Glazed Orange Buttermilk Biscuits
Light, fluffy and slightly sweet, these Glazed Orange Buttermilk Biscuits are bursting with bright, citrusy flavor from sugared orange zest and a tart orange glaze.
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Servings: 15 biscuits
Calories: 134kcal
Ingredients
- 2 ½ cups all purpose flour (plus more for dusting)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 5 tablespoons frozen butter
- ¼ cup sugar
- zest of one large orange
- ¾ cups chilled buttermilk (plus ¼ cup for the brushing the tops)
- ¼ cups orange juice
- ½ teaspoon vanilla extract
Orange Glaze
- 1 ¾ cups confectioners sugar
- ¼ cup orange juice
- 1 tablespoon orange zest
Instructions
- Preheat oven 425℉. Line a baking sheet with a silicone baking mat.
- Zest. In a small bowl, mix together the orange zest and sugar. Use your fingers to rub the zest and the sugar together until they become a paste. Set aside.
- Mix together dry ingredients- flour, baking powder and salt.
- Add the butter. Quickly grate frozen butter. Cut the butter into the dry ingredients using a pastry cutter or fork.
- Add the wet ingredients. Make a well in the center of the flour mixture. Mix together buttermilk, orange juice and vanilla extract. Fill the well. Add the orange zest paste to the well. Gently mix the dry and wet ingredients together just enough to incorporate them together. Don't over mix.
- Turn the dough out onto a floured surface. Sprinkle a little extra flour across the top of the dough if it is too sticky. Gently pat and shape dough into a rectangle. Don't knead the dough. Handle and touch the dough as little as possible.
- Make the layers. Fold the dough into thirds by folding one end of the rectangle to the center and then folding the other end over. Gather any crumbs and gently pat and shape into a rectangle again. Repeat this process 2 more times. Always handling and touching the dough as little as possible.
- Cut the biscuits. Pat the last rectangle out to 1 inch thick. Use a biscuit cutter or small glass to cut out the biscuits. Use a stamping motion, instead of twisting the cutter or glass to cut the biscuits.
- Brush & chill. Place biscuits onto the prepared baking sheet about an inch or so apart so they have room to rise. Gently press a shallow thumbprint into the top of each biscuit, and brush the tops with the extra buttermilk. Place in the refrigerator for 15 minutes to overnight to chill.
- Bake for 10-15 minutes or until biscuits have risen and are golden brown.
- Glaze & serve. In a measuring cup, mix together the ingredients for the glaze. Drizzle over your biscuits and enjoy!
Video
Notes
- Rubbing the orange zest and the sugar together is the key to punchy orange flavor.
- Be ready to work quickly & with a light touch.
- Over working/handling the dough too much results in thin, tough biscuits
- Frozen butter and ice cold buttermilk are the key to fluffy biscuits that RISE!
- Don't skip the chill time before baking.
- Never twist your biscuit cutter. Use a stamping motion instead.
Nutrition
Calories: 134kcal | Carbohydrates: 36g | Protein: 3g | Fat: 4g | Sodium: 283mg | Sugar: 5g