2/3 cup shortening (Crisco)

3/4 cup sugar

One egg

1 cup of orange juice

Two teaspoons grated orange the rind

2 cups of flour

One teaspoon baking powder

One teaspoon baking soda

1/2 teaspoon salt


Sugar and cream shortening.

Add egg, orange juice, and orange rind.

In a large bowl, mix dry ingredients.

Slowly add to the shortening mix.

Drop by teaspoon on an unbaked baking sheet.

Bake at 400 degrees F for 8-10 minutes.

Cool. Frost.


2 cups of powdered sugar

Two tablespoons butter

One tablespoon of orange skin

Three tablespoons orange juice

Makes two dozen. I usually double the recipe because they really do go through them fast.

Put two slices of the exact kind of cheese in the middle of each of the rounds. Fold edges upwards and place over the cheese, and then pinch to close. With the help of a photo pl, ace the biscuits in a random order by different cheeses, seam-side down and between them in a tree-like pattern on a cookie sheet, beginning with the trunk and then working your way toward the top.

In a small bowl that can be microwaved in a bowl, microwave butter covered on high for between 30 and 60 seconds until it melts. Mix in spice powder for garlic and Italian seasoning. Sprinkle the mixture over the tops of the biscuits. Bake for 29 to 30 minutes, or until biscuits are golden brown and aren’t as doughy in the middle.

Serve with chopped chives. In a small bowl that can be microwaved, cover with pizza sauce, and microwave with chives for 60 to 90 seconds, stirring in between until heated through. Serve the biscuits with cheese-stuffed biscuits with pizza sauce.

Be sure to secure seams in order to prevent cheese from bubbling on the outside of the biscuit dough. Freshly shredded Parmesan cheese is a great garnish prior to serving.