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.

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