Hot cross biscuits

Ingredients:
1. 1 3/4 cups all-purpose flour
2. 1 cup Quaker® Oats (quick or old fashioned, uncooked)
3. 2 tablespoons firmly packed brown sugar
4. 2 teaspoons baking powder
5. 1 teaspoon pumpkin pie spice
6. 1/4 teaspoon baking soda
7. 1/4 teaspoon salt (optional)
8. 5 tablespoons stick margarine or butter, chilled
9. 1/4 cup currants or raisins
10. 1 teaspoon grated orange peel
11. 3/4 cup buttermilk
12. 1 tablespoon stick margarine or butter, melted
13. 1/3 cup powdered sugar
14. 1 to 2 teaspoons buttermilk

Method:
1. Heat oven to 450°F. Lightly grease cookie sheet.
2. In large bowl, combine flour, oats, brown sugar, baking powder, pie spice, baking soda and
salt; mix well. Cut in 5 tablespoons margarine with pastry blender or two knives until mixture
resembles coarse crumbs.
3. Stir in currants and peel. Add buttermilk; mix with fork just until dry ingredients are
moistened.
4. Turn out dough onto lightly floured surface; knead gently 6 to 8 times. Pat dough into circle
1/2-inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place on prepared cookie sheet.
Brush tops with melted margarine; sprinkle with additional oats, if desired.
5. Bake 10 to 12 minutes or until light golden brown. Remove to wire rack; cool 5 minutes.
6. 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.