Fried Biscuits Recipe

Prepare dry ingredients

In a large mixing bowl, whisk together 2.5 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon granulated sugar, and 1 teaspoon fine salt until evenly combined.

Cut in butter

Add the 6 tablespoons cold, cubed unsalted butter to the dry mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Work quickly to keep the butter cold.

Mix wet ingredients

In a separate small bowl, whisk together 1 cup buttermilk and 1 large egg until combined.

Combine to form dough

Make a well in the dry ingredients and pour in the buttermilk-egg mixture. Using a wooden spoon or spatula, stir gently until a shaggy dough forms and most of the dry flour is incorporated. Do not overmix — stop when the dough holds together but is slightly sticky.

Chill dough briefly

Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 3/4-inch (2 cm) thick. Fold the dough over itself once or twice (this creates light layers), then pat again to 3/4-inch thickness. Wrap in plastic or cover and chill in the refrigerator for 15–20 minutes to firm the butter and make cutting easier.

Cut biscuits

After chilling, lightly flour a cutter or a sharp knife and cut the dough into rounds about 2.5 inches (6 cm) in diameter, or cut into squares with a bench scraper. Gently gather scraps and press them together — avoid overworking. Place cut biscuits on a floured tray and return to the refrigerator for 10 minutes while oil heats.

Heat oil

Pour about 3 cups of vegetable or canola oil into a heavy 3–4 quart skillet or Dutch oven to a depth of roughly 1 to 1.5 inches. Heat over medium heat until the oil temperature 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 brown in about 45–60 seconds.

Fry biscuits

Carefully lower 3–4 biscuits into the hot oil without crowding (work in batches). Fry for 2.5–3 minutes per side, flipping carefully with tongs or a slotted spoon, until golden brown and cooked through. Adjust heat as needed to maintain a 325–350°F range; if the biscuits brown too quickly, lower the heat. Total frying time per batch is about 5–7 minutes depending on size and thickness.

Drain

Use a slotted spoon or spider to transfer fried biscuits to a wire rack set over a baking sheet or to paper towels to drain briefly. Spritz or sprinkle lightly with 1/4 teaspoon salt if desired while still hot.

Optional dusting

If making a sweet version, combine 1/2 cup powdered sugar and 1 teaspoon ground cinnamon in a shallow bowl. While biscuits are still warm, toss or dust them with the cinnamon-sugar mixture so it adheres to the surface.

Serve

Serve warm. Drizzle with honey or maple syrup (about 1/4 cup for a serving) or offer syrup and extra butter on the side. Fried biscuits are best eaten the same day while crisp outside and tender inside.