- Prep time
- 15 minutes PT15M
- Cook time
- 12–15 minutes PT15M
- 8–10 biscuits
Orange blossom water and fresh orange zest give these biscuits their signature citrusy flavor. For best results, serve them hot out of the oven.
- 3 cups flour
- 1 teaspoon salt
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 1 orange, zested
- 8 ounces cold butter, chopped
- 1 tablespoon orange blossom water
- ½ cup buttermilk
- ¾ cup milk
- 1 egg, whipped
Preheat oven to 425°F.
Place the flour, salt, baking powder, sugar and orange zest in a food processor. Pulse for 10 seconds to evenly mix ingredients. Add the butter and pulse in 5-second bursts until the butter is in pea-sized pieces. Place mixture into a work bowl.
Mix together the orange blossom water, buttermilk and milk and add to the flour mixture. Using a wooden spoon to lift from the bottom, mix until dough is chunky but still has dry spots.
Turn dough out onto a work surface and gently press together, forming a rectangle about 1½ inches thick. Cut biscuits out with a 2½-inch floured cutter and place on a lined baking sheet. Scraps can be gently pressed together and cut to yield more biscuits.
Brush the biscuit tops with whipped egg and bake for 12 minutes, or until the biscuits are golden brown. Serve warm.