Deep Fried Cinnamon Biscuit Sundae Recipe
A deep-fried cinnamon sugar biscuit topped with vanilla bean ice cream, whipped cream, caramel & chocolate sauce, and finished with candied pecans
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Ingredients
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Biscuit Dough
Cinnamon Sugar Coating
Toppings
Frying
Method
Biscuit Preparation
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until well combined.
Cut in Butter
Add the unsalted butter to the bowl and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Add Milk
Pour in the milk and stir until just combined. Do not overmix; the dough should be slightly sticky.
Chill Dough
Cover the bowl with plastic wrap and let the dough chill in the refrigerator for about 30 minutes.
Frying Biscuits
Heat Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Shape and Fry
Remove the chilled dough from the refrigerator. Scoop out small portions (about 1 tablespoon each) and shape them into balls. Carefully drop them into the hot oil, frying in batches to avoid overcrowding.
Fry Until Golden
Fry the biscuits for about 3-4 minutes or until they are golden brown, turning occasionally for even cooking.
Drain and Coat
Use a slotted spoon to remove the biscuits from the oil and drain them on paper towels. Immediately toss them in the cinnamon sugar coating (granulated sugar mixed with ground cinnamon).
Assembling Sundae
Add Toppings
Drizzle caramel sauce and chocolate sauce over the ice cream. Add a generous dollop of whipped cream on top.
Finish with Pecans
Sprinkle candied pecans over the sundae for added crunch and flavor.