Recipe by ellie_
Deep fried biscuits not for for dieters but delicious for breakfast or with soup. These can also be made ahead and reheated. Recipe source: Bon Appetit (July 1980)
Top Review by YungB
Excellent! I made these today. I didn't know what to expect but I was very very happy when they came out so light and tender and airy. Note: make sure you roll out the dough thin as stated. Otherwise, the biscuits will come out heavy.
- 3 1⁄2 teaspoons yeast
- 2 cups warm milk
- 1⁄4 cup shortening (Crisco)
- 3 1⁄2-4 1⁄2 cups flour
- 2 tablespoons sugar
- 2 teaspoons salt
- oil (for deep frying)
Directions See How It's Made
- 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.