Best 5 Long John Silvers Copycat Biscuit Recipes
Indulge in the delectable flavors of Long John Silver's Copycat Biscuit, a culinary masterpiece that captures the essence of the iconic seafood restaurant's signature side dish. Immerse yourself in the delightful combination of fluffy, buttery biscuit goodness, complemented by a crispy, golden-brown exterior that shatters with every bite. This recipe promises an authentic recreation of the beloved biscuit, transporting you to the heart of Long John Silver's, all from the comfort of your own kitchen.
Within this article, you'll discover a treasure trove of culinary delights, including variations and additional recipes that cater to diverse tastes and preferences. Embark on a journey of flavor exploration, experimenting with the Classic Buttermilk Biscuit recipe, a timeless classic that forms the foundation of this beloved side dish. Discover the secrets behind achieving that perfect balance of softness and flakiness, resulting in a biscuit that melts in your mouth with every bite.
For those seeking a more savory experience, venture into the realm of Cheddar Bay Biscuit, a tantalizing twist on the original. This recipe incorporates the irresistible flavors of sharp cheddar cheese and garlic powder, creating a symphony of savory sensations that will leave you craving more.
But the culinary adventure doesn't stop there. Unleash your creativity with the mouthwatering Bacon Cheddar Biscuit, a harmonious blend of crispy bacon bits and melted cheddar cheese, nestled within a flaky biscuit haven. Prepare to be captivated by the irresistible aroma and taste of this savory delight.
And for those with a sweet tooth, embark on a journey of indulgence with the Cinnamon Sugar Biscuit, a delectable treat that combines the warmth of cinnamon with the sweetness of sugar, resulting in a tantalizing symphony of flavors. Allow your taste buds to dance with joy as you savor each bite of this sugary delight.
So, embark on a culinary adventure with our Long John Silver's Copycat Biscuit and its delightful variations. Whether you're a seasoned biscuit aficionado or a novice baker seeking to explore the world of flaky goodness, this article has something for everyone. Prepare to tantalize your taste buds and create memories that will last a lifetime.
LONG JOHNS
The tattered recipe in my files is a good indication of how popular these doughnuts have been in our family over the years. They disappear in a hurry, so I typically double the recipe.
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, butter, sugar, salt and egg and 2 cups flour. Beat until smooth. Stir in enough flour to form a soft dough. , Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; roll into a 12x8-in. rectangle. Cut into 3x1-in. rectangles. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , In an electric skillet or deep-fat fryer, heat oil to 400°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine glaze ingredients. Dip tops in glaze while warm.
Nutrition Facts :
LONG JOHN SILVERS COPYCAT BISCUIT RECIPE
For a member who asked for this recipe.
Provided by Penny Hall
Categories Biscuits
Time 35m
Number Of Ingredients 1
Steps:
- 1. 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon sugar 1/2 teaspoon garlic powder 1 stick unsalted butter 1 cup cheddar cheese, grated 1/4 cup parmesan, grated 1 cup buttermilk 4 tablespoons butter, melted Heat the oven to 350 F and line a sheet pan with parchment paper. Blend the flour, salt, sugar, baking powder, baking soda, and garlic powder into a large bowl With your fingers, blend the butter into the dry ingredients until it resembles coarse sand with pea sized lumps of butter in it. Stir in the shredded cheeses Make a well in the center of the dry ingredients and pour the buttermilk in. With a spoon, gently mix until the dry ingredients are just moist. Do not overmix. Scoop the biscuits onto the parchment line sheet (roughly 1/3 cup - I used a large disher) and bake for 12 to 15 minutes. The tops will be pale, but the bottoms will be lightly golden brown Brush the tops with the melted butter and place under the broiler for 1 to 2 minutes, or until the tops become golden.
COPYCAT "LONG JOHN SILVERS" HUSH PUPPIES
I love these little copycat hush puppies! They are very similar to the one's you can get at Long John Silvers. yummy!
Provided by Brandy Bender
Categories Other Side Dishes
Time 1h
Number Of Ingredients 10
Steps:
- 1. Combine the onions, flour, cornmeal, baking powder, salt, sugar, and onion powder in a bowl. Whisk the egg and milk in another bowl. Whisk the egg mixture into the flour mixture until smooth. Cover and chill 30 minutes.
- 2. Heat 2 inches vegetable oil in a large pot over medium heat until deep-fry thermometer registers 350 degrees. Working in batches, carefully drop heaping tablespoonfuls of batter into the hot oil. Fry, stirring occasionally, until golden, aboyt 8 minutes per batch (return the pil to 350 degrees between batches). Transfer to a paper towel-lined baking sheet using a slotted spoon. Sprinkle with salt. Let rest a few minutes before serving. Enjoy!
LONG JOHN SILVER'S FISH BATTER
Mom got this recipe from somewhere a long time ago and passed it on to me. Just multiply the amounts according to how much fish that you have to fry.
Provided by Mysterygirl
Categories Grains
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Sift dry ingredients.
- Add water and mix well.
- Use to coat fish or chicken filets.
- Cover the fish completely.
- Deep fry until a nice golden brown.
LONG JOHN SILVER'S BATTERED FISH (COPYCAT)
My revised reverse-engineered recipe for Long John Silver's "Battered Fish" also makes an excellent batter for deep-fried prawns, mushrooms, onion rings and even Chinese chicken drumettes (serve with a dipping sauce of light soy sauce, rice vinegar, minced garlic and snipped green onion, with a splash of dry sherry or sake). PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!
Provided by The Spice Guru
Categories Whitefish
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- NOTE: IF USING SELF-RISING FLOUR -- REDUCE SEA SALT TO 1 1/2 TEASPOONS THEN OMIT BAKING POWDER AND BAKING SODA -- AND USE REGULAR WATER INSTEAD OF CLUB SODA. FOR EASY GRINDING OF FENNEL SEED, PULSE A CLEAN SPICE MILL OR COFFEE GRINDER WITH THE CORNSTARCH AND SEA SALT UNTIL FINELY GROUND, THEN ADD TO DRY BATTER.
- THAW fresh boneless white fish if frozen; CUT filets into 3-inch x 4 inch pieces; PREPARE a light sea salt/water bath to brine fish in for 20 minutes (brine should only be "as salty as the ocean").
- POUR enough canola oil in deep-fryer to completely immerse fish in; INSERT the deep-fryer basket; PREHEAT oil slowly in gradual increments to 360°F.
- MEASURE all DRY BATTER AND DREDGING ingredients into a large bowl; WHISK mixture well until thoroughly blended; REMOVE 2 cups of mixture and transfer to another large bowl for the BATTER.
- INTO the large bowl containing the 2 cups reserved DRY BATTER, whisk in the LIQUID BATTER ingredients, without over-mixing.
- REMOVE fish from sea salt bath; BLOT fish lightly; COAT the fish very lightly on all sides with the reserved dry dredging, being careful not to tear or break fish (use a flat metal spatula to turn fish if necessary).
- DIP dredged fish in prepared batter to coat fish evenly, using a flat spatula to lift; ALLOW excess batter to drain; DROP battered fish slowly and carefully into the preheated fryer (MAKE SURE FISH DOESN'T SINK AND STICK TO BOTTOM OF FRYER BASKET; IF THIS HAPPENS, LIFT BASKET AND CAREFULLY LOOSEN FISH WITH A FLAT STAINLESS STEEL SPATULA).
- DEEP-FRY fish in preheated 360°F canola oil without overcrowding until breading is golden, and fish is tender-flaky; PLACE cooked fish on absorbent paper to drain (keep filets warmed if necessary, in a preheated 170 F oven); REPEAT frying process with remaining fish.
- ALLOW hot fried fish to cool slightly before serving; SERVE with fresh lemon slices and desired condiments -- tartar sauce, cocktail sauce, cream horseradish, hot sauce, malt vinegar.
- SERVE and enjoy!
Tips:
- Make sure to chill the biscuit dough for at least 30 minutes before rolling it out. This will help the biscuits to be flaky and tender.
- When rolling out the biscuit dough, be sure to roll it out evenly to a thickness of about 1/2 inch.
- Cut the biscuits out using a 2 1/2-inch biscuit cutter. If you don't have a biscuit cutter, you can use a glass or a cup.
- Place the biscuits on a greased baking sheet and bake them in a preheated oven at 400 degrees Fahrenheit for 10-12 minutes, or until they are golden brown.
- Serve the biscuits warm with your favorite sides, such as fried chicken, mashed potatoes, or gravy.
Conclusion:
These Long John Silver's Copycat Biscuits are the perfect addition to any meal. They are flaky, tender, and have a delicious buttery flavor. They are also very easy to make, so you can enjoy them anytime you want. So next time you are craving some delicious biscuits, be sure to give this recipe a try.
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