Upside-down orange biscuits with variation
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Shortening |
| ¾ | cup | Milk |
| 2 | tablespoons | Butter or margarine; soft |
| ¼ | cup | Sugar |
| 1 | teaspoon | Ground cinnamon |
| Topping | ||
| ½ | cup | Sugar |
| ½ | cup | Orange juice |
| 3 | tablespoons | Butter or margarine; melt |
| 2 | teaspoons | Orange peel; grate |
| Topping for variation | ||
| 1 | cup | Confectioners' sugar |
| 1 | tablespoon | Butter or margarine; melt |
| 5 | teaspoons | Milk; (5 to 6) |
| ⅛ | teaspoon | Vanilla extract |
Directions
WALDINE VAN GEFFEN VGHC42A
Combine flour, baking powder or salt; cut in shortening until mixture resembes coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 10 to 12 times. Roll into a 15x12" rectangle. Spread with butter. Combine the sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting from the short end. Cut into 12 equal slices. Place, cut side down, in a greased 9" round baking pan. Combine topping ingredients; pour over biscuits. Bake at 450~ for 20 to 25 minutes or until lightly browned. Cool in pan 5 minutes; invert onto a platter and serve warm.
VARIATION-Use 4 tb butter instead of 3 tb shortening in biscuit dough.
Knead 8 to 10 times. Roll into an 11x8" rectangle. Brush with 1 tb melted butter. Combine ¼ c sugar and 1 ts ground cinnamon and spread on butter.
Prepare as above baking in an 8" square pan, brushed with 1 tb melted butter. Bake for 18 to 20 minutes. Combine sugar, butter, milk and vanilla extract; spread over warm biscuits. Serve immediately.
Source: Taste of Home.
Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.
Converted by MM_Buster v2.0l.