Finely grated zest of 1 medium orange (about 1 1/4 teaspoons)
1/3 cup freshly squeezed orange juice
1/4 cup brandy
3/4 teaspoon baking soda
1 cup vegetable oil
3/4 cup walnuts, very finely chopped
Instructions
Bring 1 1/2 cups water, 1 cup honey, 3/4 cup granulated sugar, and 2 (3-inch) cinnamon sticks to a boil in a small saucepan over high heat, stirring until the sugar is dissolved. Reduce the heat down to maintain a simmer and simmer for 5 minutes. Skim off any white scum that rises to the surface. Remove the saucepan from the heat and let the syrup cool to room temperature. Meanwhile, make the biscuits.
Arrange 2 racks to divide the oven into thirds and heat the oven to 350ºF. Line 2 baking sheets with parchment paper.
Whisk 4 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 1/2 teaspoons baking powder, 1/2 teaspoon kosher salt, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves together in a large bowl.
Whisk 1/2 cup granulated sugar, the finely grated zest of 1 medium orange, 1/3 cup orange juice, and 1/4 cup brandy together in a medium bowl. Whisk in 3/4 teaspoon baking soda and let sit for 10 seconds; it will foam and bubble. Whisk in 1 cup vegetable oil until combined.
Pour into the flour mixture and stir with a flexible spatula until a smooth, soft dough forms. If the dough is wet, mix in up to 2 tablespoons more all-purpose flour to bring it all together (but it shouldn’t be too stiff or tough).
Scoop the dough out into golf-ball-size pieces (about 32 grams or 1 1/2 tablespoons each). Shape each one with your hands into a smooth ball, then shape until slightly oval and 2 to 2 1/2 inches long. Place on the baking sheets, spacing them evenly apart, 16 per sheet. Prick the top of each biscuit a few times with a fork (this will help them soak in the syrup later).
Bake, rotating the baking sheets between racks and from front to back halfway through, until deep golden-brown, 20 to 25 minutes total.
Remove and discard the cinnamon sticks from the syrup. While the biscuits are still hot and working in batches of 5, drop them into the syrup and let soak for 30 to 45 seconds on each side (but not for too long or they’ll fall apart). Using a slotted spoon, return the biscuits to the baking sheets. After all the biscuits have been soaked, sprinkle with 3/4 cup finely chopped walnuts (if they don’t stick, brush the biscuits with more syrup first). Let cool completely, about 30 minutes.
