Quick Orange Drop Biscuits
User Reviews
5
Quick Orange Drop Biscuits
Description
The recipe begins by whisking dry ingredients including all-purpose flour, baking powder, salt, sugar, and orange zest. Cold butter is cut in until the mixture forms coarse crumbs. A beaten egg combined with milk is then stirred in just until mostly combined to avoid overmixing, which keeps the biscuits tender.
The dough is spooned in mounds onto a parchment-lined baking sheet, creating individual drop biscuits baked at 400°F for 15 to 18 minutes. They develop golden edges and a soft, moist interior while carrying a bright orange aroma from the zest.
If desired, additional mix-ins such as chocolate chips or dried fruit can be gently folded in with the wet ingredients. These biscuits are best served fresh and can be stored at room temperature for a few days or frozen unbaked for later baking.
Ingredients
- 1 large egg
- 3 tablespoons milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1 tablespoon sugar
- 1 tablespoon orange zest
- 2 tablespoons butter cold
Instructions
- Pre-heat oven to 400F (200C) and line a cookie sheet with parchment paper.
- In a small bowl beat together the egg and milk, set aside. 1 large egg, 3 tablespoons milk
- In a large bowl whisk together the flour, baking powder, salt, sugar and zest. Add the cold butter and mix to form coarse crumbs. Add the egg mixture and mix with a fork or spatula just until combined (about 15 or 16 stirs). 1 cup all purpose flour (125 grams), 1 teaspoon baking powder, 1 pinch salt, 1 tablespoon sugar, 1 tablespoon orange zest, 2 tablespoons butter (cold)
- Drop the batter by heaping tablespoons (6 mounds) on the prepared cookie sheet. Bake for approximately 15-18 minutes or until lightly golden (a little darker on the edges). Move to a wire rack to cool. Enjoy!
Notes
- If the dough feels too dry, add milk ½ tablespoon at a time until it reaches the right consistency.
- Optional additions like chocolate chips or dried fruit (about ¼ cup) can be folded in with the egg mixture.
- Store cooled biscuits in an airtight bag at room temperature for up to two days.
- The unbaked dough can be refrigerated up to three days or frozen after forming biscuits until firm, then transferred to a freezer-safe container.
- Bake frozen unbaked biscuits by adding 4-5 minutes to the baking time.
- Cooled baked biscuits can also be frozen for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6biscuits
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 46mg | 15% |
| Sodium | 57mg | 2% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 180IU | 4% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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