Cody Casey
Frying biscuit dough is a quick and easy way to make a delicious breakfast or dessert. You can use canned biscuit dough, or make your own from scratch, and the process is simple: separate the dough into individual biscuits, melt butter in a pan, and fry the biscuits until golden brown. You can also deep fry biscuit dough for a more puffed-up texture. Fried biscuits can be served sweet, with honey, butter, cinnamon, sugar, or maple syrup, or savoury, with sausage gravy, fried chicken, or egg.
| Characteristics | Values |
|---|---|
| Ease of preparation | Easy and quick to make, with few ingredients and simple steps |
| Taste and texture | Buttery, soft, flaky, and crispy with a crunchy exterior and fluffy interior |
| Versatility | Suitable for breakfast, dessert, or a side; can be served sweet or savoury |
| Storage | Leftover biscuit dough should be refrigerated in an airtight container and used within 4-5 days, or frozen for longer storage |
| Frying method | Deep frying in oil, butter, vegetable oil, shortening, or bacon grease; can also be cooked in a skillet, Dutch oven, or cast iron pan |
| Type of biscuit dough | Canned biscuit dough works well, especially "homestyle" or "Southern" varieties; avoid flaky biscuits |
| Serving suggestions | Serve with apple butter, honey, cinnamon sugar, maple syrup, jams, gravy, or fried chicken |
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What You'll Learn
Frying canned biscuit dough
To fry canned biscuit dough, start by separating the biscuits into individual pieces. You can tear them into thinner halves to make twice as many biscuits as you started with. Then, melt butter on a griddle, in a frying pan, or in a cast-iron skillet. You can also use vegetable oil, shortening, or bacon grease instead of butter, heating the oil to around 275°F to 375°F. Place the biscuits in the hot fat and fry until they develop a golden brown hue. Flip and fry the other side. If you like a lot of browning, you can add more butter at this point. Transfer the fried biscuits to a paper towel to absorb excess oil, then serve.
Fried biscuits made from canned dough are soft and flaky with a little crunch. You can serve them with sweet toppings like maple syrup, jams and jellies, honey, or apple butter. They also work well as a base for eggs Benedict or as a crusty bread for a fried chicken sandwich. You can also make them savoury by topping them with salted butter and honey or serving them with fried chicken and classic sides like mac and cheese, collard greens, and mashed potatoes.
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Frying from scratch vs. store-bought
Frying biscuit dough is a great way to make a quick, tasty treat, and you can use either store-bought or homemade dough. There are some differences to consider when deciding between frying from scratch or using store-bought dough.
Store-Bought Biscuit Dough
Using store-bought biscuit dough is a convenient option that can save time and effort. It is a versatile option that can be used for both sweet and savoury dishes. Store-bought dough is typically already prepared and portioned, making it easy to fry up a quick treat. It is also a consistent product, so you can expect similar results each time you fry it. This option is excellent for those short on time or who don't want to spend time preparing dough from scratch.
Making Biscuit Dough from Scratch
Making biscuit dough from scratch offers more customisation options and control over the ingredients used. It allows you to experiment with different flavours and textures. For example, you can make the dough flaky or plain, depending on your preference. Preparing the dough yourself also ensures freshness and allows you to avoid any preservatives or additives that may be in store-bought dough. However, making dough from scratch requires more time and effort, including preparation and clean-up time.
Frying Process
Whether you use store-bought or homemade dough, the frying process is similar. You will need a deep pan or skillet that can hold enough oil to cover the biscuits. Heat the oil to 375 °F, and fry each side of the biscuit for 2-3 minutes, or until golden brown. Frying gives biscuits a crispy exterior and a soft, fluffy interior. You can also coat them in cinnamon and sugar for a sweet treat.
Storage
Both store-bought and homemade biscuit dough should be kept refrigerated when not in use. Leftover dough should be refrigerated in an airtight container and used within 4-5 days. For longer-term storage, it is best to freeze the biscuits or baked biscuits rather than the raw dough, as freezing can affect the texture.
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Oil temperature and type
To pan-fry biscuit dough, you will need a deep pan or cast-iron skillet that can hold enough oil to cover the biscuits. The oil should be heated to 350°F to 375°F before adding the biscuits. This temperature will ensure that the biscuits fry evenly and puff up slightly.
You can use various types of oil for frying biscuit dough, including vegetable oil, shortening, bacon grease, or even butter. Some recipes recommend using butter for a richer flavour, while others suggest vegetable oil for a more neutral taste. If you prefer a crispier biscuit, you can tear the dough into thinner halves before frying, as this will increase the surface area exposed to the hot oil and create a crunchier texture.
It is important to note that the type of oil you use may affect the flavour and texture of your fried biscuits. For example, using butter or bacon grease will impart a richer, more savoury flavour, while vegetable oil will result in a more neutral taste. Additionally, the smoke point of the oil (the temperature at which it begins to burn and smoke) should be considered when choosing an oil for frying. Oils with higher smoke points, such as vegetable oil or shortening, are better suited for frying at higher temperatures without burning.
When frying, it is crucial to use a long-handled utensil or tongs to avoid hot oil splatters. Always exercise caution when handling hot oil to prevent burns or accidents.
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Texture and taste
Pan-fried biscuits are a quick, easy, and tasty treat that can be made in a variety of ways. They can be made from scratch or using canned biscuit dough, and can be served as a sweet or savoury dish.
The texture of pan-fried biscuits varies depending on the type of biscuit dough used and the method of frying. When using canned biscuit dough, it is recommended to use plain, homestyle, or Southern biscuits, as flaky biscuits tend to lose their structure during frying. Homestyle biscuits fry to a soft, fluffy inside with a crispy exterior, while Southern-style biscuits, usually made with buttermilk, result in a tender, easy-to-pull-apart texture.
For a crispier biscuit, the dough can be torn into thinner halves before frying, creating a crunchy exterior while maintaining a soft and flaky inside. Frying the biscuits in butter or oil at the right temperature also contributes to the desired texture, with a crispy exterior and a soft and fluffy or flaky inside.
The taste of pan-fried biscuits is versatile and can be customised to suit different preferences. They can be served plain or with a variety of toppings and dips, such as butter, honey, cinnamon-sugar, apple butter, or jam. They can also be turned into a heartier meal by using them as a base for eggs Benedict, fried chicken sandwiches, or as a side with fried chicken.
Additionally, pan-fried biscuits can be made into a sweet treat by coating them in sugar, cinnamon and sugar, or serving them with apple butter, honey butter, or maple syrup. They can be enjoyed as a breakfast option, a teatime snack, or even as a camping treat, as they can be easily reheated over a campfire.
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Serving suggestions
Pan-fried biscuits are incredibly versatile and can be served with a variety of toppings and accompaniments. They can be enjoyed as a sweet treat or a savoury dish. Here are some serving suggestions:
Savoury Options:
- For breakfast, serve with butter, jam, or jelly. You can also add some sausage gravy for a hearty meal.
- For a quick and easy dinner, ladle warm chicken pot pie filling over the biscuits for a comforting, open-faced meal.
- Create a fried chicken sandwich by adding a piece of fried chicken, mayo, fresh coleslaw, and a drizzle of hot honey.
- Turn them into a loaded bacon, egg, and cheese breakfast sandwich.
- Serve with fried chicken and a generous helping of salted butter and honey.
- Enjoy with classic breakfast items like bacon, eggs, sausage, baked beans, tomatoes, and mushrooms.
Sweet Options:
- Coat the biscuits in cinnamon and sugar for a sweet treat. You can also add a drizzle of maple syrup or honey.
- Turn them into mini strawberry shortcakes or donut-style treats with a sprinkle of granulated sugar, cinnamon, and powdered sugar.
- Fillings like Nutella, marshmallow fluff, or apple pie can also be used for a fun, playful dessert.
- For a hearty dessert, create a cobbler with apples, peaches, or blueberries.
These suggestions offer a range of creative ways to serve pan-fried biscuits, catering to both savoury and sweet preferences.
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Frequently asked questions
Yes, you can pan fry biscuit dough.
Canned biscuit dough is recommended, with descriptors like "homestyle" or "Southern". Avoid the flaky variety, as they tend to lose their structure during frying.
You can use a deep pan, cast iron skillet, griddle, or Dutch oven.
You can fry biscuit dough in butter, vegetable oil, shortening, bacon grease, or lard.
Separate the biscuits into individual pieces, then melt butter or heat oil in the pan. Fry the biscuits until golden brown, then flip and cook the other side. Place the fried biscuits on a paper towel to absorb excess oil.
