Marys Biscuits Food

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MARY'S SWEET DROP BISCUITS



Mary's Sweet Drop Biscuits image

Don't ask me who Mary is, 'cause I don't know! I found this recipe in some hand-written files. These are easy to make (like most biscuits) and taste great with butter and jam, berries and cream, or a slightly sweet dinner dish.

Provided by JenSmith

Categories     Breads

Time 22m

Yield 16 biscuits

Number Of Ingredients 8

3 cups all-purpose flour
1/2 cup sugar
5 teaspoons baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup shortening (must be cold!)
1 1/4 cups milk
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 425 degrees F.
  • In a large bowl, combine flour, sugar, baking powder, cream of tartar, and salt. Cut in shortening with a pastry blender (or 2 knives) until mixture resembles coarse crumbs. Stir in milk and vanilla extract and mix until just combined.
  • Drop biscuits onto a cookie sheets (use a 1/4 cup measure and space 2 inches apart).
  • Place cookie sheets on 2 oven racks near the center of the oven. Bake biscuits for 12-15 minutes, until they are golden brown, rotating cookie sheets between the upper and lower racks halfway through baking time.
  • Serve warm.

MARY'S BISCUITS



Mary's Biscuits image

These biscuits are a "must" to go along with My Dad's Favorite Chicken & Noodles. They are also good with butter & jam, or honey, or .......

Provided by Mary Scheffert

Categories     Breads

Time 42m

Yield 12 biscuits

Number Of Ingredients 7

4 cups flour
2 tablespoons baking powder
4 teaspoons sugar
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup shortening (I use Butter Flavor Crisco--the sticks measure exactly 1 cup each)
1 1/3 cups milk

Steps:

  • Combine dry ingredients in a large bowl.
  • Cut in shortening with a pastry blender, until mixture resembles coarse crumbs.
  • Cover bowl& refrigerate for about 30 minutes (this step can be skipped, but it makes the dough easier to handle if it's cold).
  • Make a well in the center of the mixture& add milk all at once.
  • Stir just until dough clings together.
  • Preheat oven to 450F degrees.
  • On a lightly floured surface, knead dough gently 10-12 strokes (don't over-knead or handle dough too much, or it will become tough).
  • Roll or pat dough to 1/2" thickness.
  • Cut with a floured 2 1/2" biscuit cutter--cut straight down to the board, then twist& lift cutter--dipping cutter into flour after each cut.
  • Transfer biscuits to an ungreased baking sheet.
  • Place biscuits so they're almost touching, and press two fingers lightly into top of each biscuit.
  • Bake 10-12 minutes or until golden.
  • Remove to wire rack to cool completely.
  • *Note:Placing biscuits close together on baking sheet helps them to rise, as they"climb" on each other.
  • Also, pressing your fingers into the center of each biscuit keeps the middles from rising higher than the sides.

CHEDDAR BISCUIT BREAKFAST SANDWICHES



Cheddar Biscuit Breakfast Sandwiches image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 9 servings

Number Of Ingredients 17

2 cups all-purpose flour (270 grams)
2 teaspoons baking powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into pats (112 grams)
1 cup grated Cheddar (120 grams)
2 tablespoons finely chopped chives
1 1/4 cups plus 2 tablespoons buttermilk (310 milliliters plus 30 milliliters)
7 to 9 breakfast sausage links, casings removed (about 200 grams)
Cooking spray
9 eggs
1/4 cup milk (60 milliliters)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated Cheddar (45 grams)
2 tablespoons finely chopped dill
1/2 cup halved cherry tomatoes (98 grams)

Steps:

  • For the biscuits: Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
  • Stir together the flour, baking powder, garlic powder and salt in a large bowl. Add the butter and snap and rub it in until the butter is pea sized. Stir in the Cheddar and chives, then make a well in the center and add in 1 1/4 cups of the buttermilk. Stir until just combined.
  • Using a large tablespoon or a 1/4 cup ice cream scoop, scoop 9 biscuits onto your prepared baking sheet. Place the biscuits in the fridge while you prepare the eggs.
  • For the eggs: Place a nonstick skillet over medium heat and add the sausage meat. Cook, breaking it apart with a wooden spoon, until golden brown and cooked through, 8 to 10 minutes. Remove the sausage from the pan and set aside.
  • Lightly grease a 9-inch square baking pan with cooking spray. Beat the eggs and milk together in a large bowl. Season with the salt and pepper. Add the Cheddar and dill and pour into the prepared pan. Scatter over the cooked sausage and tomatoes.
  • Retrieve the biscuits from the fridge and brush with the remaining 2 tablespoons of buttermilk. Bake the biscuits and the eggs for 15 minutes, then remove the eggs from the oven and set aside to cool slightly. Rotate the biscuits and continue baking until golden brown, 5 to 10 minutes.
  • Cut the eggs into 9 equal pieces. If serving right away, split the biscuits in half and sandwich in the eggs. If prepping ahead, transfer the eggs to a resealable container and place in the fridge. Cool the biscuits to room temperature and transfer to a resealable container or zip top bag and place in the fridge. Both can be stored for up to four days. To reheat, simply reheat in the microwave. Biscuits can also be split and lightly toasted in the toaster.

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