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.