Ingredients
1 can (12 oz.) frozen orange juice concentrate
1 1/4 C Pioneer or Big Chief Sugar, divided
1/4 C water
2 C flour
4 tsp. baking powder
1 tsp. salt
1/4 C butter-flavored shortening
3/4 C milk
1/4 C grated orange peel
1 tsp. cinnamon

Directions
Preheat oven to 450 degrees F. In a saucepan, combine orange juice, water and 1 cup Pioneer or Big Chief Sugar and cook for 10 minutes, stirring occasionally. Cool.

In a large bowl, mix the flour, baking powder and salt. Cut in the shortening with a pastry blender or fork until mixture resembles coarse corn meal. Add just enough milk to make a soft dough (it is not necessary to use all of the milk if not needed), stirring quickly. Roll out the dough into an 8 x 16-inch rectangle. Sprinkle the dough with the orange peel, 1/4 cup Pioneer or Big Chief Sugar and cinnamon. Roll up lengthwise (like a jellyroll). Cut into 16 slices. Place cut side down into a deep 9-inch pie pan, placing close together. Pour cooled orange juice mixture over biscuits. Bake for 15-20 minutes or until golden and bubbly. Carefully turn out onto platter while still hot.

**Cooks Note: This is a quick sweet treat using things on hand in your pantry. You can substitute lemon or lime for a different twist. Enjoy!


Recipe submitted by: Teri Rasey-Bolf of Cadillac, MI contestant of the 2006 Michigan's Best Bread Contest.

*Note: Together Zehnders of Frankenmuth, Pioneer Sugar and AAA Living Magazine sponsor a baking contest each spring.