Orange Biscuits

I am always happy when I find* a recipe that makes entertaining a little bit easier.  These orange biscuits fit the bill, they can even be prepared the night before and then cooked when you need them.  A morning coffee date doesn’t get much easier (or tastier) than this.



1/4 cup Butter

1/2 cup freshly squeezed Orange Juice (about 2 oranges)

1/2 cup Sugar

2 teaspoons Orange Zest


1/4 cup cold Butter, cut into small pieces

2 cups Flour

2 teaspoons baking Powder

1/2 teaspoon Salt

3/4 cup Milk

1 1/2 tablespoons melted Butter

Cinnamon Sugar:

1/4 cup Sugar

1 to 2 teaspoons Ground Cinnamon

Preheat oven to 425°F.

Grease a muffin tin well and set aside.

To make the glaze, combine 1/4 cup of butter with the orange juice, orange zest, and sugar in a saucepan.  Stir over medium heat until the sugar is dissolved and sauce has reduced slightly.  Divide the glaze equally among the 12 muffin cups and set aside.

For the biscuits, combine the flour, baking powder and salt; this can be done either by hand in a medium sized bowl or in a food processor.  Cut in the cold 1/4 cup of butter until the mixture resembles coarse meal.  Add the milk, stirring with a fork (or using the food processor on pulse) until the dough begins to form a ball.  Place the dough on a lightly floured surface and knead it briefly (about 4 turns). Roll the dough out to a 1/4 inch thick rectangle, approximately 12 x 8 inches.  Brush the surface with melted butter and sprinkle evenly with the cinnamon sugar. Roll the dough up like a jelly roll and cut into 12 1-inch thick slices.  Place each roll into one of the prepared muffin cups. Bake the biscuits for 18 to 20 minutes or until the tops are golden brown.  Serve glazed side up.

Tips and Tricks:

If you would like to merely pop this into the oven 40 minutes before you plan on serving it, then pour the glaze into the muffin tin and set in the refrigerator.  Prepare the dough as directed up to the point where it is rolled up jelly roll style.  Wrap it up in plastic wrap and stick it in the refrigerator until the next morning.  While your oven is heating up, cut the dough and place it in the prepared muffin tin.  Allow 30 to 35 minutes to bake (as it will be cold)

If you make the horrific discovery at 10:45 pm that you lent your muffin tin to a friend 6 months ago (as I did) you can cook the biscuits in either a bunt pan or a small oval or round casserole dish (as a note, however, they will not get perfectly golden brown all the way around this way so I would recommend the muffin tin if at all available).

* This recipe is not mine, but I cannot recall where I found it.

Serves 4 to 6 people.


About waltzinginthekitchen

I am a chef by trade, a procrastinator by habit, and creative by nature (or perhaps nurture, but that's a different blog). I am a very structured, organized person which is a great thing in my profession, but I don't like it when things go differently than planned (which is not such a great thing in my profession). This blog is about my life, my passions, and learning to just go with the flow and waltz in the kitchen. It's a continual process. View all posts by waltzinginthekitchen

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