Homemade for the Holidays with Bob's

BOB’S RED MILL E-BOOK | HOMEMADE FOR THE HOLIDAYS WITH BOB’S Mama’sMaple Orange Biscuits Made with cream cheese and butter, these citrus-sweet biscuits are evenmore tender than traditional biscuits. Submitted by Cortnie P., who shared: “Growing up, my mother and us girls would frequent a local tea room for a special girl’s day. They had the most amazing orange rolls I’ve ever had. When I grewup andmoved away, I realized I missed that shared experience to have withmy daughter. I went into the kitchen and experimented until I came upwith a recipe that combinedmy orange love withmy daughter’s love for maple that was a little easier and quicker than rolls.” INGREDIENTS BISCUITS 2 cups Bob’s RedMill ® Organic Unbleached White All-Purpose Flour 2 Tbsp Sugar 1 3 ⁄ 4 tsp Baking Powder 1 ⁄ 2 tsp Baking Soda 1 ⁄ 2 tsp Kosher Salt 4 oz Cream Cheese, cubed 1 ⁄ 3 cup unsalted Butter, chilled and cut into cubes 2 ⁄ 3 cup Buttermilk 2 Tbsp Maple Syrup 1 ⁄ 2 cup Dried Cranberries FILLING 4 Tbsp Sugar, divided Zest of 1 Orange, divided ORANGE MAPLE ICING 2 Tbsp unsalted Butter, melted 1 1 ⁄ 2 cups Powdered Sugar 2 Tbsp Fresh Orange Juice 2 Tbsp Maple Syrup INSTRUCTIONS • Preheat the oven to 425°F. Line a baking sheet with parchment paper. Combine flour, sugar, baking powder, baking soda and salt in a bowl. • With a pastry cutter or two forks, cut in creamcheese and butter until a coarsemeal is formed. Make awell in themiddle of themixture and add buttermilk andmaple syrup. Gentlymix together. Add in dried cranberries andmix until a shaggy dough forms. • Turn dough out onto a floured countertop and shape into a 5 x 8-inch rectangle, then sprinkle with 2 tablespoons sugar and half the grated orange zest. Fold the dough onto itself in thirds, like a letter, then roll out into a rectangle of the same size. Repeat the folding, sprinkling and rolling process one more time, finishing with an 8 x 8-inch square. • Cut out biscuits into 9 equal squares and arrange on the prepared baking sheet. Brush top of biscuits with buttermilk. Bake for 18–20 minutes or until golden brown. Remove from the oven and cool for 15 minutes. Whisk together the icing ingredients and spoon over cooled biscuits. Makes 9 large biscuits.