Orange Breakfast Biscuits

Directions

1. 1
   Line a baking sheet with parchment paper; lightly dust with flour.
2. 2
   Set aside.
3. 3
   Put 1/3 cup sugar and the zest in the bowl of an electric mixer fitted with the paddle attachment.
4. 4
   Mix, scraping down the sides of the bowl as needed, until combined, about 3 minutes.
5. 5
   Set aside.
6. 6
   Whisk together the flour, baking powder, salt, baking soda, and remaining tablespoon sugar in a medium bowl.
7. 7
   Using a pastry blender or 2 knives, blend in the butter until the mixture resembles coarse meal.
8. 8
   Add the buttermilk; stir with a wooden spoon just until a sticky dough forms.
9. 9
   Turn out the dough onto a lightly floured work surface.
10. 10
    Pat the dough together, and press into an 8 x 11 x 1-inch rectangle.
11. 11
    Sprinkle 2 tablespoons sugar mixture on top.
12. 12
    Using a bench scraper or spatula to lift the dough, fold the rectangle into thirds (as you would a letter).
13. 13
    Give the dough a quarter-turn.
14. 14
    Roll out into an 8 x 11 x 1-inch rectangle.
15. 15
    Sprinkle 2 tablespoons sugar mixture evenly on top.
16. 16
    Fold into thirds.
17. 17
    Transfer the dough to prepared baking sheet.
18. 18
    Tightly cover with plastic wrap.
19. 19
    Refrigerate 30 minutes.
20. 20
    Return the dough to the floured work surface.
21. 21
    Roll out again into an 8 x 11 x 1-inch rectangle.
22. 22
    Sprinkle 2 tablespoons sugar mixture on top.
23. 23
    Fold into thirds.
24. 24
    Sprinkle the remaining sugar mixture evenly on top.
25. 25
    Preheat the oven to 400F.
26. 26
    Using a 2 1/2-inch biscuit or cookie cutter, cut rounds from the dough (still folded); transfer to a baking sheet.
27. 27
    Tightly cover with plastic wrap.
28. 28
    Refrigerate 30 minutes.
29. 29
    Bake until the biscuits are just browned, 20 to 25 minutes.
30. 30
    Transfer biscuits to a wire rack.
31. 31
    Serve warm.