Recipes from Mexico :: Mexican Tortillas and Breads
2 c. sifted self-rising flour Grated rind of 1 orange 1/4 c. shortening 1/2 c. milk, or more 18 to 20 small sugar cubes 1/4 c. fresh orange juice Preheat oven to 425 degrees fahrenheit. Measure flour into a mixing bowl. Add orange rind. With a pastry blender or fork and knife, cut the shortening into flour until the texture resembles coarse meal. Add enough milk to form a soft dough. Turn out onto a floured surface and lightly knead until smooth. Pat or roll the dough to a thickness of 1/2 in.. Cut with a lightly floured 2-in. biscuit cutter and place rounds on an ungreased baking sheet. Dip the sugar cubes thoroughly in the orange juice and press a cube into the top of each biscuit. Bake for 10 to 12 mins., until brown. Serve hot.
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