Marys Sweet Drop Biscuits Recipes

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MARY'S SWEET DROP BISCUITS



Mary's Sweet Drop Biscuits image

Categories     Sweet     biscuits     Drop     Marys

Time 45m

Yield 16

Number Of Ingredients 8

3 c. all-purpose flour
1/2 c. sugar
5 tsp. baking powder
3/4 tsp. cream of tartar
1/2 tsp. salt
3/4 c. shortening or butter-flavor shortening
1 1/4 c. milk
2 tsp. vanilla extract

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.

Nutrition Facts : Calories 200 calories

MARY'S SUGAR COOKIES



Mary's Sugar Cookies image

A very good sugar cookie with a hint of almond flavor.

Provided by Pat

Categories     Desserts     Cookies     Sugar Cookies

Yield 30

Number Of Ingredients 9

1 cup butter, softened
1 ½ cups sifted confectioners' sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon almond extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
¼ cup granulated sugar for decoration

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.

Nutrition Facts : Calories 126.3 calories, Carbohydrate 16 g, Cholesterol 22.5 mg, Fat 6.4 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 4 g, Sodium 88.2 mg, Sugar 7.9 g

MARY'S SWEET DROP BISCUITS



Mary's Sweet Drop Biscuits image

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

3 cups all-purpose flour
1/2 cup sugar
5 teaspoons baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup shortening (must be cold!)
1 1/4 cups milk
2 teaspoons vanilla extract

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



Drop Biscuits image

These drop biscuits have a higher ratio of butter and milk to flour than other cut out biscuits, which yield a sticky dough. Once the wet ingredients are pulsed into the dry, we simply scoop drops of dough onto a baking sheet and bake. The result is a coarsely textured, golden biscuit with a tender, buttery crumb.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield about 10 drop biscuits

Number Of Ingredients 17

1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon kosher salt
1 stick cold unsalted butter, diced
3/4 cup whole milk, plus more for brushing
Flavored butters, for serving (recipes follow)
1 stick softened butter
1/4 cup chopped dill
2 tablespoons capers
Zest and juice of 1 lemon
1 stick softened butter
3 tablespoons mango chutney
2 tablespoons roasted curry powder
1 stick softened butter
2 tablespoons pure maple syrup
1 tablespoon adobo sauce, from a can of chipotles

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



Mary's Biscuits image

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

4 cups flour
2 tablespoons baking powder
4 teaspoons sugar
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup shortening (I use Butter Flavor Crisco--the sticks measure exactly 1 cup each)
1 1/3 cups milk

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.

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