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GLAZE:
- 1/2 cup cold butter (1/4 cup for the orange glaze and 1/4 cup for the biscuits)
- 1/2 cup orange juice (preferably fresh)
- 1/2 cup sugar
- 2 tsp. grated orange zest
BISCUITS:
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup milk
- 1 to 2 tbsp. soft margarine or butter for brushing on the uncooked biscuit dough
- 1/4 cup cinnamon sugar (mix 1/4 cup sugar with about 2 tsp. cinnamon)
Helpful Tip:
Kids can juice an orange with a reamer, brush the soft margarine or butter on the biscuit dough, and mix the cinnamon sugar on a piece of waxed paper and then sprinkle it on the dough.
Heat the oven to 425 degrees. Grease a 12-muffin tin. (Note: this recipe does not work with muffin liners.)
To make the glaze, combine 1/4 cup of the butter with the orange juice, sugar, and orange zest in a saucepan. Stir over medium heat until the sugar is dissolved and then cook for 2 minutes.
Divide among the muffin cups (the hot syrup should not be handled by a child).
Combine the flour, baking powder, and salt in a medium-size bowl. Cut in the remaining 1/4 cup of butter until the mixture resembles coarse cornmeal.
Add the milk, stirring with a fork until the dough forms a ball. Turn it onto a counter, knead it briefly (4 turns or so), and roll it out into a 1/4-inch-thick rectangle, roughly 12 by 8 inches.
Brush with the softened margarine or butter and sprinkle with cinnamon sugar.
Flour your hands and roll up the dough, jelly-roll style, then cut it into twelve 1-inch slices. Place a slice in each glaze-filled muffin tin.
Bake for approximately 18 minutes or until the biscuits are golden brown. Run a knife around each biscuit, then turn them out, glazed side up, onto a cooling rack with a baking sheet or waxed paper below. Makes 12 biscuits.
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