Sometimes, though not as often as I should, I plan meals around things on sale at the grocery store. The reason I don’t has always been that I have such a large supply of food in my pantry and freezer that I make food based on what I have, not what I just bought. I am always replenishing the food based on sales…I just don’t use it immediately unless it’s perishable.
How does that relate to this bread? Well, orange juice and refrigerator biscuits were on sale. Separately, they would end up served as a drink and perhaps under some gravy, but together? They became this mostly quick to throw together treat.
I made this up as I went along. I know it’s not original at all, but I didn’t bother to find a recipe before I went to work in the kitchen. I started by making a syrup with orange juice, orange rind and sugar. After adding some butter to the finished syrup, I mixed it with the quartered biscuits and then poured the now coated pieces of biscuit into a tube pan. It was gloppy and delicious. All of my sons gave it two thumbs up and fought over the syrup that leaked out onto the serving plate.
1. Info for Orange Bubble Bread
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Orange Bubble Bread
- 1 4 pack of smaller refrigerator biscuits (of course you could use a homemade bread dough here)
- 1 cup sugar
- 1 cup orange juice
- 1 tsp grated orange rind
3. Directions:
- In a saucepan, combine the juice, ¼ cup sugar and rind.
- Boil over medium heat until thickened….maybe 15-20 minutes, stirring periodically.
- When syrup has reduced and thickened to more of a maple syrup consistency than that of juice, remove from heat.
- In the meantime, open biscuit tubes and cut each biscuit into quarters.
- Dip each piece into the melted butter and then dip them into the remaining cup of sugar.
- Dump the biscuits into a greased loaf pan and pour orange syrup over them.
- Bake in a preheated 375 degree oven for 55 minutes (time depends on altitude and heat of your oven) until golden brown and puffy.
- Remove from the oven and carefully turn out onto a serving plate.
- You may want to turn it away from you in case the syrup splashes…it’s very hot.
