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Chocolate Orange Hot Cross Biscuits

Course Biscuits and Breads
Cuisine Southern
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12
Author Amber Forbes, Slim Pickin's Kitchen

Ingredients

For the Biscuits:

  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 tbsp sugar
  • 1/4 tsp cinnamon
  • zest from 1 large orange
  • 1/2 cup 1 stick cold butter
  • 1/2 cup mini chocolate chips
  • 2/3 cup buttermilk

For the Orange Cream Cheese Icing:

  • 4 oz. half a block Neufchatel or cream cheese
  • zest from one small orange clementine or tangerine
  • juice from once small orange clementine or tangerine
  • 1 cup powdered sugar

Instructions

  1. Pre-heat oven to 450 degrees (F) and line a baking sheet w/ parchment or a silpat.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, sugar, cinnamon and orange zest.
  3. Using a box grater, grate the cold butter into the flour mixture then gently stir with your hands, breaking up any large pieces until it resembles peas.
  4. Stir in the chocolate chips until evenly distributed.
  5. Make a whole, or a well, in the middle of the flour mixture then pour in the buttermilk.
  6. Gently stir together just until combined and the flour is fully incorporated into the milk. The dough will be wet!
  7. Turn dough onto a floured surface and gently pat out until it's 1/2 inch thick. Fold the dough 4-5 times and gently pat out to 3/4 inch thick.
  8. Use the top of a mini mason jar or a biscuit cutter to cut into rounds then place on the baking sheet, side by side, so they're touching each other.
  9. Bake for 10-12 minutes or until golden brown on top and the bottom. DO NOT OVERBAKE!
  10. Allow to cool to room temp.
  11. Once cooled, pipe on the icing in the shape of a cross and serve!

For the icing:

  1. Cream together the Neufchatel cheese and orange zest and juice.
  2. Slowly stir in the the powdered sugar until smooth. NOTE: Add more powdered sugar if it's too thin.
  3. Once hot cross biscuits are cooled, add the icing to a small ziptop bag, slice off the corner, then pipe into crosses on top of the biscuits.