Upside Down Orange Biscuits Recipes

Steps:

• In a large bowl, combine flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 10-12 times. , Roll into a 15x12-in. rectangle. Spread with butter. Combine the sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting from the short side. Cut into 12 equal slices. Place, cut side down, in a greased 9-in. round baking pan. , Combine topping ingredients; pour over biscuits. Bake at 450° for 20-25 minutes or until lightly browned. Cool in pan 5 minutes; invert onto a platter and serve warm.

Steps:

• In a small saucepan, combine the sugar, butter, orange juice and zest. Heat until sugar is dissolved and butter is melted. Pour into a greased 10-in. fluted tube pan. , Place 12 biscuits on their sides along the perimeter of the pan, overlapping slightly. Arrange remaining biscuits in the same manner, creating 2 concentric rings, using 10 biscuits for the middle ring and 8 biscuits for the inside ring., Bake at 350° for 25-30 minutes or until golden brown. Immediately turn upside down onto serving platter. Serve warm.

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:

• Place butter in a 13x9-in. baking dish. Combine the sugar, pecans, orange zest and cinnamon; sprinkle over butter. Arrange bread in dish. Spread with cream cheese. In a large bowl, whisk the eggs, orange juice, orange liqueur if desired and butter flavoring; pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 25-30 minutes or until a knife inserted in the center comes out clean. To serve, invert slices onto plates.,

Steps:

• For the topping:.
• Combine ingredients in a saucepan and cook over medium heat until butter and sugar melt, about two minutes.
• Divide the topping among a standard muffin tin.
• Do not line the muffin tin with paper baking cups.
• For the biscuits:.
• Preheat the oven to 425 degrees.
• Sift the flour, salt and baking powder into a large bowl.
• Cut in the shortening with two knives or a pastry blender until it forms coarse, uneven crumbs.
• Add the milk.
• Mix well, but with a light touch.
• On a flour-dusted surface,roll the dough into a large rectangle.(approx 11x9).
• Spread with butter.
• Mix the sugar and cinnamon and sprinkle it over the dough.
• Roll as you would a jelly roll and slice into 12 biscuits.
• Place a single biscuit in each muffin cup.
• Bake until golden, about twenty minutes.
• Cool a couple of minutes,then invert cautiously onto a plate,taking care that the sticky topping doesnt burn you.

Steps:

• In a large bowl, combine flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 10-12 times.
• Roll into a 15-in. x 12-in. rectangle. Spread with butter. Combine the sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting from the short side. Cut into 12 equal slices. Place, cut side down, in a greased 9-in. round baking pan.
• Combine topping ingredients; pour over biscuits. Bake at 450 degrees F for 20-25 minutes or until lightly browned. Cool in pan 5 minutes; invert onto a platter and serve warm.

Steps:

• In a large bowl, combine flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 10-12 times.
• Roll into a 15-in. x 12-in. rectangle. Spread with butter. Combine the sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting from the short side. Cut into 12 equal slices. Place, cut side down, in a greased 9-in. round baking pan.
• Combine topping ingredients; pour over biscuits. Bake at 450 degrees F for 20-25 minutes or until lightly browned. Cool in pan 5 minutes; invert onto a platter and 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.

Steps:

• Combine butter, orange juice, sugar and orange rind, and cook for two minutes.
• Pour into nine muffin pans.
• Sift flour, salt and baking powder, then cut in the shortening.
• Add milk and then stir until the dough follows the fork around the bowl.
• Knead 1/2 minute
• Roll 1/4 inch thick
• Sprinkle with cinnamon and sugar mixture and then roll like a jelly roll.
• Slice 1 inch thick, and then place cut-side down over the orange mixture in the muffin cups
• Bake in a 400 degree oven for 20 minutes (maybe a couple more) makes 9 biscuits
• After they come out of the oven, take each muffin from the cups and turn them right side up--you can spoon any sauce that is left in the muffin cups over the muffins

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:

• In a 9 in.
• microwavable pie plate, soften butter and orange juice concentrate in microwave for 1 minute on 50 percent power.
• Stir in sugar.
• Cut each biscuit into quarters and drop into orange juice mixture- turn each piece to coat.
• Bake at 450 degrees for 10-12 minutes until deep golden brown.
• Allow to cool slightly and invert onto serving plate with sides.

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 large bowl, combine flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 10-12 times.
• Roll into a 15-in. x 12-in. rectangle. Spread with butter. Combine the sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting from the short side. Cut into 12 equal slices. Place, cut side down, in a greased 9-in. round baking pan.
• Combine topping ingredients; pour over biscuits. Bake at 450 degrees F for 20-25 minutes or until lightly browned. Cool in pan 5 minutes; invert onto a platter and serve warm.