Servings: 9 large biscuits servings Prep: 15 min Cook: 18 min Passive: 15 min

Made with cream cheese and butter, these citrus-sweet biscuits are even more 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 grew up and moved away, I realized I missed that shared experience to have with my daughter. I went into the kitchen and experimented until I came up with a recipe that combined my orange love with my daughter’s love for maple that was a little easier and quicker than rolls.”

Ingredients

Biscuits

2 cups Bob's Red Mill Organic Unbleached All Purpose White 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 5 Tbsp
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 cream cheese and butter until a coarse meal is formed. Make a well in the middle of the mixture and add buttermilk and maple syrup. Gently mix together. Add in dried cranberries and mix 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.