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RISKY BISCUITS by Mary Lee Ashford | GREAT ESCAPES TOURS Presents Cozy Mystery and Recipe for Jeri Beetles Cat’s Head Biscuits

Risky Biscuits (A Sugar & Spice Mystery) by Mary Lee Ashford is on virtual book tour with Great Escapes Book Tours. The tour stop...

Risky Biscuits (A Sugar & Spice Mystery) by Mary Lee Ashford is on virtual book tour with Great Escapes Book Tours. The tour stops at Readeropolis with a recipe. Enjoy!
Risky Biscuits
(A Sugar & Spice Mystery)
by Mary Lee Ashford

About the Book
Risky Biscuits (A Sugar & Spice Mystery)
Cozy Mystery
2nd in Series
Setting - Iowa
Lyrical Underground (July 9, 2019)
Paperback: 190 pages
ISBN-10: 1516105079
ISBN-13: 978-1516105076
Digital ASIN: B07JDXFM7G

Former magazine editor “Sugar” Calloway’s life has taken a delicious twist since she launched a community cookbook publishing business with blue-ribbon baker Dixie Spicer. Now these amateur sleuths must solve a small-town murder—without getting burned . .
Sugar and Spice Cookbooks’ newest project is a fundraiser organized by the St. Ignatius Crack of Dawn Breakfast Club, famous for their all-you-can-eat biscuits and gravy events. But when a group member is found dead, Sugar and Spice’s priorities change from raising dough to figuring out who put murder on the menu.
The return of former badboy Nick Marchant has stirred the town’s gossips too. Add a few grudges and some old-fashioned greed over a land deal into the mix, and it’s a recipe for mayhem. And when someone serves up a second helping of murder, Sugar and Spice need to sift the guilty from the blameless, or their next breakfast may be their last . . .
* Includes delicious recipes! *

About Mary Lee Ashford

Mary Lee Ashford is a lifelong bibliophile, and avid reader, and supporter of public libraries. In addition to writing the Sugar & Spice mystery series for Kensington Books, she also writes as half of the writing team of Sparkle Abbey, author of the national bestselling Pampered Pets mystery series from Bell Bridge Books.
Prior to publishing Mary Lee won first place in the Daphne du Maurier contest, sponsored by the Kiss of Death chapter of RWA, and was a finalist in Murder in the Grove’s mystery contest, as well as Killer Nashville’s Claymore Dagger contest.
She is the founding president of Sisters in Crime – Iowa and a current board member of the Mystery Writers of America Midwest chapter, as well as a member of Novelists, Inc., Romance Writers of America, Kiss of Death the RWA Mystery Suspense chapter, Sisters in Crime, and the SinC internet group Guppies.
Mary Lee has a passionate interest in creativity and teaches a university level course in Creative Management to MPA candidates, as well as presenting workshops and blogging about creativity. She loves encouraging other writers and is a frequent presenter on a variety of topics at workshops, conferences, and writers’ groups.
In her day job, Mary Lee is a Deputy Chief Information Officer. She currently resides in the Midwest with her husband, Tim, and Sparkle, the rescue cat namesake of the Sparkle Abbey pseudonym. Her delights are reading and enjoying her family and especially her six grandchildren.
Author Links:

Purchase Links:
Amazon    Barnes & Noble     Kobo    iBooks

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Jeri Beetles Cat’s Head Biscuits
These are called Cat’s Head Biscuits because if you make them correctly, once baked, they are as big as a cat’s head. 

4½ cups all-purpose flour
¼ cup granulated sugar
2 tablespoons baking powder
1 teaspoon baking soda
2½ teaspoons salt
cup butter-flavored shortening, cold
¼ cup cold butter
2 cups cold buttermilk
¼ cup melted butter

  1. Place oven rack in upper-middle position and preheat the oven to 450ºF. Grease a 12-inch cake pan. (A deep-dish iron skillet works well too.) 
  2. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
  3. Pour the dry ingredients into a food processor and then add the shortening and the cold butter. Pulse the food processor until the butter and shortening is mixed in. 
  4. Continue pulsing as you add the buttermilk and stop as soon as everything is blended together. 
  5. Turn the dough out onto a floured surface and press it flat with your hands. You’ll want it approximately 2 inches thick.
  6. Using a glass or a three-inch biscuit cutter, cut out your biscuits. If necessary, reshape the dough to get the last couple of biscuits.
  7. Place the biscuits in the pan and brush with the melted butter. Place in the oven right away. 
  8. Bake until golden brown, about 30 minutes. You’ll be able to tell if they’re done by looking at them.

Tips for great biscuits
Don’t over mix the dough. The dough should be fully blended but still have a course texture. In order to get the best rise on your biscuits they should go into the oven when the dough is cold, so if you start with cold ingredients and work quickly, they may actually end up the size of a cat’s head. 

For more biscuit recipes, check out the Risky Biscuits section on Mary Lee Ashford’s Pinterest page. 

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