|Flying Biscuit Cafe Cookbook, The|
|by Delia Champion|
The Flying Biscuit Cafe Cookbook is the long awaited second cookbook from Atlanta's immensely popular Flying Biscuit Cafe, consistently hailed as ...
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Measure biscuit mix into large ... brown. Drain on absorbent paper. Roll in confectioners' sugar or cinnamon sugar or serve plain. Makes about 20 puffs.
Trim hearts from ... pepper. Stir in biscuit mix. Dip artichokes ... towels. Keep warm until ready to serve. Serve hot as meat accompaniment. Yield: 16.
Preheat oil in deep fryer or electric ... degrees F. Cut biscuits in half. Drop ... (turn to brown both sides). Remove from oil and drain on paper towels.
Cut hole in center of each biscuit. Deep fry doughnuts and holes ... in coffee can until golden brown, turning once. Drain on paper towel. Roll in sugar.
Trim hearts from ... pepper. Stir in biscuit mix. Dip artichokes ... turning fritters once. Drain on paper towels. Serve hot as meat accompaniment. Makes 16.
Heat cooking oil, enough to ... or cut the biscuits into donut shapes. Drop them into hot oil and cook until golden brown. Dip donuts in a glaze made of:
Separate biscuits; cut in half. Wrap dough around cheese cubes. Drop into hot oil and fry until browned, approximately 3 minutes. Drain.
Remove biscuits from tube. Split ... Fry in hot deep fat until golden ... paper towels. Sprinkle with confectioners sugar. Serve warm. Makes 20 doughnuts.
Mix biscuit mix and club soda. Flour fish. Dip in biscuit and soda batter; deep fry.
Separate biscuits; cut each into thirds. Wrap dough around cheese cubes; seal well. Fry in hot fat 2 or 3 minutes until brown. Yield: 30 appetizers.
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