Biscuits flecked with grated zest are slightly sweet and definitely delicious. Enjoy them with our Orange Marmalade.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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