Orange Biscuits Food

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 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.

INDIVIDUAL ORANGE CRANBERRY BISCUITS

Steps:

• 1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
• 2. Combine the flours, baking powder, baking soda, and salt in a medium bowl.
• 3. Place the yogurt, orange juice, brown sugar, orange zest, and vanilla into the Vitamix container in the order listed and secure the lid. Select Variable 1. Turn the machine on and slowly increase the speed to Variable 10, then to High. Blend for 20 seconds.
• 4. Pour the yogurt mixture into the flour mixture and fold in the cranberries.
• 5. On a floured surface, pat the dough into a 9-inch (23-cm) round about 1/2 inch (1.3 cm) thick. Cut into 12 wedges.
• 6. Place the wedges on the baking sheet and brush the tops with the milk. Bake for 30 to 35 minutes, until lightly browned.
• 7. Remove from the baking sheet and cool on a wire rack.

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.

CHOCOLATE ORANGE FUDGE CRINKLE BISCUITS

Steps:

• Mix the cocoa, 200g caster sugar and oil together with most of the orange zest. Whisk in the eggs one at a time, until fully combined.
• Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until you form a soft dough. If the dough feels very soft, transfer it to the fridge and chill for 1 hr.
• Heat the oven to 190C/170C fan/gas 5 and line a baking tray with baking parchment. Tip the remaining caster sugar into a small bowl. Add a drop of food colouring and stir it through the sugar until it's all coloured - add more if you want a stronger colour. Stir in the icing sugar until all of the sugar is coloured, then stir in the remaining orange zest.
• Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat, you might have to press the sugar on, particularly if you've chilled the dough. If the sugar is not sticking well, roll the balls of dough between your hands until the mixture warms up a little. Repeat with the remaining dough, then put, evenly spaced, on the baking tray.
• Bake in the centre of the oven for 10 mins - they will crinkle as they cook. The biscuits will firm up as they cool so don't overcook them. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.

ORANGE CINNAMON BISCUITS

Steps:

• Combine flour, baking powder and salt; cut in shortening.
• Add 1-2 teaspoons orange zest to milk, stir.
• Stir milk mixture into flour mixture with fork just until dough leaves sides of bowl, dough might be slightly sticky.
• Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.
• Brush top with butter (I prefer to use soft butter and spread it).
• Combine 1 teaspoons orange zest and sugar, stir to distribute the zest, mix in cinnamon; sprinkle evenly over dough.
• Roll up, starting on long side.
• Cut into 1/2 inch thick rounds.
• Place rounds, with sides just touching, in greased 9" round pan.
• Bake at 425°F for 18-20 minutes or until golden brown.
• Remove from oven, cool for about 10 minutes and drizzle with glaze, serve warm.

CHOCOLATE ORANGE BISCUITS

Steps:

• Preheat the oven to 180° and lightly butter a baking tray.
• Cream together butter and sugar until they are light and fluffy. Stir in flour, cocoa powder and orange zest (grated finely). Divide dough into small balls and place on the baking tray. Lightly press each ball with the back of a fork.
• Bake for 10 - 15 minutes until firm around the edges. Cool on a wire rack.
• Now you are done. Enjoy!

ORANGE BREAKFAST BISCUITS

Steps:

• Put 1/3 cup sugar and the zest in the bowl of an electric mixer fitted with the paddle attachment. Mix, scraping down sides of bowl as needed, until combined, about 3 minutes. Set aside.
• Whisk together flour, baking powder, salt, baking soda, and remaining tablespoon sugar in a medium bowl. Using a pastry blender or two knives, blend in butter until mixture resembles coarse meal. Add buttermilk; stir with a wooden spoon just until a sticky dough forms.
• Turn out dough onto a lightly floured work surface. Pat dough together, and press into an 8-by-11-by-1-inch rectangle. Sprinkle 2 tablespoons sugar mixture on top. Using a bench scraper or spatula to lift dough, fold rectangle into thirds (as you would a letter).
• Give dough a quarter turn. Roll out into an 8-by-11-by-1-inch rectangle. Sprinkle 2 tablespoons sugar mixture on top. Fold into thirds. Transfer dough to a lightly floured parchment-paper-lined baking sheet. Tightly cover with plastic wrap. Refrigerate 30 minutes.
• Return dough to floured work surface. Roll out again into an 8-by-11-by-1-inch rectangle. Sprinkle 2 tablespoons sugar mixture on top. Fold into thirds. Sprinkle remaining sugar mixture on top.
• Preheat oven to 400 degrees. Using a 2 1/2-inch biscuit or cookie cutter, cut rounds from dough (still folded); transfer to a baking sheet. Tightly cover with plastic wrap. Refrigerate 30 minutes.
• Bake until biscuits are just browned, 20 to 25 minutes. Transfer biscuits to a wire rack. Serve warm.

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.

UPSIDE-DOWN ORANGE BISCUITS

Steps:

• 1. Combine butter, orange juice, sugar and orange rind, and cook for two minutes.
• 2. Pour into nine muffin pans.
• 3. Sift flour, salt and baking powder, then cut in the shortening.
• 4. Add milk and then stir until the dough follows the fork around the bowl.
• 5. Knead 1/2 minute
• 6. Roll 1/4 inch thick
• 7. Sprinkle with cinnamon and sugar mixture and then roll like a jelly roll.
• 8. Slice 1 inch thick, and then place cut-side down over the orange mixture in the muffin cups
• 9. Bake in a 400 degree oven for 20 minutes (maybe a couple more) makes 9 biscuits
• 10. After they come out of the oven, take each muffin from the cups and turn them right side up--you can spoon any sauce that is left in the muffin cups over the muffins

ORANGE ROSEMARY BISCUITS

Steps:

• In large bowl stir together flour, baking powder, salt, rosemary and orange zest. Cut in butter; gradually add orange juice to make a soft dough. Knead on lightly floured surface 10 turns. Roll out dough to 1/4 inch thickness. Cut with 2 1/2 inch cutter. Place on baking sheet; bake at 425 degrees F for 12 to 15 minutes or until browned.
• Serve with ham or prosciutto, goat cheese and olive oil. Goat cheese can be rolled in 1 tsp. orange zest and 1 tsp. chopped rosemary.

ORANGE BISCUITS

Steps:

• Sift together dry ingredients.
• Cut in butter, stir in milk, turn on floured board, roll 3/4" thick.
• Cut with 1 3/4" floured cutter.
• Place on buttered sheet.
• Brush biscuit with orange juice and sprinkle on grated rind.
• Bake 425 degrees F until golden brown, approximately 15 minutes.