Tuesday, August 23, 2011

Orange Biscuits


1/2 cup cold butter (1/4 cup for the orange glaze and 1/4 cup for the bicuits)
1/2 cup orange juice (preferably fresh)
1/2 cup sugar
2 t. grated orange zest


2 cups all purpose flour
2 t. baking powder
1/2 t. salt
3/4 cup milk
1 to 2 T. butter for brushing on the uncooked biscuit dough
1/4 cup cinnamon sugar (mix about 1/4 cup sugar with about 2 t. cinnamon)


1. Heat the oven to 425 degrees. Grease a 12 muffin tin. (Note this recipe does not work with muffin liners.)
2. To make the glaze, combine 1/4 cup of the butter with the orange juice, sugar, and orange zest in a saucepan. Stir over medium heat until the sugar is dissolved and then cook for 2 minutes.
3. Divide among the muffin cups.
4. Combine the flour, baking powder, and salt in a medium size bowl. Cut in the remaining 1/4 cup of butter until the mixture resembles coarse cornmeal.
5. Add the milk, stirring with a fork until the dough forms a ball. Turn it onto a counter, knead it briefly (4 turns or so), and roll it out into a 1/4 inch thick rectangle, roughly 12x8 inches.
6. Brush with the softened butter and sprinkle with the cinnamon sugar.
7. Four your hands and roll up the dough, jelly roll style, then cut it into twelve 1 inch slices. Place a slice in each glaze filled muffin tin.
8. Bake for approx. 18 minutes or until the biscuits are golden brown. Run a knife around each biscuit, then turn them out, glazed side up, onto a cooling rack with a baking sheet or waxed paper below. Makes 12 biscuits.

Source: familyfun.com

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