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Discussion Starter · #1 ·
Not really fry bread because I put baking powder and a little sugar in it. I had the oil too hot so it got too dark before the dough was fully cooked. So a few of them are a little bit doughy on the inside still. Just something for me to fix as I go forward.

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Remind me of potato cakes. Crumble a little bacon in them too. Actually look pretty good
 

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Alright Kirk...you have inspired me. Would you be willing to share your recipe and any preparation and cooking instructions? I will fry them in my iron skillet. Looks like your oil was perhaps a half inch deep? I assume medium heat? I believe this will be tomorrow's breakfast. :D
 

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Discussion Starter · #5 ·
Alright Kirk...you have inspired me. Would you be willing to share your recipe and any preparation and cooking instructions? I will fry them in my iron skillet. Looks like your oil was perhaps a half inch deep? I assume medium heat? I believe this will be tomorrow's breakfast. :D
1 cup flour
1 and 1/2 tsp baking powder
1 tsp salt to taste
1/4 cup sugar (optional, to taste)
1/2 cup milk

In a large skillet fill 1/2" to 3/4" or so of vegetable oil. Set to medium heat.
Mix dry ingredients, then mix in milk.
When oil comes to temp, spoon in large dollop of batter and flatten down to about 1" (it will rise with heat). It should be about 50% wider than an oven biscuit but a bit thinner, which will help it cook in the desired time. When toasty brown on bottom, turn over. 5-7 min. per side, depending on the heat of your oil.

Peace favor your sword,
Kirk
 

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1 cup flour
1 and 1/2 tsp baking powder
1 tsp salt to taste
1/4 cup sugar (optional, to taste)
1/2 cup milk

In a large skillet fill 1/2" to 3/4" or so of vegetable oil. Set to medium heat.
Mix dry ingredients, then mix in milk.
When oil comes to temp, spoon in large dollop of batter and flatten down to about 1" (it will rise with heat). It should be about 50% wider than an oven biscuit but a bit thinner, which will help it cook in the desired time. When toasty brown on bottom, turn over. 5-7 min. per side, depending on the heat of your oil.

Peace favor your sword,
Kirk
Vegetable oil???

Not bacon grease?

I'd think your biscuits* would taste Heavenly cooked in fresh bacon grease!

eldar

* As well as most other things cooked in bacon grease.
 

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Discussion Starter · #7 ·
Vegetable oil???

Not bacon grease?

I'd think your biscuits* would taste Heavenly cooked in fresh bacon grease!

eldar

* As well as most other things cooked in bacon grease.
I agree. I don't have any bacon grease at the moment.

Peace favor your sword,
Kirk
 
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Even when I DO have bacon grease, I'm not likely to have enough to get 1/2 to 3/4 of an inch of it.....
So the answer is "lard".

BTW.....funny thing is, those biscuits are just an egg and some extra liquid away from being a pancake. 🤣
 

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Go gittem @Shroomish!

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OK Underground...here you go...and tag...you are it! Thanks so much Kirk...these are so easy and delicious! I am not a cook in the true sense. I am only able to pull off "simple guy food". So, this is doable by anyone. Treat yourself, or your wife as I did...

Now, though technically a Yankee (being from southern Indiana), once I visited the south and tasted southern cooking I became a southerner at heart. So, I did vary from Kirk's recipe by omitting the sugar. Only Yankee's put sugar in biscuits. :oops: And of course I substituted whole milk buttermilk instead of regular whole milk. All good southerner's put buttermilk in biscuits, cornbread, etc. 😉 Given the buttermilk is a bit thicker, it did take closer to a cup. I just added a bit at a time until I got the right consistency. I did fry them in peanut oil, with apologies to the bacon grease enthusiasts...but this did not detract one bit IMHO.

The are delicious just as they are, but I put a little bit of Molasses on my second biscuit and it is yummy if you hanker for a sweet taste.

So...let the great fried biscuit cookoff begin. Let us not stop until Kirk is crowned the fried biscuit king of America! 🤣

Happy and safe holidays to you all!

In the pan
Food Ingredient Deep frying Recipe Frying pan


Had to taste a sample
Food Ingredient Recipe Dish Galaktoboureko


Just about done
Food Tableware Deep frying Recipe Ingredient


wife sprinkled cinnamon and sugar on top
Food Tableware Ingredient Recipe Cuisine


Let's eat!
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Around here, they sell “scone mix”, it’s not those English style biscuits, it’s a fry bread type of yeast dough. But some without yeast is basically like Kirks recipe, except kneaded to get the gluten going. More like a donut texture, than a biscuit.
With the yeast type, you just add water, mix, and fry. Honey butter is the usual topping.
 

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My ultra secret recipe for bannock / flatbread / fry bread is flour, baking powder, and water. Salt is optional. Fried, maybe toasted is a better word, in a cold handle skillet. The skillet is lightly coated with olive oil. Sometimes the olive oil is put in the dough. Then I do not oil the skillet. I do enjoy it, sometimes I like to just put a light kiss of honey on it while the bread is still warm
 

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Around here, they sell “scone mix”, it’s not those English style biscuits, it’s a fry bread type of yeast dough. But some without yeast is basically like Kirks recipe, except kneaded to get the gluten going. More like a donut texture, than a biscuit.
With the yeast type, you just add water, mix, and fry. Honey butter is the usual topping.
Sounds a lot like what some do with canned biscuits. Fried they are light and fluffy like a doughnut.
 

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I also have a recipe for "camp bread". Something that is demanded that I make when we go car camping. It calls for flour, yeast, sugar, powdered milk, water, and salt. Baked in a cast iron Dutch oven coated with olive oil. It makes a nice bread. It does take a bit over 2 hours to make from start to finish though. The end result is worth it if you are a bread eater.

About the only bread I eat is the bannock / fry bread I posted earlier. I eat mostly Paleo, and bread is just not on the recipe.
 

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Discussion Starter · #14 ·
Now, though technically a Yankee (being from southern Indiana), once I visited the south and tasted southern cooking I became a southerner at heart. So, I did vary from Kirk's recipe by omitting the sugar. Only Yankee's put sugar in biscuits. :oops:
Yeah, I don't typically sugar my biscuits. That's weird. But I was going for a breakfast bread. And breakfast breads are often sweet. Think scones or donuts. :)

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Discussion Starter · #15 ·
Around here, they sell “scone mix”, it’s not those English style biscuits, it’s a fry bread type of yeast dough. But some without yeast is basically like Kirks recipe, except kneaded to get the gluten going. More like a donut texture, than a biscuit.
With the yeast type, you just add water, mix, and fry. Honey butter is the usual topping.
Yep. Except when I make scones, I bake them not fry. And they usually get vanilla. So, I guess it's kind of a fried scone. :)

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Discussion Starter · #16 ·
Sounds a lot like what some do with canned biscuits. Fried they are light and fluffy like a doughnut.
Yeah. I do that sometimes. They turn out light and fluffy and delicious. I put powdered sugar on them when I'm done. But you have to eat them right away and you can't have leftovers. They get greasy and cold and yucky. Just better off throwing them away if you have leftovers.

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Discussion Starter · #19 ·
I prefer my biscuits smothered with sausage gravy the way the good Lord intended them to be. ;)
I have a special place in my heart for biscuits and gravy.

Peace favor your sword,
Kirk
 

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I prefer my biscuits smothered with sausage gravy the way the good Lord intended them to be. ;)
I love that also. I recently made it. Sausage gravy with cut up breakfast Sausage links. Over scrambled eggs and butter milk biscuits. Tomorrow maybe SOS but with hamburger instead of chip beef. I can't stand chip beef taste anymore for some reason.
 
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