Upside-Down Orange Biscuits with Variation



1 dozen



2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
3 tbsp. shortening
3/4 cup milk
2 tbsp. butter or
margarine, softened
1/4 cup sugar
1 tsp. ground cinnamon


1/2 cup sugar
1/2 cup orange juice
3 tbsp. butter or
margarine, melted
2 tsp. grated orange peel

Topping for Variation

1 cup confectioners' sugar
1 tbsp. butter or
margarine, melted
1-2/3 to 2 tbsp. milk
1/8 tsp. vanilla extract


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-inch round baking pan. Combine topping ingredients; pour over biscuits. Bake at 450°F for 20 to 25 minutes or until lightly browned. Cool in pan 5 minutes; invert onto a platter and serve warm.

Use 4 tbsp. butter instead of 3 tbsp. shortening in biscuit dough. Knead 8 to 10 times. Roll into an 11x8 rectangle. Brush with 1 tbsp. melted butter. Combine 1/4 cup sugar and 1 tsp. ground cinnamon and spread on butter. Prepare as above baking in an 8 square pan, brushed with 1 tbsp. melted butter. Bake for 18 to 20 minutes. Combine sugar, butter, milk and vanilla extract; spread over warm biscuits. Serve immediately.

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