These biscuits don’t need butter and jelly. They don’t need gravy. Just eat them straight up, with a smile. Crispy and golden, they get their color from a boiling oil bath. Great for plunking into soups and stews, or alongside rice and beans.
| Servings | Prep Time |
| 8 people | 15 minutes |
| Cook Time |
| 10-20 minutes |
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These biscuits don’t need butter and jelly. They don’t need gravy. Just eat them straight up, with a smile. Crispy and golden, they get their color from a boiling oil bath. Great for plunking into soups and stews, or alongside rice and beans.
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Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 Tbsp butter
- 1/3 cup milk , plus extra if needed
- 1/4 inch vegetable oil
Servings: people
Units:
Instructions
- Add butter and flour to a large bowl. Use a pastry cutter or fork to break the butter up into pea-size pieces. Add milk and mix until a loose, shaggy mass forms.
- Press it together with your hands. The dough will be stiff and a little dry. But… here’s the magic: let the dough rest 10 minutes and you”ll have a totally different dough – soft, pliable and pretty easy to work with.
- Heat up a 1/4″ of vegetable oil in a large skillet. Meanwhile, divide dough into 8 pieces and shape into flat discs. They should be 1/2-3/4 inch thick.
- When the oil is hot (almost smoking), add the dough and cook on each side until golden brown.
- Flip and cook until second side is golden and the bakes are cooked through. Enjoy immediatey!