"Hot Cross Milky Way Biscuits for Easter Are Soft On the Inside and Crispy On the Outside... ."

Mix first the creme filling of milky white sugary goodness with: powdered milk, condensed milk, creme fraiche and real vanilla herb extract.

To make the biscuit dough, mix wheat flour with leaven (baking soda & baking powder) and salt in a bowl. Add butter and fluff into mixture then add the buttermilk until one large lump of dough forms.

Knead the dough with remaining flour then fold out into 1" thick rectangular and with 2" cutter stamp out the biscuit and arrange top side up about 1" apart. Before layering on top of unbuttered cookie sheet slice the round in half cross-wise and indent a cavity to spoon liberally creme filling and then refuse the two upper and bottom halves. Score the hot cross biscuit buns with an "X" to make it more traditional for Easter Holidays.

Bake in 380 deg C until golden brown and risen after removing them from the unbuttered cookie sheet.