Orange Breakfast Biscuit Recipe

I couldn't find the recipe on Martha Stewart's site so here it is. Enjoy!!

Orange Breakfast Biscuits

Makes 1 dozen

1/3 cup plus 1 tbsp sugar
2 tbsp finely grated orange zest
2 1/2 cups all-purpose flour, plus for dusting
1 1/2 tsp baking powder
1 1/4 tsp coarse salt
1/4 tsp baking soda
8 tbsp cold unsalted butter cut into small pieces
1 1/4 cups buttermilk

Put 1/3 cup sugar and the zest in the bowl of an electric mixer fitted with the paddle attachment. Mix, scraping down sides of bowl as needed, until combined, about 3 minutes. Set aside.

Whisk together flour, baking powder, salt, baking soda, and remaining tablespoon sugar in a medium bowl. Using a pastry blender or two knives, blend in butter until mixture resembles coarse meal. Add buttermilk, stir with a wooden spoon just until a sticky dough forms.

Turn out dough onto a lightly floured work surface. Pat dough together, and press into an 8 x 11 x 1 inch rectangle. Sprinkle 2 tbsp sugar mixture on top. Using a bench scraper or spatula to lift dough, fold rectangle into thirds (as you would a letter).

Give dough a quarter turn. Roll out into an 8 x 11 x 1 inch rectangle. Sprinkle 2 tbsp sugar mixture on top. Fold into thirds. Transfer dough onto a lightly floured parchment paper lined baking sheet. Tightly cover with plastic wrap. Refrigerate 30 minutes.

Return dough to lightly floured work surface. Roll out again, into an 8 x 11 x 1 inch rectangle. Sprinkle 2 tbsp sugar mixture on top. Fold into thirds. Sprinkle remaining sugar mixture on top.

Preheat oven to 400 degrees. Using a 2 1/2 inch biscuit or cookie cutter, cut rounds from dough (still folded); transfer to a baking sheet. Tightly cover with plastic wrap. Refrigerate 30 minutes.

Bake until biscuits are just browned, 20 to 25 minutes. Transfer biscuits to a wire rack. Serve warm.