Pan Fried Biscuits Recipe

Okay, so I just made the most amazing pan-fried biscuits ever, and let me tell you, my kitchen smells like pure bliss right now! The combo of chilled butter and sizzling oil in the skillet makes them irresistibly golden and flaky—I’m honestly obsessed! 🥰🔥

Making uncomplicated yet scrumptious recipes is what I relish, and these pan-fried biscuits are a case in point. They are so easy to make, calling for just a few common ingredients: all-purpose flour, baking powder, a hint of sugar, and butter.

I use chilled, cubed unsalted butter, which I think brings the best flakiness-to-biscuit ratio, but any kind of butter will work. These biscuits are tantalizing right out of the pan.

The crust, fried in vegetable oil or butter, is rich and golden.

Pan Fried Biscuits Recipe Ingredients

• All-purpose flour: Provides structure; high in carbohydrates for energy.
• Baking powder: Leavening agent; adds lightness and fluffiness.
• Unsalted butter: Adds richness and buttery flavor; contains fat.
• Whole milk: Provides moisture; source of protein and calcium.
• Granulated sugar: Sweetens biscuits; enhances flavor.

Pan Fried Biscuits Recipe Ingredient Quantities

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1/2 cup unsalted butter, chilled and cubed
• 3/4 cup whole milk
• 2 tablespoons vegetable oil or butter, for frying

How to Make this Pan Fried Biscuits Recipe

1. In a big bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar, and whisk until everything is mixed together well.

2. Cube the unsalted butter and add it to the flour mixture. With a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

3. Pour the whole milk in gradually while stirring with a fork. Do this until a dough starts forming. There is no need to mix anymore after this point, so be careful not to overmix and make the dough tough.

4. Place the dough on a floured work surface, and knead it gently for about 1 minute, or until it holds together. Form the dough into a patty about 1 inch thick, and place it on the FD tray. Make 4 pairs of plaits, each pair to be placed in the FD tray on either side of the patty.

5. With a round biscuit cutter or the rim of a glass, cut out biscuits, and place them on a baking sheet lined with parchment paper.

6. In a large skillet, over medium heat, heat the vegetable oil or butter.

7. Put the biscuit dough cut into shapes into a hot skillet, making sure not to pile the biscuits on top of one another.

8. Bake the biscuits for approximately 3-4 minutes on each side or until they’re golden brown and completely cooked.

9. Take the biscuits out of the pan and allow them to cool for a short time on a wire rack. Let the biscuits cool for just a little while on that wire rack, though, and don’t skip this step. You want to cool them only long enough to not risk burning your fingers.

10. Serve warm, and enjoy your scrumptious pan-fried biscuits.

Pan Fried Biscuits Recipe Equipment Needed

1. Large mixing bowl
2. Whisk
3. Pastry cutter or use your fingers
4. Fork
5. Floured work surface
6. FD tray (for forming the dough patty)
7. Round biscuit cutter or the rim of a glass
8. Baking sheet
9. Parchment paper
10. Large skillet
11. Wire rack

FAQ

• Can I use self-rising flour instead of all-purpose flour?Certainly. Self-rising flour is acceptable, but be sure to leave out the baking powder and salt from the recipe. Self-rising flour already contains these two ingredients.
• Is it necessary to chill the butter before using it in the recipe?Absolutely, using butter straight from the fridge certainly aids in yielding a flaky biscuit. When the butter hits the hot oil, it melts rapidly and creates air bubbles. Those air bubbles expand and fluff up the biscuit. Job well done, butter.
• Can I substitute a non-dairy milk for whole milk?Almond milk, soy milk, and oat milk can be used in place of whole milk, but they may slightly change the flavor and texture.
• What type of oil is best for frying the biscuits?Use a frying neutral oil such as vegetable oil, although frying butter can also be used to add flavor.
• How do I know when the biscuits are done frying?Both sides of the biscuits should have a golden brown color. Achieving this usually requires about 2-3 minutes of cooking time per side at medium heat.
• Can I make the dough ahead of time?Certainly, the dough can be made ahead of time and stored in the fridge for a duration of 24 hours. Allow it time to warm up to room temperature before you proceed to roll it out and fry it.

Pan Fried Biscuits Recipe Substitutions and Variations

Whole wheat flour can be used in place of all-purpose flour for a denser biscuit, but the texture may be slightly different.
You can replace baking powder with 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar to make homemade baking powder.
You can use salted butter in place of unsalted butter, but you should cut the added salt in the recipe by half.
Buttermilk can replace whole milk in a recipe, and it will yield a flavor that’s tangier and a texture that’s softer.
Canola oil can be used instead of vegetable oil; for a richer flavor, use butter.

Pro Tips

1. Chill the Utensils: Before starting, chill your mixing bowl and pastry cutter in the fridge. This helps keep the butter cold, leading to flakier biscuits.