2 cups sifted self-rising flour Grated rind of 1 orange 1/4 cup shortening 1/2 cup milk (or more) 18 to 20 small sugar cubes 1/4 cup fresh orange juice
Preheat oven to 425 degrees F.
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 inch. Cut with a lightly floured 2-inch 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 minutes, until brown.
