Orange Biscuit Twists

Dough (Check the notes below about substitutions)

2 cups all-purpose flour

1 Tbs. granulated sugar

1 Tbs. baking powder

½ tsp. salt

½ cup (1 stick) butter

½ cup milk

1 egg

Filling

Zest of a medium orange

1/2 cup granulated sugar

Glaze

½ cup powdered sugar

juice of half an orange

¼ tsp. almond extract

Directions 

Preheat oven to 450 degrees.  In a medium size bowl, stir flour, sugar, baking powder, and salt until thoroughly mixed.  Using a pastry blender or 2 knives, cut in butter until mixture looks like coarse crumbs.  Beat egg together with milk in a separate bowl, then add to dry mixture.  Stir until dough clings together, then beat for about 1 minute by hand.  Mix zest with ½ cup sugar for filling.

On a floured surface, pat dough into a rectangle 10 x 15 inches.  Brushed dough with melted butter; sprinkle on orange sugar on the bottom half of the dough.  Fold dough in half lengthwise, making a 5 x 15-inch rectangle. Using a rotary pizza cutter, cut into 1-inch strips (you may also use a sharp knife but wipe the blade clean between cuts to keep it from sticking).  Twist strips three or four times, then place on a lightly greased 12 x 15-inch baking sheet.  Bake at 450 degrees for 10 to 12 minutes, or until lightly browned.

Combine powdered sugar with juice and almond extract and stir until smooth.  Place in microwave on high for 15 seconds.  Brush as a glaze on top of twists; serve twists warm.

Notes

--I developed this recipe for a bread demo in a space without a full kitchen, and baked them in one of those toaster ovens they use to cook frozen pizzas in bowling alleys. So there’s no reason even a beginner baker can’t pull them off at home!  My cousin Chris—an excellent baker in his own right—says his family uses this recipe all the time for breakfast and when he needs a last minute treat for a potluck. They can be ready to serve in about 30 minutes---perfect for holiday guests. 

 --To make a special treat for Christmas morning, melt 4 oz. of chocolate chips with a teaspoon of shortening and drizzle over the twists (see photo). You can also use cinnamon sugar for the filling.

--Recently, I made these with almond fillling as a treat for the workers at my eye doctor's office. I discovered that Lana, the eyecare professional who was assisting me in preparation for my time with Dr. Rooney, didn't get to enjoy most of the treats brought to the office for birthdays and the like because she reccentlly discovered that she is lactose intolerant. So before returning to the abbey I stopped at the supermarket to pick up some solid stick margarine and almond milk and whipped up a batch just for her. They weren't quite was flaky as the ones made with butter, but otherwise you wouldn't know the difference.

Delivered while stilll warm from the oven!

--I have also made the dairy version with gluten-free all-purpose baking mix and was pleased with the results overall. However, since GF baking mix can yield a slightlly grainy product, I reccommend increasing the millk by about 2 tabespoons and letting the dough rest in the fridge for at least 15 minutes, so the GF mix has time to absorb the liquid. The result is a more tender crumb.

--Can you make them GF and dairy free? Haven't tried it yet, but if you do please be sure to share your results!