Orange Cream Biscuits

2 cups all purpose flour

1 tablespoon baking powder

1 tablespoon sugar

1/2 teaspoon salt

1 1/4  cups heavy cream

1 tablespoon grated orange zest

4 tablespoons butter, melted

cinnamon sugar for sprinkling

 

Preheat oven to 425.

Combine flour, baking powder, sugar, and slat in large mixing bowl.  Mix with fork.  Gradually pour in about 1 cup of the cream, stirring constantly with wooden spoon to evenly moisten.  Add orange zest and drizzle in remaining cream, turning dough by hand until just moist enough to hold together.

Turn out onto floured board and knead about 1 minute.  Pat dough into circle and then lightly roll to about 1/2 inch thickness.  Cut out with 3 inch round fluted cutter or glass, dipped in flour.  Gather dough scraps and re-roll, being careful to handle lightly.  Transfer to uncoated baking sheet, brush tops with butter and sprinkle with cinnamon sugar. 

Bake about 15 minutes, until lightly browned on edges.  Cool on rack.

 

Makes 10