-------------------------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 To 6 ts milk
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 15x12" 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
11x8" 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.
