Orange Breakfast Biscuits

Preparation

1. Step 1

   Line a baking sheet with parchment paper; lightly dust with flour. Set aside. Put 1/3 cup sugar and the zest in the bowl of an electric mixer fitted with the paddle attachment. Mix, scraping down the sides of the bowl as needed, until combined, about 3 minutes. Set aside.

   Step 2

   Whisk together the flour, baking powder, salt, baking soda, and remaining tablespoon sugar in a medium bowl. Using a pastry blender or 2 knives, blend in the butter until the mixture resembles coarse meal. Add the buttermilk; stir with a wooden spoon just until a sticky dough forms.

   Step 3

   Turn out the dough onto a lightly floured work surface. Pat the dough together, and press into an 8 × 11 × 1-inch rectangle. Sprinkle 2 tablespoons sugar mixture on top. Using a bench scraper or spatula to lift the dough, fold the rectangle into thirds (as you would a letter).

   Step 4

   Give the dough a quarter-turn. Roll out into an 8 × 11 × 1-inch rectangle. Sprinkle 2 tablespoons sugar mixture evenly on top. Fold into thirds. Transfer the dough to prepared baking sheet. Tightly cover with plastic wrap. Refrigerate 30 minutes.

   Step 5

   Return the dough to the floured work surface. Roll out again into an 8 × 11 × 1-inch rectangle. Sprinkle 2 tablespoons sugar mixture on top. Fold into thirds. Sprinkle the remaining sugar mixture evenly on top.

   Step 6

   Preheat the oven to 400°F. Using a 2 1/2-inch biscuit or cookie cutter, cut rounds from the dough (still folded); transfer to a baking sheet. Tightly cover with plastic wrap. Refrigerate 30 minutes.

   Step 7

   Bake until the biscuits are just browned, 20 to 25 minutes. Transfer biscuits to a wire rack. Serve warm.