Orange Cornmeal Biscuits Recipes

ORANGE CORNMEAL BISCUITS

Steps:

• Line 2 baking sheets with baking parchment.Beat the butter and icing sugar together with an electric whisk until pale and fluffy, add the vanilla extract and orange zest and beat again until combined.
• Mix the flour and cornmeal together and add to the butter mixture, beat gently, then bring the mixture together with your hands into a stiff dough, it will be quite crumbly, knead very gently for a few seconds just enough to form it into a smooth ball.
• Roll out on a lightly floured surface to about 5mm thick and cut out biscuits using a 6cm plain round cutter (or cutter of your choice), place on the baking sheets and chill in the fridge for 1 hour, or the freezer for 20-30 minutes.
• Meanwhile, preheat the oven to 180°C/350°F/gas mark 4.Bake the biscuits in batches, one tray at a time, for 10-15 minutes until golden. As soon as they come out of the oven, sprinkle with a little sugar then transfer to a wire rack to cool.

CORNMEAL BISCUITS

Steps:

• Heat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Using your fingers or a pastry cutter, cut butter into flour mixture. Using a wooden spoon, stir in 3/4 cup buttermilk until the mixture holds together.
• Line a baking sheet with parchment paper. On a lightly floured work surface, roll out dough to a 1-inch thickness. Using a 2-inch-round cookie cutter or a drinking glass, cut out eight rounds, and place on prepared parchment; discard scraps of dough. Brush tops of biscuits with remaining tablespoon buttermilk. Bake until golden and puffy, about 12 minutes. If desired, spread with butter or honey. Serve warm.

CORNMEAL BISCUITS

Steps:

• In a large bowl, combine the first six ingredients. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine sour cream and egg; add to dry ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Brush with butter. Bake at 425° for 8-12 minutes or until golden brown. Serve warm.

SAGE CORNMEAL BISCUITS

Steps:

• In a large bowl, combine the first five ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. , Turn onto a lightly floured surface. Roll to 3/4-in. thickness; cut with a floured 2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until browned. Serve warm.

ORANGE BISCUITS

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.

CORNMEAL BISCUITS

Steps:

• Preheat oven to 450 degrees. Cover a baking sheet with foil.
• Combine flour, cornmeal, baking powder, salt, cayenne pepper and sugar in a food processor and process to blend. Add the butter and pulse until the mixture is uniformly crumbly. Transfer to a mixing bowl.
• Mix the egg and buttermilk together. Using a fork or your fingertips, lightly stir them into the dry ingredients so the mixture can be gathered together to form a ball of soft dough. Turn out onto a lightly floured board.
• Pat the dough until it is uniformly one-half-inch thick or a shade thicker. Cut into one-and-one-half-inch rounds. You can re-form the scraps and cut those. Place the dough rounds on the baking sheet and bake until medium brown on the bottom and just beginning to brown on top, about 15 minutes. Remove from the oven and serve, or allow to cool, then warm before serving.

BACON BISCUITS WITH ORANGE-HONEY BUTTER

Steps:

• Heat oven to 425°F. In 10-inch nonstick skillet, cook bacon over medium-high heat, stirring frequently, until crisp. Drain on paper towels.
• In medium bowl, stir Bisquick mix, cornmeal, sugar and bacon. Stir in milk until soft dough forms. On ungreased cookie sheet, drop dough by 8 spoonfuls.
• Bake 7 to 9 minutes or until golden brown.
• In small bowl, beat butter, marmalade and honey with whisk until blended. Serve warm biscuits with orange-honey butter.

PEACHES AND CREAM SHORTCAKES WITH CORNMEAL-ORANGE BISCUITS

Steps:

• For biscuits:
• Preheat oven to 400°F. Line large baking sheet with parchment paper. Mix 1/4 cup sugar and orange peel in small bowl, mashing peel with back of spoon until mixture is pale orange.
• Whisk flour, cornmeal, brown sugar, baking powder, and salt in large bowl. Add butter; rub in with fingertips until mixture forms coarse meal. Add 2/3 cup milk; stir with fork until dough is evenly moistened, adding more milk by tablespoonfuls if dry. Drop dough by 1/3 cupfuls onto prepared sheet, forming 8 mounds and spacing 1 1/2 inches apart. Using fingertips, flatten each biscuit to 2-inch round. Sprinkle with orange sugar.
• Bake biscuits until golden brown and tester inserted into centers comes out clean, about 18 minutes; transfer to rack. (Can be made 8 hours ahead. Cool completely. Store airtight at room temperature.)
• For filling:
• Toss peaches, 1/3 cup sugar, and vanilla in large bowl; let stand 15 minutes, tossing occasionally.
• Using electric mixer, beat cream and sugar in medium bowl until peaks form.
• Using serrated knife, cut each biscuit horizontally in half. Place bottom halves on plates. Spoon peaches and their juices onto each biscuit. Top with whipped cream and biscuit tops.