

TO MAKE THE ICING:
Mix powdered sugar and buttermilk. Drizzle icing on each biscuit in the shape of a cross.

Makes 1 dozen
Source: Medford Mail