Orange Cinnamon Biscuits: A Burst of Sunshine in Every Bite

There are some scents that, when they waft through my kitchen, instantly transport me back in time. The aroma of orange and cinnamon together is one of those potent olfactory triggers. It conjures up hazy Sunday mornings from my childhood, where the quiet hum of the oven was the soundtrack to my mother’s baking adventures. These Orange Cinnamon Biscuits are a direct descendant of those cherished memories, a simple yet profoundly satisfying treat that captures that very essence of comfort and home. It’s a reminder that even the most straightforward ingredients, when thoughtfully combined, can create something truly magical and soul-warming.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 18-20 minutes
• Total Time: 38-40 minutes
• Servings: 6
• Yield: Approximately 12-15 biscuits
• Dietary Type: Standard

Ingredients

Here’s what you’ll need to bring these delightful Orange Cinnamon Biscuits to life:

For the Biscuits:

• 2 cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup shortening, cold and cut into small pieces
• 3/4 cup milk
• 2 to 3 teaspoons orange zest, divided
• 1/4 cup butter, melted (or very soft)
• 1/2 cup sugar
• 1 teaspoon ground cinnamon

For the Glaze:

• 1 cup powdered sugar
• 1 to 2 tablespoons milk or 1 to 2 tablespoons orange juice
• 1 teaspoon orange zest

Equipment Needed

To craft these delightful biscuits, you’ll want to have these tools ready:

• A large mixing bowl
• A pastry blender or your fingertips
• A fork or spatula for mixing
• A rolling pin
• A baking sheet or a greased 9-inch round baking pan
• A small bowl for the glaze
• A whisk for the glaze
• A cooling rack (optional, but recommended)

Instructions

Let’s get baking! Follow these steps carefully for perfectly spiced and citrus-kissed biscuits.

1. Preheat and Prepare: Begin by preheating your oven to 425°F (220°C). If you’re using a baking sheet, line it with parchment paper or lightly grease it. If you’re using a 9-inch round pan, grease it well.
2. Dry Ingredients Assembly: In a large mixing bowl, whisk together the flour, baking powder, and salt. This ensures that your leavening agent and seasoning are evenly distributed throughout the dough.
3. Cutting in the Shortening: Add the cold, cubed shortening to the dry ingredients. Using a pastry blender, a fork, or your fingertips, cut the shortening into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces remaining. This is crucial for creating flaky biscuits.
4. Infuse the Milk: In a separate small bowl or liquid measuring cup, combine the milk with 2 teaspoons of the orange zest. Stir gently to allow the zest’s fragrant oils to begin infusing the milk.
5. Forming the Dough: Pour the zest-infused milk mixture into the flour and shortening mixture. Using a fork or a spatula, stir just until the dough begins to come together and pulls away from the sides of the bowl. Be careful not to overmix; the dough might still be slightly sticky, and that’s perfectly fine. Overmixing can lead to tough biscuits.
6. Rolling the Dough: Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a rectangle approximately 1/4 inch thick.
7. Butter and Zest Layer: Brush the top of the rolled dough evenly with the melted butter (or spread the very soft butter). In a small bowl, combine the sugar, cinnamon, and the remaining 1 teaspoon of orange zest. Stir this mixture well to distribute the zest throughout the sugar and cinnamon. Sprinkle this fragrant mixture evenly over the buttered dough.
8. Rolling it Up: Starting from one of the longer sides, carefully roll up the dough into a log. Try to keep the roll as tight as possible to create beautiful swirls when you slice them.
9. Slicing the Biscuits: Using a sharp knife, cut the rolled log into 1/2 inch thick rounds.
10. Arranging in the Pan: Place the biscuit rounds, cut-side up, into your prepared greased 9-inch round pan with their sides just touching. Alternatively, you can place them on a prepared baking sheet, spacing them about 1 inch apart. Placing them close together in the round pan will encourage them to bake up softer and more like cinnamon rolls.
11. Baking to Golden Perfection: Place the pan or baking sheet into the preheated oven. Bake for 18 to 20 minutes, or until the biscuits are a beautiful golden brown on top and cooked through. You can test for doneness by inserting a toothpick into the center of a biscuit; it should come out clean.
12. Cooling and Glazing: Once baked, remove the biscuits from the oven. Let them cool in the pan for about 10 minutes. While they are cooling, prepare the glaze.
13. Glaze Preparation: In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk or orange juice, and the 1 teaspoon of orange zest. Add more liquid, a teaspoon at a time, if needed, until you achieve a smooth, drizzly consistency.
14. Drizzling and Serving: Drizzle the prepared glaze generously over the slightly cooled biscuits. Serve them warm for the best texture and flavor experience.

Expert Tips & Tricks

• Cold is Key: For the flakiest biscuits, ensure your shortening is well chilled. If you’re in a pinch and don’t have shortening, very cold butter cut into small cubes can be substituted, though it might alter the texture slightly.
• Don’t Overwork the Dough: This is a cardinal rule for tender biscuits. Mix just until the ingredients come together. A slightly sticky dough is better than a tough one.
• Zest with Precision: When zesting your orange, be sure to only get the bright orange part of the peel, avoiding the bitter white pith underneath. A microplane is ideal for this.
• Even Glaze Distribution: For a professional look, use a spoon or a piping bag with a small round tip to drizzle the glaze. If it’s too thick, it will sit on top; if it’s too thin, it will run off. Aim for a consistency that coats the back of a spoon.
• Pan Choice Matters: Baking in a round pan, as suggested, will create softer, more cohesive biscuits that are easier to eat with a fork. Baking on a sheet pan will result in slightly crisper edges.

Serving & Storage Suggestions

These Orange Cinnamon Biscuits are best enjoyed fresh and warm, right after the glaze has set slightly. They are a wonderful accompaniment to a morning cup of coffee or tea, or even as a sweet finish to a brunch spread.

Storage: If you happen to have any leftovers (which is unlikely!), store them in an airtight container at room temperature for up to 2 days. They will lose some of their crispness but will still be delicious. Reheat them gently in a toaster oven or a conventional oven at a low temperature (around 300°F or 150°C) for a few minutes to revive them. They do not freeze particularly well due to the glaze.

Nutritional Information

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	461.7 kcal
Calories from Fat		160 g
Total Fat	17.8 g	27%
Saturated Fat	7.8 g	39%
Cholesterol	25 mg	8%
Sodium	654.3 mg	27%
Total Carbohydrate	71.1 g	23%
Dietary Fiber	1.5 g	5%
Sugars	36.3 g	145%
Protein	5.5 g	11%

Variations & Substitutions

• Citrus Swap: While orange is wonderful, feel free to experiment with other citrus fruits. Lemon or even grapefruit zest can offer a delightful twist.
• Spice it Up: Add a pinch of ground cardamom or nutmeg to the sugar and cinnamon mixture for an extra layer of warmth and complexity.
• Nutty Crunch: For added texture, sprinkle a tablespoon or two of finely chopped pecans or walnuts over the buttered dough before adding the sugar and cinnamon.
• Glaze Variations: If you prefer a less sweet glaze, reduce the amount of powdered sugar and increase the liquid slightly. For a more pronounced orange flavor, use all orange juice in the glaze.

FAQs

Q: Can I make these biscuits ahead of time?
A: While they are best enjoyed fresh, you can prepare the dough up to the point of cutting it and store it, covered, in the refrigerator for a few hours. You may need to let it sit at room temperature for a few minutes before baking.

Q: Why are my biscuits tough?
A: Tough biscuits are usually a result of overmixing the dough or using too much flour. Be sure to mix only until the dough just comes together.

Q: What is the best way to zest an orange?
A: Use a microplane or a fine grater to remove the colored outer peel, avoiding the bitter white pith.

Q: Can I use a different type of fat instead of shortening?
A: You can use cold butter, but it will yield a slightly different texture. Make sure it’s very cold.

Q: How long do these biscuits keep?
A: For optimal freshness, consume them within 2 days of baking. They are best stored in an airtight container at room temperature.

Final Thoughts

There’s a simple joy to be found in the aroma of citrus and spice mingling in your home, and these Orange Cinnamon Biscuits are an exquisite expression of that joy. They’re not fussy, they’re not complicated, but they deliver a generous dose of comfort and flavor with every bite. I encourage you to embrace the simplicity and let the bright citrus notes and warm cinnamon transport you to your own happy place. Pair them with your favorite morning beverage, share them with loved ones, and savor the moment. I’d love to hear about your own baking adventures with these delightful little rounds!