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Old 08-20-2012, 01:33 AM   #5711
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Quote:
Originally Posted by tacticalfun
How do you make a fried biscuit?
Drop a biscuit in a deep fryer
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Old 08-20-2012, 01:37 AM   #5712
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Quote:
Originally Posted by kycol

Drop a biscuit in a deep fryer
Like a cooked biscuit or dough?
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Old 08-20-2012, 01:38 AM   #5713
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Quote:
Originally Posted by tacticalfun
How do you make a fried biscuit?
Pretty easy. Know how to make biscuits from scratch? I just mix a 3/4 cup of flour, a good table spoon of Crisco (you have to basically chop this into the flour with a fork, until you have fine crumbs) and some buttermilk until I get the right consistency. Roll the dough onto a floured surface to the desired thickness, cut it with a cup, I make sure each one is liberally coated with flour (better frying). Then I drop them into a cast iron skillet with a half cup of melted Crisco over medium heat. Flip when you start to see it brown around the edge.

And no, they DON'T come out greasy or soggy. They have a prefect flaky crust top and bottom.

I'm going to call them topless biscuits. Because, seriously, what man doesn't want to eat something that involves the word topless? AND because each side looks like a biscuit bottom.
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Old 08-20-2012, 01:40 AM   #5714
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Passed my cc class today with flying colors I might add
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Old 08-20-2012, 01:41 AM   #5715
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Quote:
Originally Posted by trip286

Pretty easy. Know how to make biscuits from scratch? I just mix a 3/4 cup of flour, a good table spoon of Crisco (you have to basically chop this into the flour with a fork, until you have fine crumbs) and some buttermilk until I get the right consistency. Roll the dough onto a floured surface to the desired thickness, cut it with a cup, I make sure each one is liberally coated with flour (better frying). Then I drop them into a cast iron skillet with a half cup of melted Crisco over medium heat. Flip when you start to see it brown around the edge.

And no, they DON'T come out greasy or soggy. They have a prefect flaky crust top and bottom.

I'm going to call them topless biscuits. Because, seriously, what man doesn't want to eat something that involves the word topless? AND because each side looks like a biscuit bottom.
Ty very much!
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Old 08-20-2012, 01:53 AM   #5716
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Quote:
Originally Posted by trip286

Pretty easy. Know how to make biscuits from scratch? I just mix a 3/4 cup of flour, a good table spoon of Crisco (you have to basically chop this into the flour with a fork, until you have fine crumbs) and some buttermilk until I get the right consistency. Roll the dough onto a floured surface to the desired thickness, cut it with a cup, I make sure each one is liberally coated with flour (better frying). Then I drop them into a cast iron skillet with a half cup of melted Crisco over medium heat. Flip when you start to see it brown around the edge.

And no, they DON'T come out greasy or soggy. They have a prefect flaky crust top and bottom.

I'm going to call them topless biscuits. Because, seriously, what man doesn't want to eat something that involves the word topless? AND because each side looks like a biscuit bottom.
You might tell him self rising flour with that recipe. All purpose takes baking powder. Atleast in my bisquits.
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Old 08-20-2012, 01:59 AM   #5717
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Quote:
Originally Posted by downsouth

You might tell him self rising flour with that recipe. All purpose takes baking powder. Atleast in my bisquits.
Thank you! Yes, tactical, self rising is the way to go. They fluff when you fry them.
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Old 08-20-2012, 02:00 AM   #5718
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Im gonna make em tomorow
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Old 08-20-2012, 02:03 AM   #5719
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What I find to be a huge advantage is the time. Baking the biscuits can take up to 45 minutes (not counting prep time), depending on the oven, temperature, and rack height. I have gas, rack is slightly above center, and I set the temp to 425 F. This takes a minimum of 30 minutes, usually about 40. Frying them takes maybe 15-20, start to finish (including prep time if your well practiced).

This means a busy man, doing man stuff, can get his manly doings started quicker. Oorah. You can also fry bacon in between the biscuits. Extra points for not wearing a shirt.

Last edited by trip286; 08-20-2012 at 02:06 AM.
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Old 08-20-2012, 02:11 AM   #5720
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Quote:
Originally Posted by trip286

Thank you! Yes, tactical, self rising is the way to go. They fluff when you fry them.
Tactical self rising flour? This tactical craze has gone too far!
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