2 c Flour
1 ts Baking powder
1 ts Salt
4 tb Shortening
3/4 c Milk
1 tb Grated orange rind
Orange juice 1 sm Sugar cubes
Sift flour, baking powder and salt together into mixing bowl. Cut in shortening with a pastry blender, blending it until the mixture resembles coarse corn meal. Add orange rind. Stirring in with a fork, add enough milk to make soft dough, or until flour leaves sides of bowl and follows fork; continue stirring until all flour disappears. Turn out on board; knead lightly for about 1/2 minute. Turn smooth side up and pat dough or roll 1/2″ thick; cut with floured biscuit cutter. Transfer biscuits to a greased baking sheet; place 1″ apart if crusty biscuits are desired, or barely touching each other for softer biscuits with less crust. Press a small cube of sugar dipped in orange juice into top of each biscuit. Bake at 450 degrees for 12 to 15 minutes. —–