The Nashville House Fried Biscuits

"In Nashville, Indiana, this restaurant was THE place to eat - delicious home-style meals and these biscuits. We'd carry home brown paper bags full of these and a couple jars of sweet cinnamony apple butter. I know, these are not "good for you", but what real treat is? Prep time includes rise time."
 
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Ready In:
1hr 40mins
Ingredients:
7
Yields:
36 rolls
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ingredients

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directions

  • 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.

Questions & Replies

  1. Can you make the dough in a bread machine and then remove it to roll out the dough and fry?
     
  2. I followed this recipe and got a very wet, spreading, yet sticky dough that never got to a dough like consistency. It was almost like brownie batter. My next attempt I decided to whisk the dry ingredients together first, then heat the milk and water to room temp and slowly pour in. Mixed it with the shortening and got a slightly better version, but still too wet to form into a ball no matter how much flour and kneading I did. Any suggestions or thoughts? Not sure if I just need to up the flour in general prior to kneading?
     
  3. Soft dough? Not an experienced dough maker. Can you give me a different description of what a soft dough looks/feels/acts like? It all seems soft to me. Thanks
     
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Reviews

  1. I make these frequently and freeze leftovers. They warm beautifully in the oven and taste fresh. We always serve these with homemade crock pot apple butter....just like the Nashville House restaurant...a childhood favorite!
     
  2. This is a terrific recipe. I actually fried half and baked half and both were good, except of course, the fried ones were over the top good. I put honey butter on both the fried and baked and both were enjoyed by all. I love the slight yeasty quality of the biscuits.
     
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RECIPE SUBMITTED BY

<p>I've been a farm wife for more than 30 years, driving tractors and semi-trucks, and raising corn, soybeans, beef cows, and 4 daughters. We are going against big farm trends and diversifying (rather than specializing), adding laying hens, honey bees and milk goats to our farm. I have too many interests, but especially love artistic pursuits, such as pottery, painting, music, gardening,and creative cooking.</p>
 
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