Fry Up Canned Biscuits In A Skillet For A New Twist On The Breakfast Classic

It's true that, sometimes, you gotta risk it to get the biscuit. But, what if you aren't feeling particularly risky and still want to keep it fresh on the breakfast table? Instead of following the oven-bake instructions printed on the packaging, try frying your canned biscuits in butter. It's a Southern home cook favorite, crispy and crunchy on the outside yet plush on the inside. Frying keeps the texture and flavor of your go-to biscuits interesting, and you can keep a can of biscuit dough on hand in your refrigerator for an easy, crave-able breakfast that's ready in under 15 minutes. This is a great recipe for beginner home cooks and a fun way to get kiddos involved in the kitchen; all it takes is two ingredients: butter and a can of refrigerated biscuit dough.

To fry your canned biscuit dough, separate the biscuits into individual pieces. Then melt some butter on a griddle, in a frying pan, or in a cast iron skillet, and place the biscuits in the hot butter to fry. Flip 'em once they show a golden brown hue, fry them on the other side, then transfer them to a paper towel to absorb the excess oil. That's it. If you prefer a crispier biscuit, you could tear the individual biscuits apart into thinner halves before placing them in the pan. This will leave you with twice as many biscuits as come in the can.

What makes these biscuits so yummy is the texture: soft and flaky with a little crunch. These biscuits will cook quickly. In fact, you should keep in mind that the second side will fry up even faster than the first side, so keep a close eye on your biscuits post-flip. And be sure to use long-handled tongs or even don some elbow-length gloves to avoid catching any stray splatters of hot oil as you flip. You can also fry them in vegetable oil, shortening, or bacon grease instead of butter, depending on your preference.

For best results, opt for canned biscuit dough bearing descriptors like "homestyle" or "Southern." The ones labeled "flaky" tend to lose some of their structural integrity during the fry. Homestyle biscuits fry to a soft, fluffy inside with a sturdy, crispy exterior. Southern-style biscuits (usually made with buttermilk) fry to a tender inside that's easy to pull apart after they've been cooked.

With these easy fried beauties, the world is your biscuit. Turn 'em into a large batch of sausage biscuits and gravy to feed a crowd. Or, create a doughy base for eggs Benedicts with artfully arranged poached eggs, gently folded Hollandaise sauce, Canadian bacon, and some fresh dill sprigs.

For an economical, low-prep dinner, ladle warm chicken pot pie filling over your fried biscuits for an open-faced reimagination of the comfort food classic. To cut down on prep even further, you could pre-batch and freeze your pot pie filling and whip it out on busy weeknights with nothing more than a can of biscuit dough.

Smear your fried biscuits with apple butter or your favorite preserves for a teatime snack or as part of a full English breakfast alongside bacon, eggs, sausage, baked beans, tomatoes, and mushrooms. Or, serve these fried biscuits with fried chicken, smeared with high-quality salted butter and honey. Complete the meal with chicken dinner classic side dishes like mac and cheese, collard greens, and mashed potatoes. You could also turn these bad boys into the crusty outsides of a fried chicken sandwich with mayo, fresh coleslaw, and a drizzle of hot honey, or a loaded bacon, egg, and cheese breakfast sandwich.

These fried biscuits are just as good in sweet applications as they are in savory. Easily turn them into a hearty dessert cobbler with apples, peaches, or blueberries. This is also a great way to use up any overripe in-season produce. Slice your fried biscuits in half and use them to make mini strawberry shortcakes. For a fun, playful, low-prep treat, you could even turn these fried biscuits into "donuts" by brushing them in butter or egg wash and coating them with a generous sprinkle of granulated sugar, cinnamon, and powdered sugar. Nutella, marshmallow fluff, maple syrup, and apple pie filling are all fair game, too.

Got leftovers? Your fried biscuits will hold up in a resealable gallon bag in the fridge for up to three days, or up to three months in the freezer. Pro tip: They reheat well wrapped in a damp paper towel in the microwave. Zap them in 10-second intervals to avoid overheating and turning that crispy beauty soggy. An air fryer can be especially useful here. Another option is to fry biscuits ahead of time, wrap them in foil, and then reheat them over a fire during a tailgate or camping trip.