Deep Fried Biscuits Recipes

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!!

Steps:

• Mix the sugar, cinnamon, and sesame seeds in a medium-size bowl.
• Pop open the tube of dough and pull apart the biscuits-they come preportioned, so this will be easy. In a big, heavy pot, heat the shortening over high heat; you'll know it's ready when a tiny piece of biscuit dough sizzles when added to the oil. Fry the biscuit dough until each piece becomes puffy and brown on all sides, about 2 minutes. Flip the pieces over and fry them for 2 minutes more.
• Pull out the doughnuts and rest them on paper towels for a minute or two, then toss them immediately in the sugar mixture.
• Repeat. Eat. Get bloated.

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.

Steps:

• On each of eighteen 4-in. wooden skewers, thread one cookie, inserting pointed end of skewer into filling. Freeze until firm, about 1 hour. , In a deep cast-iron skillet or deep fryer, heat oil to 375°. Place biscuit mix in a shallow bowl. In another bowl, combine egg and milk; whisk into biscuit mix just until moistened., Holding skewer, dip cookie into biscuit mixture to coat both sides; shake off excess., Fry cookies, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar before serving.

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.