Orange Pinwheel Biscuits

I've made these biscuits before, recipe here, as a glazed cinnamon pinwheel biscuit.  I'm on a bit of a citrus kick right now (with reported cases of the flu everywhere, I figure I need as much Vitamin C as I can get), so I  decided to make these into a orange pinwheel biscuit. These are a delightful little breakfast biscuit; no advanced kitchen skills or exotic ingredients required.

Preheat the oven to 450 degrees Fahrenheit.
Generously butter and have ready a muffin pan (though I used a 9 inch x 9 inch baking dish)

Make the biscuits as directed as for the cinnamon pinwheel biscuits recipe.


Then make the Orange Butter.

Orange Butter

Cream 1/4 cup butter with 1/2 cup sugar.
Add 1/2 cup of orange juice and 2 tablespoons grated orange peel.  Mix, but the mixture will probably look curdled.  That's okay.  The butter will melt as the biscuits are cooking.

If using the muffin pans, divide the orange butter between the 12 buttered muffin cups (otherwise just pour into your baking dish).  Arrange the sliced biscuit pieces in the muffin cups (or place 3 x 4 in your baking dish).  Bake for about 15 minutes or until golden brown.  While still warm, carefully scoop the biscuits out of the muffin tin or pan, turning upside down so that you can see all that gorgeous orange butter on top.

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