Sugar Loaf Orange Biscuits Recipe
Ingredients
| Flour | 2 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter | 1/4 Cup (16 tbs), softened | |
| Orange peel | 1 Tablespoon, grated | |
| 1 orange, squeezed for juice milk | ||
| 30 cubes of sugar | ||
| Orange liqueur | 1/4 Cup (16 tbs) | |
Directions
Preheat oven to 450°.
Sift together flour, baking powder, and salt.
With a pastry blender or two knives, used scissor fashion, cut in butter until the mixture is the consistency of coarse cornmeal.
Stir in orange peel.
Combine the juice of 1 orange and enough milk to make 3/4 cup liquid.
Make a well in the center of the crumb mixture and add the liquid all at once. Beat by hand 1/2 minute.
Turn the dough onto a lightly floured board and knead quickly and gently 1/2 minute.
Roll out to 1/2" thickness and cut with a (2" diameter) round cookie cutter. Place rounds on ungreased teflon cookie sheets.
Dip each sugar cube in Grand Marnier and then place on a round.
Bake at 450° for 12-15 minutes or until lightly browned.
Sift together flour, baking powder, and salt.
With a pastry blender or two knives, used scissor fashion, cut in butter until the mixture is the consistency of coarse cornmeal.
Stir in orange peel.
Combine the juice of 1 orange and enough milk to make 3/4 cup liquid.
Make a well in the center of the crumb mixture and add the liquid all at once. Beat by hand 1/2 minute.
Turn the dough onto a lightly floured board and knead quickly and gently 1/2 minute.
Roll out to 1/2" thickness and cut with a (2" diameter) round cookie cutter. Place rounds on ungreased teflon cookie sheets.
Dip each sugar cube in Grand Marnier and then place on a round.
Bake at 450° for 12-15 minutes or until lightly browned.
Chef
