This donut story has nothing in common with these fantastic cranberry orange morning biscuits but I’m gonna tell it anyway because I feel it should be known and it is kinda related. In my mind they are anyway.
“Bad Cop No Donut.” Ever seen that bumper sticker? One of my least favorites. “The beatings will continue until moral improves”….one of my favs and depending on where you are working, totally applicable. Smile. Now, I know that the general public really thinks that all cops eat donuts and it is the meal of choice for most officers. Not true. In fact, the majority of police officers are pretty health conscious. It’s really the firemen you have to watch. “They sleep till they’re hungry and eat till they’re tired.” Grin. Someone once told me that and it stuck. My apologies to my fire department friends. The struggle is real and you guys always get the hero accolades even when the only structure left standing is a cement slab. Yeah, I’m bitter. Lol
I’m not saying that donuts never found their way into the briefing room, outside of the public view, but most self respecting officers I knew would never feed the donut beast in actual uniform on duty. Just didn’t happen. In fact, one time, as a very new graveyard officer in Las Vegas, I was dispatched to a robbery call at a 24 hour donut shop. “What? Nooo! Lord, here come the jokes,” I thought as I directed my patrol car to the location.
Now, just because I would never go to a donut shop in my uniform, or eat a donut in public view, doesn’t mean I didn’t like them. Little morsels of sinful goodness that they are. The rainbow sprinkled vanilla cake was my favorite…a reminder of childhood. Nowadays, I don’t have many donuts although there is a Krispy Kreme about a half an hour from me and if and when I master donuts in my own kitchen, you may see them on this blog. What I do make pretty well for breakfast are scones and now THESE fabulous morning biscuits! The recipe is originally one my awesome chef sister in law Teri makes and I adapted it to my kitchen. These have a different texture than the scones I make and they are best the first two days.
After that, if there are any left, I feed them to the wild turkeys we have on the property. They love my cooking too!
- 2 C. All Purpose Flour
- 1 Tbsp. Granulated Sugar
- 2 Tsp. Baking Powder
- 1/4 Tsp. Baking Soda
- 1/4 Tsp. Salt
- The zest from one large orange, divided. 3/4 of the orange’s zest for the biscuit
- 1/2 Dried Cranberries.
- 1/2 C. Shortening (I use this product as I'm anti-hydrogenated oil)
- 1 Carton of Vanilla Greek Yogurt
- 2 Tbsp. Milk
- 1 Tbsp Milk and Raw Sugar-Both Optional if you don’t want any glaze and prefer this instead.
- 3/4 C. Powdered Sugar
- The remaining 1/4 of orange zest from the large orange.
- 2 Tsp. Melted Butter
- 1-2 Tbsp. Milk
- Preheat oven to 450 degrees.
- Zest the entire orange. Set aside.
- Combine the first six ingredients in a medium bowl. Dry whisk together. Add the dried fruit. Gently toss together.
- Add the shortening. Using a pastry cutter or two butter knifes, cut the shortening into the flour mixture until it resembles small crumbles. Add the yogurt and milk and gently mix with a fork. The mixture will appear dry but gently mix the dough together until most of the flour is absorbed. It’s ok if there is some unabsorbed flour.
- Take your hands and gently knead the dough together folding it over on itself in the bowl for about 30 seconds. Remove the ball of dough from the bowl and form into a disc in your hands. Place on parchment and roll out to a depth of about an inch. Using a 2 inch round biscuit cutter, cut the dough and place the rounds of dough on a greased cookie sheet. (Reform the dough after you’ve made all the circle cuts that you can and continue cutting circles.) If not using any glaze, brush the tops of the biscuits lightly with milk and then sprinkle a little raw sugar on top.
- Bake for 9-10 minutes.
- If you are using glaze, combine all the ingredients in a medium bowl and whisk together.
- When the biscuits are finished, remove from oven and cool for 5 minutes. Then drizzle the glaze over the top. For extra glaze, let the first coat dry and then reapply. Enjoy!