Best 5 Marys Sweet Drop Biscuits Recipes

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 SUGAR COOKIES

Steps:

• In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours.
• Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar.
• Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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.

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.