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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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The appealing orange and rosemary flavor of these flaky, tender biscuits complements oven-roasted turkey. They bake up beautifully every time.Lorraine Caland, Thunder Bay, Ontario Ingredients:
2 cups king arthur unbleached all-purpose flour |
4 teaspoons grated orange peel |
1 tablespoon baking powder |
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary |
1/2 teaspoon salt |
1/2 cup cold butter, cubed |
2 tablespoons orange juice |
1 cup plus 1 tablespoon buttermilk, divided |
Directions:
1. Place the flour, orange peel, baking powder, rosemary and salt in a food processor; cover and pulse to blend. Add butter; cover and pulse until mixture resembles coarse crumbs. Add orange juice and 1 cup buttermilk and pulse just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
2. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Brush with remaining buttermilk. Bake at 425° for 8-12 minutes or until golden brown. Serve warm. Yield: 1 dozen.
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