FRIED BISCUITS
This recipe is best with plain, homestyle / Southern, or buttermilk biscuits. Don't use the flaky refrigerated biscuits for this fry biscuit dough recipe.
Provided by LittleCooksReadingBooks.com
Categories Breakfast
Time 30m
Number Of Ingredients 4
Steps:
- Add oil to a deep saucepan, dutch oven or small pot. Heat to 375 °F.
- If coating with cinnamon and sugar (optional), mix together cinnamon sugar in a small bowl. Set aside.
- Remove biscuits from container. Using kitchen scissors or a knife, cut each biscuit into 4 sections. For each section, roll into a ball and then slightly flatten to a disc shape.
- Drop each biscuit "disc" into the hot oil. Do not overlap. Fry for 2-3 minutes on each side, or until light golden brown.
- Using a slotted spoon, remove fried biscuits from oil and transfer to a paper towel lined plate to drain. If using cinnamon and sugar, transfer fried biscuits to bowl of cinnamon sugar. Flip once to cover biscuits on both sides with sugar mixture. Cool slightly before serving.
- Serve plain or with apple butter, cinnamon butter, honey, honey butter or melted chocolate.
Nutrition Facts : Calories 989 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 109 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 15 milligrams sodium, Sugar 4 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 96 grams unsaturated fat
STOVE TOP BISCUITS
Make and share this Stove Top Biscuits recipe from Food.com.
Provided by Ransomed by Fire
Categories Breads
Time 17m
Yield 12 biscuits, 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine dry ingredients.
- Cut in margarine with a fork, pastry cutter, or your fingers.
- Stir in milk.
- Form dough into 12 biscuits.
- Melt 2 tablespoons margarine in an iron skillet over medium/low heat.
- Fry half of the biscuits for about 6 minutes on each side, and drain on paper towels.
- Repeat with 2 more tablespoons of margarine and remaining dough.
SKILLET BISCUITS
This recipe is more about the technique than the ingredients. I've added a bit more description since the first review. Making biscuits in a skillet rather than the oven is something I picked up from Joy of Cooking. It's a great alternative when you just don't want to heat up the kitchen by turning on the oven. Any rolled biscuit dough will do. NOTE: The texture may be a bit different when the biscuits are made on the stovetop, sometimes mine are a bit more dense than when baked, but they taste really good. I'm including the buttermilk biscuit recipe from Joy of Cooking, which is also wonderful and tender when rolled and baked. Yield is approximate, depending on the recipe you end up using.
Provided by pattikay in L.A.
Categories Breads
Time 30m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix together dry ingredients in a large bowl.
- Cut in shortening or butter.
- Add and lightly mix buttermilk.
- Turn dough onto a floured surface and knead gently for 1/2 minute.
- Pat the dough to a thickness of 1/4 inch.
- Cut with a biscuit cutter (or knife, depending on what shape you like).
- If you want to bake the biscuits, bake 10-12 minutes at 450.
- For skillet biscuits:.
- Cook the biscuits on a lightly greased hot skillet/griddle about 1 inch apart.
- Use your best judgement as to the heat - I generally use a more moderate flame and brown biscuits 3 to 4 minutes each side, though the original recipe says to brown them for 5-7 minutes each side over high heat.
- As mentioned above - the biscuits will not be light and fluffy like with baked biscuits - so don't wait for them to rise and be puffy. They will be more dense.
- The best approach is to keep an eye on them and turn them when they are browned and dry-looking on one side before turning them over.
Nutrition Facts : Calories 56, Fat 2.3, SaturatedFat 0.6, Cholesterol 0.3, Sodium 113.2, Carbohydrate 7.6, Fiber 0.2, Sugar 0.6, Protein 1.2
FRIED BISCUITS
Deep fried biscuits not for for dieters but delicious for breakfast or with soup. These can also be made ahead and reheated. Recipe source: Bon Appetit (July 1980)
Provided by ellie_
Categories Yeast Breads
Time 22m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Dissolve yeast in milk and let stand 10 minutes or until foamy.
- Stir in shortening.
- Gradually add flour, sugar and salt and mix until smooth.
- Cover with a damp cloth or plastic wrap and let stand until doubled (2 hours).
- On a floured board roll dough into rectangle 1/4 inch thick.
- Heat oil in deep frying or large skillet to 375-degrees F.
- Cut dough with biscuit cutter (or use a drinking glass) and drop a few at a time into the oil.
- When biscuit is puffed and brown turn and brown other side.
- Remove with a slotted spoon and drain on paper towels.
- These can be made ahead and reheated in a 200-degree oven for 5-10 minutes.
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FRIED CANNED BISCUITS - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
4.9/5 (16)Category BreakfastCuisine American, SouthernTotal Time 20 mins
- Pull the biscuits apart to make twice as many as the amount in the can. Melt butter on griddle or in skillet
- I heat my griddle to about 350 degrees. Brown biscuits on one side, flip and brown on the other side.
- Add butter to griddle to make biscuits brown more. Serve with maple syrup or your favorite jams and jellies. Makes 16 fried biscuits. Enjoy these fried canned biscuits!
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