Fried Biscuit Dough Recipe
Tossed in Sugar, Topped with Biscuit
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Ingredients
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Biscuit Dough
Frying
Coating
Topping
Method
Biscuit Dough
Prepare dough pieces
Open the refrigerated biscuit can and separate the biscuits. For each biscuit you plan to fry (counts as one serving), slightly stretch or tear each biscuit into 3–4 irregular bite-sized pieces. Alternatively, cut each biscuit into quarters with a knife to create even pieces. Keep pieces loosely piled on a plate while you heat the oil.
Frying
Heat oil
Pour 2 cups (about 480 ml) neutral oil into a heavy-bottomed skillet or shallow pot to a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise steadily without browning instantly.
Fry dough pieces
Working in small batches (4–6 pieces depending on pan size), gently add pieces to the hot oil using a slotted spoon or spider. Fry, stirring occasionally, until pieces are golden brown on most sides, about 1½ to 3 minutes per batch. Avoid overcrowding, which cools the oil and makes greasy pieces.
Drain
Use the slotted spoon to transfer fried biscuit pieces to a paper-towel–lined tray to drain for 30–60 seconds before coating.
Coating
Prepare sugar coating
While you fry the last batches, combine 1 cup granulated sugar and 1 teaspoon ground cinnamon in a shallow bowl or pie plate and stir to mix evenly.
Toss in sugar
Working quickly (while pieces are still warm but not soaking with oil), place a few drained fried biscuit pieces in the sugar mixture and gently toss with a spoon or shake the bowl so each piece is evenly coated. Transfer coated pieces to a serving plate. Repeat until all pieces are coated.
Topping
Prepare biscuit topping
If using an extra biscuit as a topper: bake or warm the extra biscuit according to package directions (or toast pre-baked biscuit halves). Split it in half and lightly spread 1 tablespoon softened butter over one half. Optionally drizzle 1 teaspoon honey or spread a thin layer of jam on the other half.
Assemble and serve
Pile the warm sugar-coated fried biscuit pieces on a small plate and place the buttered/crumbled biscuit piece on top as the 'topped with biscuit' element. Serve immediately while warm. Provide napkins — these are best eaten fresh.