These "Upside-Down" biscuits, which soak up an orange glaze as they bake, are fancy enough for a holiday breakfast.
Kids can juice an orange with a reamer, brush the soft margarine or butter on the biscuit dough, and mix the cinnamon sugar on a piece of waxed paper and then sprinkle it on the dough.
Heat the oven to 425 degrees. Grease a 12-muffin tin. (Note: this recipe does not work with muffin liners.)
To make the glaze, combine 1/4 cup of the butter with the orange juice, sugar, and orange zest in a saucepan. Stir over medium heat until the sugar is dissolved and then cook for 2 minutes.
Divide among the muffin cups (the hot syrup should not be handled by a child).
Combine the flour, baking powder, and salt in a medium-size bowl. Cut in the remaining 1/4 cup of butter until the mixture resembles coarse cornmeal.
Add the milk, stirring with a fork until the dough forms a ball. Turn it onto a counter, knead it briefly (4 turns or so), and roll it out into a 1/4-inch-thick rectangle, roughly 12 by 8 inches.
Brush with the softened margarine or butter and sprinkle with cinnamon sugar.
Flour your hands and roll up the dough, jelly-roll style, then cut it into twelve 1-inch slices. Place a slice in each glaze-filled muffin tin.
Bake for approximately 18 minutes or until the biscuits are golden brown. Run a knife around each biscuit, then turn them out, glazed side up, onto a cooling rack with a baking sheet or waxed paper below. Makes 12 biscuits.