PUMPKIN BISCUITS WITH ORANGE-HONEY BUTTER
I ran across this recipe in a Cooking Light magazine. I have yet to make it, but I thought they sounded awesome and wanted to share them with JAP.
Provided by Lori Brown @labrown64
Categories Sweet Breads
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees
- Combine first 7 ingredients (flour through nutmeg) Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse-meal.
- Using a wisk, combine buttermilk and pumpkin. Add to flour mixture, stirring just until moist.
- Turn the dough out onto a lightly floured surface, kneed lightly 5 times. Roll dough to about 1/2 inch thickness. Cut into 12 biscuits with a 2 1/2 inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray.
- Bake at 450 degrees for 11 minutes or until golden brown. Serve warm with 1/4 cup Orange-Honey Butter. Yields 12 servings (serving size; 1 biscuit) and (1 teaspoon buter)
- ORANGE-HONEY BUTTER
- 1/2 cup butter softened; 1/2 cup honey; 1/2 tsp. grated orange zest Combine all ingredients in a medium bowl, and beat with a mixer at medium speed until well blended.
ORANGE BUTTER
This flavored orange butter is so simple and easy to make. You can also add a dash of cinnamon or cloves to spice things up a bit. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 2 cups.
Number Of Ingredients 2
Steps:
- In a food processor, pulse butter and marmalade until blended. Refrigerate for up to 1 month.
Nutrition Facts :
CINNAMON-ORANGE HONEY BUTTER
This is such a delicious butter spread for afternoon tea or with a dessert bread. Just mix it up and get ready for the compliments. -Mary Bates, Cleveland, Ohio
Provided by Taste of Home
Time 5m
Yield 3/4 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, combine all ingredients. Serve immediately. Refrigerate leftovers.
Nutrition Facts : Calories 89 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE BISCUITS
"Orange or Lemon Bisquicks" was a popular recipe on Bisquick boxes in the 1940s. The original recipe directed: "Before baking, dip 1/2 cube loaf sugar into orange or lemon juice. Press into top of each Bisquick." We simplified things by brushing with orange juice and sprinkling with sugar.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Biscuit, Sodium 420 mg, Sugar 3 g, TransFat 1 1/2 g
ORANGE BREAKFAST BISCUITS
Biscuits flecked with grated zest are slightly sweet and definitely delicious. Enjoy them with our Orange Marmalade.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 dozen
Number Of Ingredients 8
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.
HONEY-ORANGE BUTTER
A nice spread for scones, toasst or croissants. A recipe from Canada's Ricardo in his cookbook "Ricardo Meals for every occassion" that I received from Katzen my cookbook swap partner.
Provided by Jubes
Categories Citrus
Time 15m
Yield 2/3 cups, 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients in a bowl or food processor, until thoroughly combined.
- Transfer to a ramekin or small serving dish and refrigerate for about 10 minutes.
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