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Submitted by: Peg Baker from La Rue, OH
Originally shared on the web 03/09/2011

1/2 c. orange juice
3/4 c. sugar, divided
1/4 c. butter
2 t. orange zest
2 c. all-purpose flour
1 T. baking powder
1/2 t. salt
1/4 c. shortening
3/4 c. milk
1/2 c. butter, melted
1/2 t. cinnamon

Combine orange juice, 1/2 cup sugar, butter and orange zest in a medium saucepan. Cook and stir over medium heat for 2 minutes. Fill 12 ungreased muffin tins about 2/3 full; set aside. Sift together flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in milk and mix with a fork until mixture forms a ball. On a lightly floured surface, knead dough for one minute. Roll into a 9-inch square about 1/2-inch thick; brush with melted butter. Combine cinnamon and remaining sugar; sprinkle over butter. Roll up and cut into 12 slices about 3/4-inch thick. Place slices cut side down over orange mixture in muffin cups. Bake at 450 degrees for 12 to 15 minutes. Cool for 2 to 3 minutes; remove from pan. Makes 12 biscuits.