Marys Sweet Drop Biscuits Food

DROP BISCUITS

Steps:

• Preheat the oven to 400 degrees F.
• Place the flour, baking powder and salt into a food processor and pulse a few times to combine. Add the butter and pulse until the dry ingredients and the butter are mostly combined. (Alternatively, cut the butter into the dry ingredients with a pastry cutter.) Drizzle in the milk and pulse (or stir) just until the dough comes together. Do not over mix.
• Using a regular table spoon, or large spoon, drop spoonfuls of the mixture onto baking trays and bake until nice golden brown, 20 to 25 minutes. If desired, brush with melted butter after you remove them from the oven.

SWEET BISCUITS FOR BREAKFAST OR SHORTCAKE

Steps:

• Preheat oven to 400, I place a rack in lowest position in the oven.
• Combine dry ingredients.
• Cut in butter.
• Stir in liquid until it just begins to pull from the sides- it will be pretty moist.
• Spread 1/4 C flour on a pastry board and dump the dough onto the flour.
• Gently turn the dough until all sides are covered with flour.
• Knead by gently rubbing the dough into the flour, a scant 8 to 10 turns.
• Pat the dough into a 1 inch thich slab.
• Cut into rounds with a sharp round biscuit cutter- I use a 2 1/2 inch cutter-- you can push the scraps together to make room to cut a few more, try not to knead it too much.
• Place on insulated cookie sheet about 1/2 inch apart.
• Put in HOT oven and bake for 12- 15 minutes.
• You can test by lifting the top layer of the center biscuit; if it's done it will look dry inside and the edges will be golden.
• (I get 9 biscuits when I use a 2 1/2" cutter).

MARY'S SWEET DROP BISCUITS

Steps:

• Preheat oven to 425 degrees F. Grease 2 cookie sheets.
• In large bowl, combine flour, sugar, baking powder, cream of tartar, and salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Stir in milk and vanilla extract; quickly mix until just combined.
• Drop dough by 1/4 cups, 2 inches apart, onto cookie sheets to make 16 biscuits.
• Place cookie sheets on 2 oven racks; bake biscuits 12 to 15 minutes until golden, rotating cookie sheets between upper and lower racks half-way through baking time. Serve warm. Or, if not serving right away, cool biscuits on wire rack. Store in tightly covered container to reheat before serving. Makes 16.

MARY'S SWEET DROP BISCUITS

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.

DROP BISCUITS

Steps:

• Preheat the oven to 400˚ F. Line a baking sheet with parchment paper. Combine the flour, baking powder, sugar and salt in a food processor. Pulse to combine. Pulse in the butter just a few times, until it is in pea-size pieces. Add the milk and pulse just until the dough comes together.
• Scoop 1/4 cupfuls of dough with a cup measure or ice cream scoop onto the baking sheet (about 10 scoops). Brush the tops lightly with milk. Bake until golden, 15 to 20 minutes.
• Mash butter with dill, capers, lemon zest and juice.
• Puree butter with mango chutney and curry powder.
• Puree butter with maple syrup and adobo sauce.

SUNSET SWEET POTATO DROP BISCUITS

Steps:

• Preheat oven to 400°F Coat baking sheet with cooking spray.
• Combine sweet potatoes, oil, syrup, vinegar, and salt in large bowl. Sift in flour, baking powder, and nutmeg.
• Cut dry ingredients into sweet potato mixture with fork until mixture comes together. Stir in 2 to 3 Tbs. water, or enough to get dough to hold together.
• Drop golf ball-size rounds of dough onto prepared baking sheet. Bake 15 to 17 minutes, or until tops are lightly browned and firm to the touch. Serve warm.

MARY'S BISCUITS

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.

AUNT MARY'S BISCUITS

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.