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Preheat oven to 425 degrees F.
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Use your fingers to rub sugar and zest together until the sugar is moistened and looks like wet sand.
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Whisk together orange sugar, flour, baking powder, and salt in a large bowl.
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Cut in shortening using two forks or a pastry blender until it is the size of small peas.
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Combine milk and orange juice then stir in to flour mixture. It will make a sticky dough.
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Turn out dough onto a well-floured work surface. Sprinkle the top with flour and knead about six times with folding dough over in half and using more flour as needed.
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Pat dough out to 3/4-inch thickness. Cut out biscuits with a round cutter, by dipping the cutter in flour then pressing the cutter into the dough. Do not turn cutter while pressing.
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Place cut out biscuits close together but not touching on a baking sheet.
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Gather dough scraps and fold 2 or 3 times, pat out again, and cut biscuits. Repeat until dough is used up.
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Brush tops with orange butter sauce.
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Bake for 15 to 20 minutes, or until lightly browned.
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Serve warm or at room temperature with remaining sauce.