Recipe: Upside-Down Orange Biscuits
Description: This recipe comes from an old church cookbook from Belfast, Maine dated 1954.  I love to collect cookbooks, and I bought this one years ago at an antique shop.  
These biscuits are so good--and with orange being my favorite flavor, it's easy to eat at least 2 at a time.  
Remember, they are biscuits, not rolls.  
enjoy!
Ingredients: [{"text": "1/4 cup(s) butter"}, {"text": "1/2 cup(s) orange juice"}, {"text": "1/2 cup(s) sugar"}, {"text": "2 teaspoon(s) grated orange rind"}, {"text": "2 cup(s) flour"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "3 teaspoon(s) baking powder"}, {"text": "3-4 tablespoon(s) shortening"}, {"text": "3/4 cup(s) whole milk"}, {"text": "1/4 cup(s) sugar"}, {"text": "1/2 teaspoon(s) cinnamon"}]
Instructions: Combine butter, orange juice, sugar and orange rind, and cook for two minutes.
Pour into nine muffin pans.
Sift flour, salt and baking powder, then cut in the shortening.
Add milk and then stir until the dough follows the fork around the bowl.
Knead 1/2 minute
Roll 1/4 inch thick
Sprinkle with cinnamon and sugar mixture and then roll like a jelly roll.
Slice 1 inch thick, and then place cut-side down over the orange mixture in the muffin cups
Bake in a 400 degree oven for 20 minutes (maybe a couple more)
makes 9 biscuits
After they come out of the oven, take each muffin from the cups and turn them right side up--you can spoon any sauce that is left in the muffin cups over the muffins
