These irresistible Orange Knots are a delightful treat that’s surprisingly easy to make! Using readily available refrigerated biscuits as a base, this recipe transforms a simple ingredient into an elegant and flavorful pastry. Perfect for breakfast, brunch, an afternoon snack, or even a light dessert, these orange-infused knots are guaranteed to be a crowd-pleaser. I first encountered a variation of this recipe at a church bake sale—and haven’t stopped making them since!
Health Benefits of the Main Ingredients
While Orange Knots are undeniably a treat, they incorporate ingredients with some nutritional benefits. Oranges are packed with Vitamin C, a powerful antioxidant, and their zest adds a vibrant citrus flavor. Whole wheat biscuits (if substituted) would offer more fiber than traditional ones. Remember, moderation is key when enjoying delicious baked goods!
Ingredients for the Best Orange Knots
- 1 (16 oz) can refrigerated biscuits
- 3 tbsp melted butter
- 2 tbsp granulated sugar
- 1 tbsp orange zest (from about 1 large orange)
- ½ cup powdered sugar
- 1 tbsp freshly squeezed orange juice
- 1 tsp orange zest (from about 1/2 large orange)
Equipment You’ll Need
- Baking sheet
- Parchment paper
- Small bowls (at least 2)
- Whisk
- Pastry brush
Pro Tip: For even easier cleanup, use a silicone baking mat instead of parchment paper. It’s reusable and makes for effortless removal of the finished Orange Knots.
Instructions: Baking Your Orange Knots
1. Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper (or use a silicone baking mat). This prevents sticking and ensures even baking.
2. Prepare the Orange Sugar Coating
In a small bowl, gently combine the granulated sugar and 1 tablespoon of orange zest. Set aside. This step creates a delightful crunchy coating for your knots.
3. Shaping the Orange Knots
Cut each biscuit in half. Roll each half into a rope, about 8-10 inches long. Tie each rope into a loose knot, tucking the ends underneath. Arrange the knots on the prepared baking sheet, leaving a little space between each one for even baking. Personal Tip: I find it easier to roll the biscuit halves on a lightly floured surface. This helps prevent sticking.
4. Butter and Coat the Knots
Brush the tops of the knots generously with melted butter. Then, dip the buttered tops into the orange sugar mixture, ensuring they are well-coated. The butter helps the sugar adhere and adds richness.
5. Baking to Perfection
Bake the Orange Knots for 8-10 minutes, or until they are golden brown and cooked through. Keep a close eye on them during the last few minutes to prevent burning.
6. Making the Orange Glaze
While the knots are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, orange juice, and the remaining 1 teaspoon of orange zest until smooth and pourable. Adjust the orange juice if needed to achieve your desired consistency.
7. Glazing and Cooling
Once the Orange Knots are out of the oven, immediately brush them with the orange glaze while they are still warm. This helps the glaze adhere better. Let them cool for 2-3 minutes before serving. This allows the glaze to set slightly.
Storage and Serving Suggestions
Store leftover Orange Knots in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh, but still delicious the next day. These are fantastic served warm, alongside a cup of coffee or tea for breakfast, or as a delightful dessert after dinner.
Ingredient Substitutions and Tips for Perfect Orange Knots
Biscuits: Feel free to experiment with different types of refrigerated biscuits, such as buttermilk biscuits or whole wheat biscuits, to vary the flavor and texture.
Orange Zest: If you don’t have fresh oranges, you can substitute with 1-2 teaspoons of orange extract, but the fresh zest offers a superior flavor.
Glaze: For a richer glaze, add a teaspoon of melted butter to the powdered sugar mixture.
Frequently Asked Questions (FAQ)
Can I make these Orange Knots ahead of time?
You can prepare the knots up to the baking stage and store them covered in the refrigerator for up to a day. Bake as directed.
Can I freeze these Orange Knots?
It’s best not to freeze the glazed Orange Knots, as the glaze may become soggy upon thawing. However, you can freeze the unbaked, assembled knots before baking. Bake them from frozen, adding a couple of minutes to the baking time.
What if my glaze is too thick or thin?
If the glaze is too thick, add a little more orange juice, a teaspoon at a time, until you reach your desired consistency. If it’s too thin, add a little more powdered sugar.
Orange Knots
Ingredients
Method
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, combine granulated sugar and 1 tbsp orange zest.
- Cut each biscuit in half and roll each half into a rope. Tie each rope in a loose knot, tucking the ends underneath. Place knots on the prepared baking sheet.
- Brush the tops of the knots with melted butter, then dip the buttered tops in the orange sugar mixture.
- Bake for 8-10 minutes, or until golden brown.
- While the knots are baking, whisk together powdered sugar, orange juice, and remaining orange zest in a small bowl to make the glaze.
- While still warm, brush the knots with the orange glaze. Let cool for 2-3 minutes before serving.
