If you take a look at the recipes on my blog, you will notice that I like to make things with canned biscuit dough. I know this may be considered sacrilege by certain baking enthusiasts, but I find that with a little creativity you can turn an extremely inexpensive but dull product into something wonderful.
This iced orange bread was definitely wonderful. I love the combination of sweet and citrus, and when you add buttery bread into that mix it just brings it to another level. I’m not going to make any claims that this bread was better than made-from-scratch orange rolls, but it was really good and takes a lot less effort.
This recipe is enough to fill one 16oz dish (pictured above) or two small 10oz ramekins. You could double the recipe to use in a 1.5 quart dish, but you will have to increase the cooking time to about 45 minutes.
You could replace the orange zest / juice with lemon. I haven’t tried it yet but I bet it would be good!
Iced Orange Bread
- 1 can biscuit dough (8oz)
- 2 1/2 tablespoons sugar
- 1 tablespoon orange zest
- 1/4 teaspoon vanilla extract
- 2 tablespoons butter
- 1-2 tablespoon orange juice
- 1/2 cup powdered sugar
|1.||Preheat oven 350°f|
|2.||Chop up biscuits into quarters and put them in a zip bag. Cut up butter into small pieces using a pastery cutter or knife. Add butter, sugar, zest, and vanilla to the bag and shake well until the biscuit pieces are coated evenly.|
|3.||Put the biscuit pieces into a 16 ounce dish or two ramekins. Bake in preheated oven 35-40 minutes for one dish or 25-30 minutes for the two smaller dishes.|
|4.||Mix the powdered sugar and orange juice well. Pour icing over warm biscuit dough and serve immediately.|