Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Orange Breakfast Biscuits Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 dozen Biscuits flecked with grated zest are slightly sweet and definitely delicious. Enjoy them with our Orange Marmalade. Ingredients ⅓ cup plus 1 tablespoon sugar 2 tablespoons finely grated orange zest 2 ½ cups all-purpose flour, plus more for dusting 1 ½ teaspoons baking powder 1 ¼ teaspoons coarse salt ¼ teaspoon baking soda 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces 1 ¼ cups buttermilk Directions 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. 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. Rate it Print