Mary Jo'S Famous Biscuits
Mary Jo's Famous Biscuits are flaky, buttery treats with a hint of sweetness, perfect for breakfast or brunch, suitable for family gatherings and comfort food lovers.
Ingredients
Instructions
- Preheat oven to 425°F.
- Combine flour, sugar, baking powder, and salt in a bowl.
- Cut in margarine or butter using a pastry blender until the mixture resembles cornmeal and peas.
- Add cold milk and stir gently with a flat-edged spoon until the dough comes together.
- If the mixture is too wet, add more flour; if too dry, add more milk.
- Place the dough on a well-floured surface and knead 13 to 15 times.
- Roll out the dough to 1-inch thickness.
- Use a biscuit cutter to cut out biscuits.
- Bake for 15 minutes.
Tips & Substitutions
For lighter biscuits, ensure your ingredients are cold, especially the butter or margarine. If you don't have baking powder, you can substitute with a mix of baking soda and cream of tartar. Consider adding herbs or cheese for a savory twist. For a sweeter variation, try adding chocolate chips akin to Grandma Nulton'S Chocolate Cookies.
Serving Suggestions
These biscuits are perfect served warm with butter and jam or alongside a hearty bowl of Jan'S Cream Of Tomato Soup. They also make a great base for breakfast sandwiches. Pair them with scrambled eggs or use them to soak up gravy at dinner for a delicious comfort food experience.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped in plastic wrap and foil for up to 3 months. To reheat, place them in a preheated oven at 350°F for about 10 minutes until warmed through, restoring their flaky texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Jo'S Famous Biscuits contains roughly 76 calories, with 0g protein, 2g carbohydrates, and 8g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour for a healthier option. Keep in mind that the texture may be denser and you may need to adjust the liquid slightly.
What can I do if my dough is too sticky?
If your dough is too sticky, sprinkle in a little more flour, a tablespoon at a time, until you achieve the right consistency. Be careful not to overwork the dough, as this can lead to tougher biscuits.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, shape the biscuits, and refrigerate them for up to 24 hours before baking. This allows you to have fresh biscuits ready in no time, perfect for busy mornings!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).