Ingredients

makes 12

　　2 1/2 cups all-purpose flour, plus more for dusting

　　1/3 cup plus 1 tablespoon sugar

　　2 tablespoons finely grated orange zest

　　1 1/2 teaspoons baking powder

　　1 1/4 teaspoons coarse salt

　　1/4 teaspoon baking soda

　　8 tablespoons (1 stick) cold unsalted butter, cut into small pieces

　　1 1/4 cups buttermilk

　　

Step 1

Line a baking sheet with parchment paper; lightly dust with flour. Set aside. Put 1/3 cup sugar and the zest in the bowl of an electric mixer fitted with the paddle attachment. Mix, scraping down the sides of the bowl as needed, until combined, about 3 minutes. Set aside.

　　

Step 2

Whisk together the flour, baking powder, salt, baking soda, and remaining tablespoon sugar in a medium bowl. Using a pastry blender or 2 knives, blend in the butter until the mixture resembles coarse meal. Add the buttermilk; stir with a wooden spoon just until a sticky dough forms.

　　

Step 3

Turn out the dough onto a lightly floured work surface. Pat the dough together, and press into an 8 × 11 × 1-inch rectangle. Sprinkle 2 tablespoons sugar mixture on top. Using a bench scraper or spatula to lift the dough, fold the rectangle into thirds (as you would a letter).

　　

Step 4

Give the dough a quarter-turn. Roll out into an 8 × 11 × 1-inch rectangle. Sprinkle 2 tablespoons sugar mixture evenly on top. Fold into thirds. Transfer the dough to prepared baking sheet. Tightly cover with plastic wrap. Refrigerate 30 minutes.

　　

Step 5

Return the dough to the floured work surface. Roll out again into an 8 × 11 × 1-inch rectangle. Sprinkle 2 tablespoons sugar mixture on top. Fold into thirds. Sprinkle the remaining sugar mixture evenly on top.

　　

Step 6

Preheat the oven to 400°F. Using a 2 1/2-inch biscuit or cookie cutter, cut rounds from the dough (still folded); transfer to a baking sheet. Tightly cover with plastic wrap. Refrigerate 30 minutes.

　　

Step 7

Bake until the biscuits are just browned, 20 to 25 minutes. Transfer biscuits to a wire rack. Serve warm.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.