Best 11 Fried Biscuits Recipes

FRIED CHICKEN BISCUITS WITH HOT HONEY BUTTER

Steps:

• Prepare the biscuits: In a bowl, use a fork to mix the flour, baking powder, sugar and salt. Add butter and use the fork to mash it into the flour until the mixture resembles large, lumpy crumbs. Stir in milk until a dough comes together.
• Flour your hands, then gently gather and knead the dough in the bowl for 2 to 3 minutes, or until it springs back slightly to the touch. (If the dough is sticky, sprinkle additional flour as needed.) Cover bowl loosely with plastic wrap and rest dough in fridge for half hour.
• Heat oven to 425 degrees. On a lightly floured surface, use a floured rolling pin to roll the dough to 1 to 1 1/2 inch thickness. Use a floured knife or round cutter to cut 6 biscuits, about 3 1/2 inches wide. Reroll the scraps and cut again as needed.
• Place biscuits on a baking sheet and bake for 15 to 20 minutes, or until they have puffed up and the tops are slightly golden. Let cool completely on a wired rack at room temperature. Transfer to an airtight container if not using until the next day.
• Prepare the chicken: Trim excess fat and any membranes from the meat, then lightly hammer the thickest parts of the thighs with a mallet or rolling pin. Season each side with salt.
• Mix flour, cayenne and salt in one wide bowl. Beat eggs in a second wide bowl, and place panko in a third. Dip each chicken thigh in flour, coating it all over and patting off the excess, then in egg, allowing extra egg to drip off, then in panko, making sure each thigh is entirely coated in bread crumbs, and using your hands to press loose crumbs into any places where they look scarce.
• In a large, heavy bottomed skillet, pour in oil to a 2-inch depth and heat to 350 degrees. Fry 2 thighs at a time, flipping them over every two minutes or so, until golden brown and crisp all over, about 8 minutes total. Transfer to a wire rack set over a paper towel-lined sheet pan and season lightly with salt. Let cool entirely at room temperature, at least 1 hour. At this point, you can assemble the sandwiches or transfer the rack to the fridge and leave the chicken uncovered overnight.
• Assemble the sandwiches: When both the chicken and biscuits have cooled (or the next day), mix together soft butter, honey and hot sauce until smooth. Cut open cooled biscuits, smear each cut side with honey butter, and sandwich with a piece of chicken. If traveling, loosely wrap each sandwich in a piece of parchment paper and pack side by side in a hard container, in a single layer, so the sandwiches aren't crushed. Serve with additional hot sauce and pickles on the side.

THE NASHVILLE HOUSE FRIED BISCUITS

Steps:

• In a large bowl, dissolve yeast in warm water.
• Stir in other ingredients, and enough flour to form a soft dough.
• Knead lightly for 5 or 6 minutes then form into a ball.
• Let dough rise till doubled, 40 - 60 minutes.
• Punch down dough and turn out onto a lightly floured surface.
• Roll out to 1/2" thickness and cut with 1 1/2" biscuit cutter.
• Let biscuits rise for 15 - 20 minutes while frying oil/fat heats.
• Heat frying oil/fat to just over 350 degrees F.
• If fat is too hot, the biscuits will be soggy in the center.
• Drop biscuit into the hot fat, a few at a time.
• Fry for 1 or 2 minutes till golden on the bottom.
• Flip each biscuit over (if it doesn't flip by itself!) and fry until golden brown.
• Drain on absorbent paper.
• Cut a biscuit open to check for doneness, and adjust frying time if needed.
• Serve warm with lots of apple butter, to be authentic.
• These freeze well - just reheat wrapped in foil in a warm oven.

CHICKEN FRIED STEAKS AND CREAMED PAN GRAVY WITH BISCUITS

Steps:

• Preheat large, heavy skillet over medium high heat.
• Set steaks on to a waxed paper lined work surface and cover with another piece of waxed paper. Pound steaks to 1/4-inch thick. Pull steaks off work surface and set to the side. Line work surface with more waxed paper. Pour 1/2 cup flour into 2 piles on opposite sides of the work space. Add cornmeal, paprika, salt and pepper to 1 pile of flour. Beat eggs and water in a pie plate or shallow dish.
• Cut steaks into 4 portions and coat in flour, eggs, then seasoned flour and cornmeal.
• Add 2 tablespoons oil to hot pan and cook 2 steaks at a time. Brown steaks about 2 minutes per side, or until cooked and remove from the pan. Add 2 tablespoons more oil and repeat with remaining 2 steaks. Remove steaks to serving platter and pour off all but 2 to 3 tablespoons of drippings. Add 2 tablespoons flour to drippings and cook 2 minutes. Whisk in broth and season with salt and pepper. Whisk half and half or cream into gravy. When gravy bubbles, remove from heat.
• Serve steaks and warm biscuits with gravy on top.

KFC AND KENTUCKY FRIED CHICKEN BISCUITS

Steps:

• Preheat oven to 425ºF.
• Sift together flour, salt, sugar and baking powder into mixing bowl.
• Make a well in the flour mix and add the milk.
• Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed.
• Add milk, if needed to form, and mix.
• Turn onto floured board, and knead gently 6 to 8 times.
• Pat dough to 1/2-inch thickness.
• Cut into biscuits.
• Place on baking sheet and brown in oven 10-13 minutes.
• Makes about 9 biscuits.

OVEN-FRIED CHICKEN WITH BISCUITS

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow bowl, stir 1/2 cup Bisquick mix, the salt, paprika and pepper. Coat chicken with Bisquick mixture; place skin sides down in pan. Bake 35 minutes.
• In medium bowl, stir all biscuit ingredients until soft dough forms.
• Turn chicken, pushing pieces to one side of pan. Drop dough by 8 (1/4-cup) spoonfuls into pan in single layer next to chicken. Bake about 15 minutes longer or until biscuits are light golden brown and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).

SOUTHERN FRIED EGGS OVER BUTTERMILK BISCUITS WITH SAUSAGE GRAVY

Steps:

• Heat 1 tablespoon oil or butter in a large skillet over medium-high heat. Crack 4 eggs into skillet, and cook, uncovered, until whites are set, about 2 minutes. (If you prefer to cook your yolks further, cover skillet.) Transfer to a plate. Repeat. Arrange 1 or 2 biscuits on each plate. Top with gravy. Place 1 egg on each biscuit. Season with salt, pepper, and hot sauce.

FRIED BISCUITS

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.

FRIED CHICKEN AND BISCUITS WITH PINK PEPPERCORN-HONEY BUTTER

Steps:

• For pink peppercorn-lime honey:
• Place peppercorns in small skillet and stir over medium heat until slightly darker in color, about 2 minutes. Remove from heat and cool in skillet. Using mortar with pestle, coarsely crush peppercorns. Transfer peppercorns to small bowl. Mix in honey, lime juice, lime peel, and 1/4 teaspoon coarse salt. Let stand at room temperature at least 30 minutes before using. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
• For pink peppercorn-honey butter:
• Whisk all ingredients in small bowl. Cover; chill. DO AHEAD: Can be made 2 days ahead. Bring to room temperature before using.
• For chicken:
• Whisk 4 cups buttermilk, 2 tablespoons coarse salt, and hot pepper sauce in large bowl. Add chicken; turn to coat and press to submerge. Cover and chill overnight. Drain and pat dry.
• Place rack on large rimmed baking sheet. Whisk flour and next 4 ingredients in another large bowl. Sprinkle chicken generously with salt and pepper. Divide flour mixture between 2 wide shallow bowls. Place 2 cups buttermilk in medium bowl between bowls of flour mixture.
• Dredge chicken, 1 piece at a time, in 1 bowl of flour mixture, then buttermilk, then in second bowl of flour, gently tapping off excess. Place on prepared rack and let airdry 30 minutes to 1 hour.
• Meanwhile, place another rack on another large rimmed baking sheet. Pour enough oil into heavy large pot to reach depth of 1 1/2 to 2 inches. Attach deep-fry thermometer to side of pot. Heat oil over medium-high heat to 280°F to 300°F. Working with 3 chicken pieces at a time, fry until deep golden brown and cooked through, adjusting heat to maintain oil temperature, 12 to 14 minutes per batch. Transfer to clean rack on baking sheet.
• Place 2 chicken pieces on each plate. Place biscuits alongside chicken. Serve with pink-peppercorn butter and honey.

CHICKEN FRIED BISCUITS AND GRAVY

Steps:

• Place chicken breasts in plastic bag with 2 cups buttermilk. Refrigerate 2 hours.
• Cook buttermilk biscuits as directed on package. Once done, keep warm in the oven.
• Gravy:.
• In skillet, brown breakfast sausage. Do NOT drain.
• Once cooked, add 2 tablespoons flour, 1/2 teaspoons browning seasoning and 2 cups milk. Keep on med-low and mix. (You may add more flour or milk for desired consistency).
• Chicken:.
• While browning sausage, heat shortening in electric skillet to 350°F
• In bowl, mix 2 cups flour and seasoning salt (optional).
• Dip each chicken breast in the flour mixture to coat.
• Place in the electric skillet and cook until center is no longer pink, turning once.
• Cut buttermilk biscuit in half and place on plate.
• Place fried chicken breast on top of biscuit.
• On top of chicken, sprinkle cheddar cheese.
• Pour gravy on top and enjoy!

MY OVEN "FRIED" CHICKEN AND BISCUITS

Steps:

• 1. IMPORTANT NOTE: the timing for this recipe is based on using good sized chicken breasts with skin on and bone in; if using other parts, please adjust the timing.
• 2. Put the 1/3 cup of shortening and 1/3 cup butter in 9x13-inch baking pan lined with foil. I use solid Crisco.
• 3. Put baking pan into cold oven and heat oven to 400°F
• 4. Meanwhile, put biscuit mix and seasonings in large plastic bag.
• 5. Put one piece of chicken in bag and shake to coat.
• 6. Do this for all pieces.
• 7. When 400°F is reached, remove the pan from the oven.
• 8. Place chicken pieces 'skin' side down in hot pan.
• 9. Bake for approx 35 minutes.
• 10. Meanwhile, using the Bisquick left in the bag, add enough Bisquick and milk to make a recipe of biscuits per directions on box.
• 11. You can make drop or rolled biscuits.
• 12. When the time is up on the chicken, remove the pan from the oven, turn the pieces over and CROWD them over to one short side of pan.
• 13. On other side, place or drop biscuits close together in all those gorgeous juices
• 14. Put back into oven and bake for 15 or more minutes, until biscuits are done.
• 15. There is no need to butter THESE biscuits, they have soaked up all the juices etc from the baking pan!
• 16. ENJOY!

APPALACHIAN COAL MINERS DOUGHNUTS "FRIED BISCUITS"

Steps:

• 1. Ok I am going to write the directions as written by my Daddy's Mom. He loved these and would make them all the time (well the times my Mommoo (mom) didn't, this is his momma's recipe :)
• 2. Here's what i fry mine in, either my 8 inch round 4 inch deep cast iron skillet or my med. cast iron dutch oven.
• 3. Mix up everything for your biscuit flour (Self-Rising Flour)
• 4. Heat some grease in a big cast iron pot to cook the dough in **Heat oil in pot at least 3 inches deep or deep fryer (you can pay fry these but they come out more flat and don't have that round ball look to them but taste the same. If you pan fry use about 2 inches oil)
• 5. Mix up everything **Mix flour, water, buttermilk, baking soda, salt. Mix well, batter should be on the wet side just a little thicker then a cake batter.
• 6. Take a big stir spoon and a small stir spoon and use the big one to get dough and the small one to scrape it off. **Take a large metal serving spoon and scoop up dough and use another spoon to roll the dough off into the oil. Get your large spoon with dough right at the oil before rolling the dough into it. You might have to practice some but it is just like making a big hushpuppie. You can also use a Ice Cream scoop.
• 7. Fry until they look done and roll them over. take out of grease. **Fry until golden brown and flip over. When golden on both sides remove to paper towels or a wire rack (rack works best)
• 8. If making the doughnut dust with confecrioners sugar or cinnamon and sugar, drizzle with honey or molasas. I love love love them with confectioners sugar and homemade strawberry jam and BUTTER! I also like to make them hushpuppie size and roll them in sugar for a quick sweet treat. If making busciuts remember to leave out sugar, these are a fun switch up to gravy and biscuits :)
• 9. This recipe can also be made into biscuit bread (leave out the sugar), just put in an oven safe pan and bake at 400 until top is brown. I bake mine in cast iron just like my cornbread. Then just tear apart into biscuit size pieces and serve with gravy.