These quick and easy orange-glazed rolls are made from biscuit dough instead of yeast dough. You can build a meal around them by adding sausage links, scrambled eggs, and fresh fruit slices to the menu.

Orange syrup (directions follow)
2 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 c. solid shortening
3/4 c. milk
2 tbsp. butter, melted
1/4 c. sugar
1/2 tsp. ground cinnamon

Prepare orange syrup and pour into a round 8 or 9-inch baking pan; let cool while preparing biscuit dough.

In a medium-size bowl, combine flour, baking powder, and salt. With a pastry blender or 2 knives cut in shortening until fine crumbs form. Stir in milk. On a lightly floured board gently knead dough 20 to 25 times. Roll dough into a 10 x 13-inch rectangle. Brush surface with melted butter. Stir together sugar and cinnamon; sprinkle evenly over buttered dough.

Starting with narrow end, roll lengthwise into a cylinder. Cut into 10 equal slices and arrange, slightly apart and cut side down, over syrup in pan. Bake in a 425 degree oven for 30 minutes or until tops are browned. Invert immediately onto a serving plate; let pan rest briefly on rolls so syrup can drizzle over them. Serve warm. Makes 10 rolls.

Orange Syrup: In a pan, combine 3 tablespoons butter, 1/3 cup each sugar and orange juice, and 1 1/2 teaspoons grated orange peel. Boil gently over medium heat, uncovered, for about 3 minutes or until syrup thickens slightly and is reduced to 2/3 cup.