Orange Cinnamon Biscuits
2 ½ c. All-purpose Flour
½ c. Cornstarch, plus more for rolling
4 ½ tsp. Baking Powder
½ tsp. Salt
½ c. Salted Butter, cold
1 c. Whole Fat Plain Yogurt
2 tsp. Vanilla Extract + 1/2 tsp., divided
6 drops Tangerine Essential Oil
6 drops Lemon Essential Oil
10 drops Sweet Orange Essential Oil
2 Tbsp. Butter, softened
1/4 c. Sugar
1 Tbsp. Cinnamon Powder
2 Tbsp. Whole Milk
1 c. Powdered Sugar
Preheat oven to 450° Line a baking sheet with parchment paper.
In a medium bowl, combine flour, cornstarch, baking powder and salt.
Add in the ½ c. cold butter in 4–5 chunks. Use a fork or pastry blender to cut the butter into the flour until the flour looks crumbly and the butter is evenly distributed in small lumps throughout the flour mixture. It will look a little lumpy and mealy.
Add yogurt, 2 tsp. vanilla, egg and essential oils to the bowl. Use a spoon or your hands to work the liquid into the dry mixture until dough ball forms and pulls away from the sides of the bowl.
Remove mixture from bowl and place onto rolling surface that is lightly covered with cornstarch. Knead the dough a few times turning it over onto itself and turning about 6–10 times. Don’t overwork the dough with your hands. This will heat the dough and cause the butter to melt, affecting the quality of the biscuits.
Use a rolling pin to roll mixture out into 9 X 15 rectangle. It will be about ¾ in. thick.
Spread the softened 2 Tbsp. of butter over the dough rectangle. Sprinkle the sugar and cinnamon over the top of the butter.
Roll the long side of the dough up with the butter mixture on the inside. You’ll end up with a 15 in. log.
Slice into 15 sections (about 1 in. each).
Bake on middle rack at for 10 minutes, or until biscuits are lightly browned.