Best 3 Marys Biscuits Recipes

FORK BISCUITS

Steps:

• Preheat the oven to 180°C /fan 160°C/ gas 4. Lightly butter two baking trays. Measure the butter into a bowl and beat to soften. Gradually beat in the sugar and then the flour. Bring the mixture together with your hands to form a dough. Form the dough into 16 balls about the size of a walnut and place spaced well apart on the prepared baking trays. Dip a fork in a little water and use this to flatten the biscuits. Bake in the preheated oven for 15-20 minutes until a very pale golden. Lift off the baking tray and leave to cool completely on a wire rack. Get your copy of Simple Comforts, Mary Berry's essential new guide to comfort cooking. Featuring over 120 delicious, foolproof recipes, including a whole chapter of Mary's favourite new bakes and puds:

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.

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.