Orange Biscuits With Honey Butter Recipes

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, orange peel and milk until soft dough forms.
• Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Press or roll dough 1/2 inch thick. Cut into rounds with 2 1/2-inch cutter. Place rounds 2 inches apart on cookie sheet. Brush with orange juice; sprinkle with sugar.
• Bake 8 to 10 minutes or until edges begin to turn brown and tops are light golden brown. Serve warm.

Steps:

• Put 1/3 cup sugar and the zest in the bowl of an electric mixer fitted with the paddle attachment. Mix, scraping down sides of bowl as needed, until combined, about 3 minutes. Set aside.
• Whisk together flour, baking powder, salt, baking soda, and remaining tablespoon sugar in a medium bowl. Using a pastry blender or two knives, blend in butter until mixture resembles coarse meal. Add buttermilk; stir with a wooden spoon just until a sticky dough forms.
• Turn out dough onto a lightly floured work surface. Pat dough together, and press into an 8-by-11-by-1-inch rectangle. Sprinkle 2 tablespoons sugar mixture on top. Using a bench scraper or spatula to lift dough, fold rectangle into thirds (as you would a letter).
• Give dough a quarter turn. Roll out into an 8-by-11-by-1-inch rectangle. Sprinkle 2 tablespoons sugar mixture on top. Fold into thirds. Transfer dough to a lightly floured parchment-paper-lined baking sheet. Tightly cover with plastic wrap. Refrigerate 30 minutes.
• Return dough to floured work surface. Roll out again into an 8-by-11-by-1-inch rectangle. Sprinkle 2 tablespoons sugar mixture on top. Fold into thirds. Sprinkle remaining sugar mixture on top.
• Preheat oven to 400 degrees. Using a 2 1/2-inch biscuit or cookie cutter, cut rounds from dough (still folded); transfer to a baking sheet. Tightly cover with plastic wrap. Refrigerate 30 minutes.
• Bake until biscuits are just browned, 20 to 25 minutes. Transfer biscuits to a wire rack. Serve warm.

Steps:

• Make glaze:
• Mix in orange juice and honey in heavy small saucepan; bring to boil. Reduce heat; simmer until slightly thickened, about 3 minutes. Set aside.
• Make biscuits:
• Position rack in center of oven and preheat to 425°F. Combine flour, baking powder, orange peel, baking soda, salt and ginger in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in 1/2 cup chopped pecans. Whisk yogurt and 3 tablespoons honey in small bowl to blend. Add yogurt mixture to dry ingredients; stir with fork until mist dough forms. Turn out dough onto floured surface and knead gently just until smooth, about 10 turns (do not overmix).
• Roll out dough to 10-inch-diameter round (about 3 /4 inch thick). Using 2 1/2-inch-diameter biscuit or cookie cutter, cut out biscuits. Gather scraps; roll out to 3/4-inch thickness and cut out additional biscuits. Transfer biscuits to large ungreased baking sheet. Brush tops of biscuits twice with glaze; sprinkle with 1/4 cup pecans. Bake until puffed and golden brown and tester inserted into center comes out clean, about 18 minutes. Serve warm. (Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven just until heated through, about 5 minutes.)

Steps:

• Heat oven to 425°F. In 10-inch nonstick skillet, cook bacon over medium-high heat, stirring frequently, until crisp. Drain on paper towels.
• In medium bowl, stir Bisquick mix, cornmeal, sugar and bacon. Stir in milk until soft dough forms. On ungreased cookie sheet, drop dough by 8 spoonfuls.
• Bake 7 to 9 minutes or until golden brown.
• In small bowl, beat butter, marmalade and honey with whisk until blended. Serve warm biscuits with orange-honey butter.

Steps:

• In a saucepan, combine orange juice, 1/2 cup sugar, butter and orange zest. Cook and stir over medium heat for 2 minutes. Divide among 12 muffin cups; set aside. , In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in milk until mixture forms a ball. On a lightly floured surface, knead the dough 1 minute. Roll into a 9-in. square, about 1/2-in. thick. Brush with melted butter. , Combine the cinnamon and remaining sugar; sprinkle over butter. Roll up. Cut into 12 slices, about 3/4 in. thick. Place slices, cut side down, over orange mixture in muffin cups. Bake at 450° for 12-16 minutes. Cool for 2-3 minutes; remove from pan.