Bitter Cream and Orange Biscuits

Name: Bitter Cream and Orange Biscuits
Total time: PT0D0H0M
Yield: makes 4 Dozen
Ingredients: 1 ⁄ 2 cup sour cream; 1 tbsp. fresh orange juice; 1 ⁄ 4 tsp. baking soda; 2 1 ⁄ 4 cups flour; 1 tbsp. baking powder; 1 ⁄ 4 tsp. salt; 1 ⁄ 2 lb. softened butter, cut into pieces; 1 1 ⁄ 2 cups sugar; 1 egg; 1 tbsp. finely grated orange zest

Serves
makes 4 Dozen

(Biscuits a la Creme Sure et a l'Orange)

This recipe comes from the cookbook 80 Recettes de Biscuits.

Ingredients

¹⁄₂ cup sour cream
1 tbsp. fresh orange juice
¹⁄₄ tsp. baking soda
2 ¹⁄₄ cups flour
1 tbsp. baking powder
¹⁄₄ tsp. salt
¹⁄₂ lb. softened butter, cut into pieces
1 ¹⁄₂ cups sugar
1 egg
1 tbsp. finely grated orange zest

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Instructions

Step 1

Preheat oven to 350º. Whisk together sour cream, juice, and baking soda in a small bowl; set aside. Sift together flour, baking powder, and salt into a medium bowl, and set aside.

Step 2

Put butter into bowl of standing mixer fitted with a whisk. Beat on medium speed until smooth and creamy, 1-2 minutes. Reduce speed to low, add 1 cup of the sugar, the egg, and zest, and continue beating until smooth, about 30 seconds. Alternately fold flour and sour cream mixtures into butter until combined.

Step 3

Position racks in upper and lower thirds of oven. Arrange tablespoon-size pieces of dough 2 1⁄2'' apart on parchment-lined cookie sheets. Sprinkle each with some of the remaining sugar. Bake until edges are golden, 12-15 minutes, turning trays halfway through baking.

Preheat oven to 350º. Whisk together sour cream, juice, and baking soda in a small bowl; set aside. Sift together flour, baking powder, and salt into a medium bowl, and set aside.
Put butter into bowl of standing mixer fitted with a whisk. Beat on medium speed until smooth and creamy, 1-2 minutes. Reduce speed to low, add 1 cup of the sugar, the egg, and zest, and continue beating until smooth, about 30 seconds. Alternately fold flour and sour cream mixtures into butter until combined.
Position racks in upper and lower thirds of oven. Arrange tablespoon-size pieces of dough 2 1⁄2'' apart on parchment-lined cookie sheets. Sprinkle each with some of the remaining sugar. Bake until edges are golden, 12-15 minutes, turning trays halfway through baking.