Thursday, March 28, 2013

How To Make Gluten Free Lemon Cross Drop Biscuits for Easter

A Lemon Cross Drop is a dropped biscuit with lemon pudding on top. You will need a pastry bag with a tip so you can draw a cross on each biscuit with the lemon pudding.

Substitutions: Use your favorite sugar free sweetener in place of the 'white sugar' according to the conversion on the substitute.

Serves: 12
Prep Time: 15
Total Time: 35
Bisquick Pancake and Baking Mix Gluten-Free
2-1/2 cups
3/4 cup butter or margarine
2 teaspoons white sugar
1 cup water
1 egg
prepared instant lemon pudding
1/4 cup powdered sugar

Prepare the lemon pudding according to the package directions (instant is fine). Let set (at least 30 minutes) in the refrigerator.
Have the pastry bag and tip handy for after the biscuits cool.

While the pudding is chilling....
Preheat over to 425 degrees F (219 degrees C).
Cut the butter and baking mix until crumbly.
Beat the egg and sugar together until smooth (with a whisk).
Add egg mixture, water, and crumbs together and stir until well mixed

Drop onto lightly greased cookie sheet (about one tablespoon each biscuit).

Bake in preheated over until golden on edges (about 8-12 minutes).

Remove from the over and cool on rack.

While biscuits are slightly warm....
Using the pastry bag and tips, draw a cross on each biscuit with the lemon pudding.
Dust lightly with powdered sugar

Serve warm
Refrigerate and serve chilled

Refrigerate all left overs

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