Upside Down Orange Biscuits
SERVES: 10 - 12

Although these orange glazed biscuits are made "scratch-style," they're so good I often just create teh flavoring and serve it over a can of "whack" biscuits. You may also wish to use this orange syrup as a topping over croissants or French toast.


  • 1/2 cup orange juice
  • 1 tbsp orange zest, grated
  • 3/4 cup sugar
  • 1/4 cup butter
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 3tsps baking powder
  • 4 tbsps shortening
  • 3/4 cup milk
  • 1/2 tsp cinnamon

Preheat oven to 375 degrees F. Butter 2 eight compartment muffin tins. In a small sauce pan, combine orange juice, zest, 1/2 cup sugar and butter. Using a wire whisk, stir constantly over medium heat until sugar is dissolved. Distribute mixture evenly between each muffin tin. In a large mixing bowl, sift flour, salt and baking powder. Add shortening and, using a pastry cutter, blend well into the flour mixture. Add milk and stir until dough ball forms. Place dough onto a floured surface and knead 15-20 seconds. Roll dough out to 1/4-inch thickness and sprinkle with remaining sugar and cinnamon. Roll dough jelly roll-style and cut into 1-inch slices. Lay each biscuit, cut side down, in the muffin tins over the orange mixture and bake 15-20 minutes. Serve hot.

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