As part of a blog tour organized by Great Escapes Virtual Book Tours, today’s post introduces Risky Biscuits, A Sugar and Spice Mystery, the first book in a new culinary cozy series by Mary Lee Ashford.
About the Book
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! *
Scroll down for a recipe for Biscuits and Gravy from Mary Lee Ashford
About the Author
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.
Purchase Links: Amazon Barnes & Noble Kobo iBooks
Biscuits and Gravy Recipe from Mary Lee Ashford
“Mind your own biscuits and life will be gravy.” – a saying from Sugar’s Aunt Crickett
Making your own made-from-scratch biscuits are so easy. Some people prefer drop biscuits, especially if they are going to be covered with tasty gravy. A few ingredients stirred together, drop them by the spoonful and pop them in the oven. Here’s a very simple recipe with basic ingredients you may already have in your kitchen.
2 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
6 tablespoons butter
¾ cup whole milk
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Combine the dry ingredients and set aside.
Cut the butter into the flour mixture either with a pastry cutter or a knife. You can also use a cheese shredder to get small pieces.
Add the milk and stir until the ingredients are combined. Be careful not to overwork the mixture.
If you’re going to cut the biscuits, transfer your dough to a well-floured surface and fold the dough over several times. Use more flour, if you need to, in order to keep the dough from being sticky. And then flatten to about one-inch thick and cut with a biscuit cutter.
If you’d prefer to drop the biscuits, use a spoon to drop the biscuits onto the parchment paper. You may have to add a little more milk to keep the dough the right consistency for dropping, but don’t add too much.
Bake at 425 degrees for 12 minutes or until they are golden brown.
1 lb. pork sausage
¼ cup flour
2 cups milk
Cook sausage in a large skillet over medium heat. Cook thoroughly, stirring frequently.
Stir in flour.
Gradually add milk.
Cook until the mixture bubbles and thickens, stirring constantly so it doesn’t burn.
Reduce heat and simmer a couple of minutes.
Season lightly with salt and pepper.
Spoon over biscuits and eat.
For more biscuit recipes, check out the Risky Biscuits section on Mary Lee Ashford’s Pinterest page. https://www.pinterest.com/maryleeashford/risky-biscuits-book-2/