Ingrients & Directions


-WALDINE VAN GEFFEN VGHC42A-
2 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
3 tb Shortening
3/4 c Milk
2 tb Butter or margarine; soft
1/4 c Sugar
1 ts Ground cinnamon
Topping
1/2 c Sugar
1/2 c Orange juice
3 tb Butter or margarine; melt
2 ts Orange peel; grate
Topping for variation
1 c Confectioners’ sugar
1 tb Butter or margarine; melt
5 ts Milk; (5 to 6)
1/8 ts Vanilla extract

Combine flour, baking powder or salt; cut in shortening until mixture
resembes coarse crumbs. Stir in milk just until moistened. Turn onto a
lightly floured surface; knead gently 10 to 12 times. Roll into a 15×12″
rectangle. Spread with butter. Combine the sugar and cinnamon; sprinkle
over butter. Roll up jelly-roll style, starting from the short end. Cut
into 12 equal slices. Place, cut side down, in a greased 9″ round baking
pan. Combine topping ingredients; pour over biscuits. Bake at 450~ for 20
to 25 minutes or until lightly browned. Cool in pan 5 minutes; invert onto
a platter and serve warm.

VARIATION-Use 4 tb butter instead of 3 tb shortening in biscuit dough.
Knead 8 to 10 times. Roll into an 11×8″ rectangle. Brush with 1 tb melted
butter. Combine 1/4 c sugar and 1 ts ground cinnamon and spread on butter.
Prepare as above baking in an 8″ square pan, brushed with 1 tb melted
butter. Bake for 18 to 20 minutes. Combine sugar, butter, milk and vanilla
extract; spread over warm biscuits. Serve immediately.


Yields
12 servings