Orange Cranberry Delight Biscuits
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Wesley Burress – Houston, Texas
2nd Place – Biscuits, 2012
1 c. cherry-flavored cranberries
1 tsp. lemon zest
1/4 c. orange liqueur
1 1/2 c. flour
2 c. cake flour
1/2 c. cold butter, cut into pieces
1/4 c. + 2 T. sugar
1 T. + 2 tsp. baking powder
1 tsp. salt
1/2 c. heavy cream
1/2 c. buttermilk
1 whole egg
1 egg yolk
*See glaze ingredients
Stir together cranberries, lemon zest and orange liqueur in small bowl. Cover with plastic wrap and refrigerate for 1 day.
Preheat oven to 350º. Whisk flours together in large bowl. Cut in cold butter. Add sugar, baking powder and salt to flour mixture. With pastry blender, work mixture until it resembles coarse meal. Whisk cream, buttermilk, whole egg and one egg yolk. Make well in center of flour mixture, pour in wet ingredients and mix with spatula. Turn out dough on lightly floured surface and press into 6 x 9-inch rectangle. Sprinkle cranberry mixture evenly over dough. Fold rectangle into thirds. Press into 6 x 9-inch rectangle again. Pinch off dough and place on greased pan approximately 2 inches apart. Brush tops with melted butter. Bake for approximately 25 minutes until golden brown.
1/4 c. melted butter
2 c. powdered sugar
2 T. orange juice
Melt butter and add powdered sugar in medium bowl. Whisk ingredients thoroughly and add orange juice to create smooth consistency. Drizzle over hot biscuits and serve immediately.
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