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Flaky Orange Biscuits


Flacky Biscuits

Flaky Biscuits

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The combination of orange zest and cornmeal gives these flaky biscuits an addictive quality, so be prepared. You can also knead in some dried cranberries (about 1/2 cup) to the dough just before rolling it out. These biscuits are not heavy, so they work well for a Thanksgiving feast.

Prep Time: 40 minutes

Cook Time: 8 minutes

Total Time: 48 minutes

Yield: Makes 24 biscuits


  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon grated orange zest
  • 2 tablespoons vegetable shortening
  • 2/3 cup warm buttermilk (105° to 115°F)
  • 2 tablespoons warm water (105° to 115°F)
  • 3 tablespoons sugar
  • 1 envelope (or 1 scant tablespoon) active dry yeast


1. In a large bowl, combine the flour, cornmeal, baking powder, salt, and orange zest, and whisk to blend. Cut in the shortening until mixture resembles coarse crumbs.
2. In a small bowl, combine the buttermilk and water. Stir in the sugar and yeast, and let stand for 5 minutes, or until foamy. Add the yeast mixture to the flour mixture and stir just until blended.
3. Lightly grease a baking sheet. Turn the dough out onto a lightly floured surface, and roll out to a thickness of 1/2 inch. Cut with a 1 1/2-inch biscuit cutter into 24 biscuits. Arrange the biscuits about 1-inch-apart on the prepared baking sheet. Let rise, uncovered, in a warm draft-free place for about 20 minutes, or until puffy.
4. Preheat the oven to 425°F. Bake for about 8 minutes, or until golden. Serve warm.
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