sugary orange biscuits
Sooooooo. . . Downton Abbey went for the ‘ol jugular at the end of season 3.
The season finale was a couple of weeks ago but I’ve been relegated to catching up on the DVR.
Don’t worry; I won’t reveal what happened for those of you who haven’t watched it just yet. All I can say is, WHOA. Did the writers really have to go there? Word on the Downton set claimed it actually wasn’t supposed to go down that way. Apparently, there was a squabble of some sorts between unknown said actor and the director. Whatever went down, I’m glad it didn’t affect Maggie Smith’s character. Phew.
If I could have a lunch with a famous celebrity my first choice would be with Maggie Smith. I imagine my conversation with Maggie being proper with touches of silly. I would ask her about her career (what character was her favorite to play), what it was like growing up in England, is she BFF’s with Kate Middleton, and how she takes her tea.
Now, I couldn’t show up to this life changing lunch without a little something for the Duchess of Grantham. What is the perfect side-kick to a cup of warm tea? A delicious, buttery-orange biscuit of course! I made these last week between two giant snowstorms. They remind me of spring time tea parties, which I would pay big bucks for right now. Can we please “86” the snow for 2.2 seconds?
The best part of these biscuits, besides the orange zest and buttah’, is the gobs of honey you drizzle on top. Honey and biscuits go together like the Queen and her Corgis; it’s just a natural friendship. Go ahead and make these biscuits while you wait for spring, the Royal baby, and season four of Downton Abbeyto arrive… You never know who may ask you to lunch
Sugary Orange Biscuits
1 3/4 cup all-purpose flour
2 tablespoons granulated sugar (1 tablespoon extra for garnish)
1 tablespoon baking soda
1/4 teaspoon nutmeg
1/4 cup unsalted butter, cold
3/4 cup heavy cream
1 tablespoon orange zest
1 egg to make egg wash
Preheat oven to 375 degrees. Spray a baking sheet with non-stick cooking spray.
In a food processor, combine flour, baking soda, sugar, and nutmeg. Pulse to combine. Add butter and pulse until course pea size crumbs appear. Add cream and orange zest. Pulse again until combined.
Form dough into ball, knead on a flour work surface --- about five or six turns. Roll out dough to about 3/4 inch thick. Using a biscuit cutter, cut 12 biscuits. Place biscuits on baking sheet. Brush tops with egg wash and a sprinkle of granulated sugar. Bake for about 15 to 18 minutes.
Remove from oven and cool biscuits on a wire rack. To serve, cut biscuit in half, top with butter, and drizzle with honey!
recipe from Woman's Day Magazine circa 1980, yo!!All images and text ©