The Wiggles Orange Biscuits Recipes

Steps:

• Combine flour, baking powder, 2 teaspoons sugar, and salt in a mixing bowl.
• Cut in butter until the mixture is crumbly. Make a well in the center and add orange peel, orange juice, and milk. Stir until dough just clings together.
• Turn dough onto a lightly floured surface and knead 10-12 strokes. Roll or pat dough to 1/2" thickness. Cut with a 2-1/2" biscuit cutter.
• Put biscuits onto a greased baking sheet. Brush tops with orange juice and sprinkle with sugar.
• Bake at 450 degrees for 12-15 minutes.

Steps:

• Prepare Orange Filling before dough.
• Melt butter in a saucepan and slowly stir in flour.
• Cook for 1 minute.
• Stir constantly.
• Gradually add orange juice and cook over medium heat until thickened.
• Stir in grated orange rind and sugar.
• Chill thoroughly.
• In a medium mixing bowl, combine the flour, sugar, orange rind and whipping cream.
• Blend mixture with a fork until blended.
• Flour countertop or large wood cutting board with flour.
• Turn dough out and knead for 10 to 12 times.
• Roll dough into a 12 x 8 inch rectangle.
• Set aside.
• Spread with Orange Filling and roll into a jellyroll by starting with long side.
• Pinch together seam and ends.
• Cut dough into 1 inch pieces and place in greased and floured muffin pans.
• Bake at 425 degrees for 15 to 20 minutes.
• Remove biscuits from muffin pan immediately and brush with butter.

Steps:

• In a saucepan, combine orange juice, 1/2 cup sugar, butter and orange peel. 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 inches 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.

Steps:

• Sift together dry ingredients.
• Cut in butter, stir in milk, turn on floured board, roll 3/4" thick.
• Cut with 1 3/4" floured cutter.
• Place on buttered sheet.
• Brush biscuit with orange juice and sprinkle on grated rind.
• Bake 425 degrees F until golden brown, approximately 15 minutes.

Steps:

• Combine flour, baking powder and salt; cut in shortening.
• Add 1-2 teaspoons orange zest to milk, stir.
• Stir milk mixture into flour mixture with fork just until dough leaves sides of bowl, dough might be slightly sticky.
• Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.
• Brush top with butter (I prefer to use soft butter and spread it).
• Combine 1 teaspoons orange zest and sugar, stir to distribute the zest, mix in cinnamon; sprinkle evenly over dough.
• Roll up, starting on long side.
• Cut into 1/2 inch thick rounds.
• Place rounds, with sides just touching, in greased 9" round pan.
• Bake at 425°F for 18-20 minutes or until golden brown.
• Remove from oven, cool for about 10 minutes and drizzle with glaze, serve warm.

Steps:

• Melt butter in microwave, then stir together remaining ingredients.
• Spoon mixture evenly into muffin tins, then insert biscuit. Turn biscuit to coat.
• Put down cover sheet in oven to catch spills.
• Follow can directions for cooking.
• To serve, remove biscuit from muffin tin and turn saucy side up on plate. Spoon sauce left in muffin tin over biscuits.