Marys Sweet Drop Biscuits Recipes

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.

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.

Steps:

• Heat oven to 450. Grease cookie sheet.
• In bowl, combine flour, sugar, baking powder and salt; blend well. With a fork or pastry blender cut in shortening until mixture is crumbly. In small bowl, combine milk and sour cream. Add all at once to flour mixture. Stir just until moistened. Drop by T. onto greased cookie sheet. Bake 10-12 minutes or until golden brown.

Steps:

• Mix all ingredients and pour in greased casserole.
• Mix topping ingredients together and sprinkle over top casserole.
• Bake at 350 degrees for 30 to 35 minutes.
• Enjoy.

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.

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.