Best 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.

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.

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.

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).

FRIED CHICKEN AND BISCUITS WITH RED-EYE GRAVY, ROMAINE SLAW AND LEMON JAM

Steps:

• For the chicken: Combine the buttermilk, garlic powder, onion powder, paprika and pepper in a large bowl. Add the chicken thighs and marinate in the refrigerator for 24 hours.
• For the cheddar biscuits: Preheat oven to 350 degrees F. Combine the flour, baking powder, sugar, salt and pepper in the bowl of a stand mixer fitted with the paddle attachment, and mix.
• Add the shortening and butter and mix on low speed until the mixture resembles cornmeal. Add the cheese and mix. Slowly stir in the buttermilk while mixing, just until combined; do not over mix.
• Turn the dough out onto a lightly floured surface and roll out to about an inch in thickness; be careful not to overwork the dough. Cut, using a 3-inch biscuit cutter, and place the biscuits on a sheet pan lined with parchment paper. Brush with melted butter. Bake until the tops are just golden brown, 12 to 15 minutes.
• For the lemon jam: Put the lemon slices in a small saucepot and cover with 1 1/2 cups water and the sugar. Cook on low heat for about 2 hours, stirring occasionally, until the mixture has cooked down to a syrup consistency.
• For the red-eye gravy: Make a roux by combining the butter and flour in a saucepan. Cook over medium heat, stirring frequently, about 20 minutes. Add the brewed and ground espresso, milk, cream and sausage, and stir well to incorporate the roux. Add the hot sauce, paprika, garlic powder, and salt and pepper to taste. Cook on low heat until the mixture has a thick, gravy consistency, about 45 minutes.
• For the romaine slaw: Combine the romaine, sour cream, olive oil, red onions, chives, pickled jalapenos and salt and pepper to taste in a large salad bowl and toss well.
• To finish the fried chicken: Heat a few inches of canola oil in a fryer or deep skillet to 320 degrees F. Combine the flour, salt, pepper and smoked paprika in a shallow bowl. Drain the thighs in a colander, and then dredge in the flour mixture. Fry a few pieces at a time in the hot oil until the chicken reaches an internal temperature of 165 degrees F and has a golden brown crust.
• For each serving, place a dollop of red-eye gravy in the center of the plate. Cut a biscuit in half and place the bottom half atop the gravy. Top with a fried chicken thigh, another dollop of gravy, a fried egg, 1/2 cup romaine slaw and a dollop of lemon jam. Place the top half of the biscuit on top and drizzle with 1/2 cup more gravy. Repeat with the remaining ingredients.

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.

COUNTRY HAM AND FRIED EGG ON ANGEL BISCUITS

Steps:

• Whisk together the flour, sugar, baking powder, yeast, and salt in a large bowl. Cut in the shortening and 1/4 cup butter pats until pea-size bits remain. Add the milk and gently stir until combined. The dough will be wet.
• Transfer the dough to a well-floured surface and gently pat into a 9-inch round that is 1-inch thick. Cut the dough into 2-inch rounds using a cookie cutter. Transfer the rounds to a parchment paper-lined baking sheet that has been lightly coated with cooking spray. Cover with a clean kitchen towel and let sit at room temperature for 1 hour. Remove the towel and cover with plastic wrap and place in the freezer for 1 hour and up to 24 hours.
• Cook's Note: The longer the biscuits stay in the freezer, the lighter and fluffier they become. You can make ahead and just bake off a few as you need them.
• Preheat the oven to 400 degrees F. Brush the tops of the biscuits with the heavy cream and bake until golden brown, about 15 minutes. Remove from the oven and brush the tops with the melted butter. Let cool slightly, then sprinkle the top with black pepper and slice open.
• Heat 1 tablespoon of the unsalted butter in a small (6-inch) nonstick saute pan over medium-high heat until it begins to sizzle. Add one egg at a time, season top with salt and pepper and cook until the white is set, gently flip over and continue cooking for another minute or so. Flip so the top side is up. Place a few slices of ham on the bottom biscuit and top with the egg, place the other half of the biscuit on top and serve immediately.
• *Cook's Note: It's American prosciutto .
• Blackberry topping:
• Macerate the berries with the sugar in a bowl for about 30 minutes. Put some of the berries on the bottom half of the biscuit. Add whipped cream and top with the other half of the biscuit.

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.

DEEP FRIED BISCUITS

Steps:

• 1. Sift dry ingredients together, cut in shortening. Roll out on floured surface, knead 10-20 times. Roll out dough with rolling pin til about 2" thick cut biscuit shapes with cutter or I use a juice cup!
• 2. Heat oil in heavy skillet to med high. Fry biscuits until golden on each side.
• 3. I dip 1/2 in a cinnamon and sugar mix for desert and use the other half to go with dinner! Yummo!!

NASHVILLE HOUSE FRIED BISCUITS

Steps:

• Add yeast to warm water as directed on package.
• Add other ingredients, till mixed.
• Let dough rise.
• Work into biscuits.
• Heat oil to slightly hotter than 350 degrees.
• Drop into hot fat.
• This recipe will make about 7 dozen biscuits.
• They can be frozen individually and stored in plastic bags.
• When you work them, don't let the biscuits rise to high.
• If fat is too hot, the biscuits will be soggy in the center.

FRIED BISCUITS

Steps:

• 1. Add yeast to warm water, add other ingredients and let dough rise. Kneed, roll out and cut into small size biscuits.
• 2. Drop into hot fat or shortening. The fat should be hotter than 350 degrees. If the fat is too hot the biscuits will sag in the middle. Let the biscuits stay in the fat long enough to lightly brown.
• 3. This biscuit recipe makes about 7 dozen biscuits. Put the remainder on cookie sheet, freeze individully and store in ziploc freezer bags.
• 4. To use the frozen biscuits remove from freezer and fry. You don't have to let them rise they will (puff up) as soon as they are dropped into the hot fat.
• 5. Great with homemade applebutter. NOTE: YOU CAN USE BUTTERMILK INSTEAD OF MILK

CHICKEN FRIED STEAKS WITH PAN GRAVY AND BISCUITS

Steps:

• 1. Preheat a large, heavy skillet over med-high heat.
• 2. Put steaks on wax paper-lined work surface and cover with another piece of wax paper. Pound steaks to 1/4 inch thickness. Set steaks aside.
• 3. Line work surface with more wax paper and pour 1/2 cup flour into each of two piles on opposite ends of this work space. Add cornmeal, paprika, salt and pepper to one pile of flour.
• 4. Beat eggs and water in a shallow dish or pie plate.
• 5. Cut steaks into 4 portions and coat first in the plain flour, then in egg, and then in the seasoned flour and cornmeal mixture.
• 6. Add 2 T of oil to the hot skillet and brown 2 steaks at a time. As they brown, remove from the pan and add more oil as needed. When the last 2 portions are browned, add the first two back to the pan. Cover pan and lower heat to med-low and cook covered for 15 minutes.
• 7. Remove steaks to a serving platter and pour off all but 2-3 T. of the drippings. Add 2 T of flour to the drippings and cook for 2 minutes. Whisk in broth and season with salt and pepper. Add half and half or cream and whisk into gravy. When the gravy bubbles, remove from heat.
• 8. Serve steaks and warm biscuits with gravy on top.

FRIED CHICKEN BISCUITS

Steps:

• For chicken cutlets:
• Combine buttermilk, hot sauce, salt, black pepper, and cayenne in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill at least 3 hours.
• DO AHEAD: Chicken can be marinated 8 hours ahead. Keep chilled.
• For honey butter and assembly:
• Mix butter, honey, and 1/2 teaspoon salt in a small bowl until smooth; set honey butter aside.
• Pour oil into a large skillet, preferably cast iron, to a depth of 1/2" and heat over medium-high heat until oil bubbles immediately when a little panko is added.
• Meanwhile, place panko in a shallow bowl. Remove chicken from marinade; season with salt and pepper. Dredge chicken in panko, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 3 minutes per side. Transfer chicken to a paper towel-lined baking sheet to drain.
• Split biscuits and spread each side with 1 tablespoon reserved honey butter. Build sandwiches with biscuits, chicken, and hot sauce.

SOUTHERN FRIED BISCUITS

Steps:

• Dissolve yeast in warm water.
• Add and combine sugar, shortening and salt.
• Add flour until mixture has a good dough consistency.
• Knead for 5 minutes and let rise until about 1 1/2 times.
• (45 min) don't let it rise to high.
• Roll out and cut into biscuits.
• (Alternatively, you can form into biscuits prior to rising and Freeze individually. Don't allow them to rise to high when defrosting) Heat oil in deep fryer to about 355 degrees but no hotter or biscuits will come out with a soggy center.
• (note use fresh oil as biscuits will take on flavor of other foods that may have been cooked in the oil otherwise) Drop biscuits in oil and fry for 8 to 10 minutes.
• They should be medium brown and done through.
• Do not crowd too many biscuits in the oil at one time.

MY OVEN "FRIED" CHICKEN AND BISCUITS

Steps:

• IMPORTANT! THE TIMING FOR THIS RECIPE IS BASED ON USING GOOD SIZED CHICKEN BREAST WITH SKIN AND BONE-IN. IF USING OTHER PARTS, ADJUST THE TIME ACCOURDINGLY.
• Put the 1/3 cup of shortening and 1/3 cup butter in 9x13-inch baking pan lined with foil. I use solid Crisco.
• Put baking pan into cold oven and heat oven to 400°F.
• Meanwhile, put biscuit mix and seasonings in large plastic bag.
• Put one piece of chicken in bag and shake to coat.
• Do this for all pieces.
• When 400°F is reached, remove the pan from the oven.
• Place chicken pieces "skin" side down in hot pan.
• Bake for approx 35 minutes.
• Meanwhile, using the Bisquick left in the bag, add enough Bisquick and milk to make a recipe of biscuits per directions on box.
• You can make drop or rolled biscuits.
• 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.
• On other side, place or drop biscuits close together in all those gorgeous juices.
• Put back into oven and bake for 15 or more minutes, until biscuits are done.
• There is no need to butter THESE biscuits, they have soaked up all the juices etc from the baking pan!
• ENJOY!

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!

CHEDDAR BISCUITS WITH FRIED EGGS, HAM, AND BROWN BUTTER

Steps:

• Make the biscuits:
• Into a bowl sift together the flour, the baking powder, and a pinch of salt, add the butter, and blend the mixture until it resembles coarse meal. Stir in the Cheddar and add the milk, stirring, to form a soft sticky dough. On a floured surface pat the dough out into a 6-inch square and cut out 4 rounds with a 2 3/4-inch round cutter dipped in flour. Put 2 of the rounds on top of the remaining 2 rounds, press them together gently, and bake the biscuits on a buttered baking sheet in the middle of a preheated 425°F. oven for 15 minutes, or until they are pale golden (Makes 2 large biscuits).
• Making ham and eggs:
• While the biscuits are baking, in a large skillet heat the butter over moderate heat, swirling the skillet, until it just begins to turn golden brown, slide the eggs carefully into the skillet, and cook them, basting them with the butter, until the yolks are just set and the whites are slightly crisp around the edges. Halve the biscuits horizontally, arrange a ham slice, folding it, on each lower half, and top it with an egg. Drizzle the butter over the eggs, sprinkle the eggs with the scallion, and top them with the upper biscuit halves. Serve the sandwiches hot.

FRIED CHICKEN BISCUITS RECIPE - (4.3/5)

Steps:

• Combine buttermilk, hot sauce, salt, black pepper, and cayenne in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill at least 3 hours. Do ahead: Chicken can be marinated 8 hours ahead. Keep chilled. Mix butter, honey, and ½ tsp. salt in a small bowl until smooth; set honey butter aside. Pour oil into a large skillet, preferably cast iron, to a depth of ½" and heat over medium-high heat until oil bubbles immediately when a little panko is added. Meanwhile, place panko in a shallow bowl. Remove chicken from marinade; season with salt and pepper. Dredge chicken in panko, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 3 minutes per side. Transfer chicken to a paper towel-lined baking sheet to drain. Split biscuits and spread each side with 1 Tbsp. reserved honey butter. Build sandwiches with biscuits, chicken, and hot sauce.