Best Orange Breakfast Biscuits Recipes

ORANGE BISCUITS

Steps:

• Combine flour, baking powder, 2 teaspoons sugar, and salt in a mixing bowl.
• Cut in butter until the mixture is crumbly. Make a well in the center and add orange peel, orange juice, and milk. Stir until dough just clings together.
• Turn dough onto a lightly floured surface and knead 10-12 strokes. Roll or pat dough to 1/2" thickness. Cut with a 2-1/2" biscuit cutter.
• Put biscuits onto a greased baking sheet. Brush tops with orange juice and sprinkle with sugar.
• Bake at 450 degrees for 12-15 minutes.

ORANGE BISCUITS

Steps:

• In a saucepan, combine orange juice, 1/2 cup sugar, butter and orange zest. Cook and stir over medium heat for 2 minutes. Divide among 12 muffin cups; set aside. , In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in milk until mixture forms a ball. On a lightly floured surface, knead the dough 1 minute. Roll into a 9-in. square, about 1/2-in. thick. Brush with melted butter. , Combine the cinnamon and remaining sugar; sprinkle over butter. Roll up. Cut into 12 slices, about 3/4 in. thick. Place slices, cut side down, over orange mixture in muffin cups. Bake at 450° for 12-16 minutes. Cool for 2-3 minutes; remove from pan.

ORANGE JUICE BISCUITS

Steps:

• In a 9 in.
• microwavable pie plate, soften butter and orange juice concentrate in microwave for 1 minute on 50 percent power.
• Stir in sugar.
• Cut each biscuit into quarters and drop into orange juice mixture- turn each piece to coat.
• Bake at 450 degrees for 10-12 minutes until deep golden brown.
• Allow to cool slightly and invert onto serving plate with sides.

ORANGE UPSIDE-DOWN OVEN BISCUITS

Steps:

• For the topping:.
• Combine ingredients in a saucepan and cook over medium heat until butter and sugar melt, about two minutes.
• Divide the topping among a standard muffin tin.
• Do not line the muffin tin with paper baking cups.
• For the biscuits:.
• Preheat the oven to 425 degrees.
• Sift the flour, salt and baking powder into a large bowl.
• Cut in the shortening with two knives or a pastry blender until it forms coarse, uneven crumbs.
• Add the milk.
• Mix well, but with a light touch.
• On a flour-dusted surface,roll the dough into a large rectangle.(approx 11x9).
• Spread with butter.
• Mix the sugar and cinnamon and sprinkle it over the dough.
• Roll as you would a jelly roll and slice into 12 biscuits.
• Place a single biscuit in each muffin cup.
• Bake until golden, about twenty minutes.
• Cool a couple of minutes,then invert cautiously onto a plate,taking care that the sticky topping doesnt burn you.

SWEET-POTATO BISCUITS

Steps:

• Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
• Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
• Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.