Orange breakfast biscuits
Instructions:
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1/3 cup plus 1 tablespoon sugar
- 2 tablespoons finely grated orange zest
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons coarse salt
- 1/4 teaspoon baking soda
- 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
- 1 1/4 cups buttermilk
- Line a baking sheet with parchment paper; lightly dust with flour. Set aside. Put π cup sugar and the zest in the bowl of an electric mixer fitted with the paddle attachment. Mix, scraping down the sides of the bowl as needed, until combined, about 3 minutes. Set aside.
- Whisk together the flour, baking powder, salt, baking soda, and remaining tablespoon sugar in a medium bowl. Using a pastry blender or 2 knives, blend in the butter until the mixture resembles coarse meal. Add the buttermilk; stir with a wooden spoon just until a sticky dough forms.
- Turn out the dough onto a lightly floured work surface. Pat the dough together, and press into an 8 x11 x1-inch rectangle. Sprinkle 2 tablespoons sugar mixture on top. Using a bench scraper or spatula to lift the dough, fold the rectangle into thirds (as you would a letter).
- Give the dough a quarter-turn. Roll out into an 8 x11x1-inch rectangle. Sprinkle 2 tablespoons sugar mixture evenly on top. Fold into thirds. Transfer the dough to prepared baking sheet. Tightly cover with plastic wrap. Refrigerate 30 minutes.
- Return the dough to the floured work surface. Roll out again into an 8 x11 x1-inch rectangle. Sprinkle 2 tablespoons sugar mixture on top. Fold into thirds. Sprinkle the remaining sugar mixture evenly on top.
- Preheat the oven to 400F. Using a 2 1/2-inch biscuit or cookie cutter, cut rounds from the dough (still folded); transfer to a baking sheet. Tightly cover with plastic wrap. Refrigerate 30 minutes.
- Bake until the biscuits are just browned, 20 to 25 minutes. Transfer biscuits to a wire rack. Serve warm.