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A plate of glazed biscuits with orange zest on top, arranged in a stack. Two orange halves and a cloth napkin are visible in the background.
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Orange Biscuits

Light and tender orange biscuits with bright citrus flavor in every bite, perfect for breakfast or brunch.
Prep Time15 minutes
Cook Time15 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 8 biscuits
Calories: 319kcal
Author: Wendy

Equipment

  • Large Mixing Bowl
  • pastry cutter or fork
  • Baking Sheet
  • Round biscuit cutter

Ingredients

Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ cup granulated sugar
  • 1 tablespoon orange zest from about 1 large orange
  • ½ cup cold unsalted butter cubed
  • ¾ cup cold milk
  • 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract

Orange Glaze

  • 1 cup powdered sugar
  • 2 tablespoons fresh orange juice
  • 1 teaspoon orange zest

Instructions

  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
  • Add the flour, baking powder, salt, sugar, orange zest, and cold cubed butter to the bowl of a food processor. Pulse 8 to 10 times, or until the mixture resembles coarse crumbs with small pea-sized pieces of butter remaining.
    A food processor with flour and butter, surrounded by bowls of milk, melted butter, orange, vanilla, orange zest, orange juice, and powdered sugar on a white surface.
  • In a small measuring cup or bowl, whisk together the milk, orange juice, and vanilla extract. Pour the mixture into a large bowl, and then add in the butter and flour mixture until combined. Don't overmix.
    A glass bowl with dough and a white spatula sits on a white surface next to a whole orange.
  • Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle. Fold the dough in half and pat it back into a rectangle. Repeat the folding process one more time to create flaky layers.
    A sheet pan with a floured biscuit dough slab and a metal round biscuit cutter next to it. Flour is scattered on the pan’s surface.
  • Pat the dough to about 1-inch thick, then cut out biscuits with a round biscuit cutter. Place the biscuits on the prepared baking sheet, leaving about 2 inches between each one.
    Biscuit dough on a floured baking sheet with two circles cut out and a round metal biscuit cutter nearby.
  • Bake for 12 to 15 minutes, or until the tops are lightly golden brown.
    Ten raw biscuit dough rounds are arranged in a rectangle on a parchment-lined baking sheet, ready for baking.
  • While the biscuits bake, whisk together the powdered sugar, orange juice, and orange zest in a small bowl until smooth. If the glaze is too thick, add a little more orange juice, 1 teaspoon at a time. If it's too thin, whisk in a little more powdered sugar.
    A small glass jar of creamy yogurt with orange zest, partially eaten, and a metal spoon inside, sits on a white surface with a few drops spilled nearby.
  • Let the biscuits cool for about 5 minutes, then drizzle the orange glaze over the warm biscuits. Serve warm or at room temperature.
    A hand spreads icing on a cluster of round biscuits arranged on parchment paper on a baking tray.

Notes

Optional: Brush the warm tops with melted butter, or drizzle with a simple glaze made from powdered sugar and orange juice.

Nutrition

Serving: 1Serving | Calories: 319kcal | Carbohydrates: 48g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 316mg | Potassium: 92mg | Fiber: 1g | Sugar: 23g | Vitamin A: 413IU | Vitamin C: 6mg | Calcium: 127mg | Iron: 2mg