Measure flour into a mixing bowl. Add orange rind. With a pastry blender
or fork and knife, cut the shortening into flour until the texture resembles
coarse meal. Add enough milk to form a soft dough. Turn out onto a floured surface
and lightly knead until smooth. Pat or roll the dough to a thickness of 1/2
inch. Cut with a lightly floured 2-inch biscuit cutter and place rounds on an
ungreased baking sheet.
Dip the sugar cubes thoroughly in the orange juice and press a cube into
the top of each biscuit.