Mimosa Biscuits

This month's recipe comes from Chef Jeremy Langlois of Houmas House Plantation and Gardens in Darrow, Louisiana.

Makes 12 biscuits

Ingredients

2 cups flour

4 teaspoons baking powder

1 teaspoon salt

Zest of 1 orange

2 tablespoons shortening

1/2 cup champagne

1/2 cup orange juice

Directions

Preheat oven to 350ºF. In a mixing bowl, combine flour, baking powder, salt, and orange zest. Work shortening into the flour mixture with the tips of the fingers or cut in with 2 knives. You want to get a mixture where the flour is surrounding little pieces of butter. The mixture should not form into a paste but should be somewhat dry.

Add the champagne and orange juice gradually, mixing with a butter knife or wooden spoon to form a soft dough ball. Roll dough lightly on a floured board to 1/2-inch in thickness. Cut shape with a biscuit cutter and place on a greased baking pan.

Bake for 12 to 15 minutes. Remove from oven and serve warm.