*Baked biscuits can be stored overnight at room temperature, wrapped lightly in foil. Even though they are best the first day, they reheat nicely in a toaster oven.
*If you don't have pumpkin spice, substitute cinnamon or you can use this mixture: 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves or ground all spice, 1/8 teaspoon ground nutmeg (I use freshly grated)
*You can completely eliminate the orange zest or reduce the amount to just a pinch for a lighter hint of orange flavor.
*If you like your biscuits crusty on all sides, place them far enough apart on the baking sheet so that they don't touch another biscuit when they bake. They may also bake in less time, so keep an eye on them.
*If you prefer cutting your biscuits into shapes, roll or pat the dough and cut with a floured cutter. Push straight down with the cutter and do not twist to release it as you may seal the edges of the dough, making it more difficult for them to rise. Re-roll the scraps and cut again. (This is not my preferred method)
Adapted from Alton Brown's Southern Biscuits
The Merchant Baker © 2015