MARY'S BISCUITS
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
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.
MARY'S SWEET DROP BISCUITS
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
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.
CHEDDAR BISCUIT BREAKFAST SANDWICHES
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.
AUNT MARY'S BISCUITS
This is my favourite recipe for making tea biscuits. My mother-in-law has been using it for years. Aunt Mary's Biscuits
Provided by Ann McMaster
Categories Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients.
- Cut in shortening with pastry cutter or two knives until it resembles coarse meal.
- Pour milk into center and stir with fork until mixture leaves the sides of the bowl.
- Knead carefully on floured board.
- Roll or pat to 3/4 inch thickness and cut with 2-inch cookie cutter.
- Place on ungreased sheet and bake at 450: F for 10 to 15 minutes until nicely browned.
- If you wish, you can brush tops with milk to make them brown nicely.
Nutrition Facts : Calories 142, Fat 6.6, SaturatedFat 1.9, Cholesterol 2.9, Sodium 234.4, Carbohydrate 17.6, Fiber 0.6, Sugar 0.8, Protein 2.8
MARY ROGERS'S SOURDOUGH BISCUITS
This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recipe.
Provided by Dreamgoddess
Categories Breads
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour.
- Let set overnight if the biscuits are wanted for breakfast.
- If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise.
- However, unless the weather is real warm, it is always all right to let it ferment overnight.
- It will get very light and bubbly.
- When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda.
- Work in the lard or shortening with your fingers or a fork.
- Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture.
- Mix into a soft dough.
- Knead lightly a few times to get in shape.
- Roll out to about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter.
- Place close together in a 9 x 13-inch pan, turning to grease tops.
- Cover and set in a warm place to rise for about 45 minutes.
- Bake in a 375 degree oven for about 30 to 35 minutes.
- Leftovers are good split and toasted in a sandwich toaster.
Nutrition Facts : Calories 491.2, Fat 20.1, SaturatedFat 8.2, Cholesterol 24.8, Sodium 806.5, Carbohydrate 66.3, Fiber 2.1, Sugar 3.4, Protein 10.1
More about "marys biscuits food"
MARY B'S BISCUITS | ABOUT US
From marybsbiscuits.com
MARY B'S BISCUITS | PRODUCTS
From marybsbiscuits.com
MARY B'S BISCUITS | FOODSERVICE
From marybsbiscuits.com
MARY B'S BISCUITS
From marybsbiscuits.com
MARY'S KITCHEN CRUSH - CTV
From ctv.ca
MARY’S URBAN KITCHEN FOOD TRUCK MENU
From maryskitchengotl.com
MARY BS TEA BISCUITS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MARY B'S BISCUITS $1.79 | MOOLA SAVING MOM
From moolasavingmom.com
MARY'S SWEET DROP BISCUITS RECIPE - FOOD NEWS
From foodnewsnews.com
BLOODY MARY BISCUITS | TONY CHACHERE'S
From tonychachere.com
MARY B'S BISCUITS | WHERE TO BUY
From marybsbiscuits.com
MARY BERRY'S FORK BISCUITS — KARTHISKITCHENSTUDIO
From karthiskitchenstudio.com
CHEDDAR BISCUIT BREAKFAST SANDWICHES - CTV
From more.ctv.ca
AUNT MARY'S BISCUITS - NEW ENGLAND TODAY
From newengland.com
MARY'S FRIED BISCUITS - RECIPE | COOKS.COM
From cooks.com
RECIPES | MARY MAKES IT EASY | FOOD NETWORK
From foodnetwork.com
AUNT MARY'S BISCUITS RECIPE - FOOD NEWS
From foodnewsnews.com
BISCUITS AND BLOODY MARYS
From pinterest.com
MARY B'S BISCUITS - YOUTUBE
MARIE BISCUITS: A SIMPLE PLEASURE THAT RULES THE WORLD
From biscuitpeople.com
BISCUITS - MASON DIXIE FOODS
From masondixiefoods.com
MARY'S TWISTED BISCUITS - HOME - FACEBOOK
From facebook.com
FOUR EASY BAKED BREAKFASTS TO START THE DAY - CTV
From more.ctv.ca
MARY B BISCUITS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPES - HOME NEW
From marysbusykitchen.com
MARY BAUMFYLDE’S BISCUITS
From eleanorbarnett.com
MARY MAKES IT EASY | FOOD NETWORK
From foodnetwork.com
HOW TO MAKE WHOLE WHEAT BISCUITS (VIDEO) - MARY'S NEST
From marysnest.com
NUTRITION FACTS FOR MARY B'S BUTTERMILK BISCUITS - MYFOODDIARY
From myfooddiary.com
HOW TO MAKE HARDTACK OR SHIP'S BISCUITS - MARY'S NEST
From marysnest.com
MARY'S SWEET DROP BISCUITS - GOOD HOUSEKEEPING
From goodhousekeeping.com
MARY'S GONE CRACKERS | PASSIONATELY, UNABASHEDLY AND IRRATIONALLY ...
From marysgonecrackers.com
MARY'S BED AND BISCUIT - SOPHISTICATED WOMAN MAGAZINE
From sophisticatedwoman.com
MARY BISCUIT - BISCUIT BOX – ALESSI SPA (EU)
From eu.alessi.com
BISCUIT AND SNACKS – MARY FMCG
From mary-fmcg.com
MARíA BISCUITS - THE MOST POPULAR BISCUIT
From adamfoods.com
MARY B'S - BISCUITS CALORIES, CARBS & NUTRITION FACTS | MYFITNESSPAL
From myfitnesspal.com
WHAT ARE MARIA COOKIES (OR BISCUITS) AND HOW ARE THEY USED?
From thespruceeats.com
MARY'S FAMOUS VEGETARIAN BISCUITS AND GRAVY | RECIPES
From mary.codes
MARY-BISCUITS AT FOOD LION - INSTACART
From instacart.com
MARY'S CHEESY BISCUITS: A RECIPE FOR ALL - MARY FONS
From maryfons.com
MARY BERRY'S CHOCOLATE FORK BISCUIT RECIPE - YEAH FOODIE
From yeahfoodie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love