Reader Recipe: Mini-orange biscuits
Photo: Heather Bilyeu
Submitted by Meghan King - Consumer-member of Farmers RECC
Ingredients
- 3 C all-purpose flour, divided
- 1 Tbsp baking powder
- 3 tsp sugar
- 1 tsp kosher salt
- ½ tsp baking soda
- 1 C unsalted butter, cut into cubes and chilled
- 1 Tbsp orange zest
- 1 C buttermilk, cold
- 1 Tbsp butter, melted
Directions
Preheat oven to 425° and line a baking sheet with parchment paper. In large bowl, whisk together two cups flour and dry ingredients. Add butter and orange zest, cutting in with a pastry cutter until the mixture resembles pea-sized butter pieces. Stir in buttermilk until a sticky dough forms. Turn dough onto floured surface and knead in remaining one cup flour. Roll dough into a 9-inch by 5-inch rectangle, 1 inch thick. Cut into four rectangles, stack, roll again, and repeat once more. Cut biscuits with a 2 1/2-inch cutter, place on prepared sheet and brush with melted butter. Bake 11–13 minutes until golden. Serve warm with butter, jam, or ham and eggs. Yields 15 biscuits.
