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:

• 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.

Steps:

• Mix the cocoa, 200g caster sugar and oil together with most of the orange zest. Whisk in the eggs one at a time, until fully combined.
• Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until you form a soft dough. If the dough feels very soft, transfer it to the fridge and chill for 1 hr.
• Heat the oven to 190C/170C fan/gas 5 and line a baking tray with baking parchment. Tip the remaining caster sugar into a small bowl. Add a drop of food colouring and stir it through the sugar until it's all coloured - add more if you want a stronger colour. Stir in the icing sugar until all of the sugar is coloured, then stir in the remaining orange zest.
• Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat, you might have to press the sugar on, particularly if you've chilled the dough. If the sugar is not sticking well, roll the balls of dough between your hands until the mixture warms up a little. Repeat with the remaining dough, then put, evenly spaced, on the baking tray.
• Bake in the centre of the oven for 10 mins - they will crinkle as they cook. The biscuits will firm up as they cool so don't overcook them. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.

Steps:

• In 1-quart saucepan, heat all syrup ingredients just until hot. Keep warm while making waffles.
• Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray.) In large bowl, stir all waffle ingredients with wire whisk or fork until blended.
• For each waffle, pour batter onto center of hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron. Bake 3 to 5 minutes or until steaming stops. Carefully remove waffle. Serve waffles with syrup.

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:

• In large bowl combine flour, sugar, salt, baking powder, baking soda, cream of tarter, orange rind and orange peel, stirring well.
• Cut in butter until crumbly.
• Mix buttermilk and orange juice together, stir to mix well and pour over flour mixture, combing quickly, dough will be soft.
• Turn out onto a lightly floured surface, knead gently 10 times and pat into 1/2" or 3/4 " thickness.
• Cut the dough with a 3" cookie round.
• Brush biscuits with milk.
• Dip sugar cube in orange juice and press into top of biscuit.
• Bake on greased cookie sheet at 450 degrees.
• for 13 - 15 minutes.