Fried Biscuits #SundaySupper

Fried Biscuits are a quick and easy bread, made with just three simple ingredients. Top them with powdered sugar or cinnamon sugar for a donut-like dessert, or slather them with honey butter or apple butter, for a yummy appetizer or side dish your family will request again and again.

Today, the Sunday Supper Tastemakers are celebrating their own regional food specialties. Everyone has a favorite regional food that brings back special memories from their childhood. Want to get to know an area your visiting? Then you'll want to sample what the “natives” eat. Regional foods have a story that says something about that place and its history.

The recipe I'm sharing today is something my mom made quite often as I was growing up. Fried biscuits are a regional specialty from southern Indiana, that takes just three simple ingredients to make. It was a recipe that was born of necessity during the great depression, but continues being made today because of how tasty they are. If you've ever had the pleasure of dining at Joe Huber's Family Farm and Restaurant, then I'm sure you've tried their fried biscuits. Now you can enjoy these tasty and easy biscuits in the comfort of your own home. Enjoy!

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Fried Biscuits

Ingredients

For The Biscuits
2 cups self rising flour
1 tablespoon sugar
1 1/2 cups water (more may be needed)

For The Coating
Powdered sugar, or cinnamon sugar.

Directions

Heat 1/2 inch oil in a heavy-bottom saucepan over medium heat.
Whisk together flour and sugar.
Add water and mix well. (Dough should be the consistency of a thick pancake batter. Add additional water by the tablespoon until batter reaches the proper thickness if needed).
Drop dough by heaping tablespoon into hot oil, and fry until golden brown on both sides. (1 - 2 minutes per side).
Drain slightly on paper towels, then toss biscuits in powdered sugar or cinnamon sugar till coated.
Serve warm.
Serving option: You can skip the sugar coating if you'd like, and serve them with honey butter, or apple butter instead.

Cinnamon Sugar

Ingredients

1/4 cup granulated white sugar
1 tablespoon cinnamon

Directions

Place sugar and cinnamon in a small bowl.
Stir together with a fork until sugar and cinnamon are thoroughly blended.

Whipped Honey Butter

Ingredients

8 tablespoons (1 stick) butter, slightly softened
1/3 cup honey
1/4 cup powdered sugar (optional, but my family loves the sweeter version).

Directions

Place all the ingredients in the bowl of an electric mixer, and beat on medium-high speed for 2-3 minutes, or until light and fluffy.
Serve at room temperature.


Thank you to Sue Lau from A Palatable Pastime for hosting this week's event.

Appetizers:

• Crispy Salmon Bites with Homemade Tartar Sauce by Pine Needles In My Salad
• Loaded Tex-Mex Chile con Queso by The Weekend Gourmet
• New England Style Stuffed Clams by Caroline’s Cooking

Beverages:

• Brandy Old Fashioned by Curious Cuisiniere
• Wine Pairing Recommendations For #SundaySupper Regional Specialties by ENOFYLZ Wine Blog

Breakfast:

• Breakfast Empanada Casserole by Simply Healthy Family

Salads:

• Pittsburgh Steak Salad by Seduction in the Kitchen
• Homemade Ranch Dressing by My Imperfect Kitchen
• Tupelo Honey Key Lime Vinaigrette by Family Around the Table

Sauces:

• Alabama White Barbecue Sauce by Cookin’ Mimi

Side Dishes:

• Delaware Crabs by Delaware Girl Eats
• JoJo Potatoes by A Mind Full Mom
• Long Beans with Coconut by Food Lust People Love
• Old Bay Cauli-Tots by Cupcakes & Kale Chips
• Southern Collard Greens by Magnolia Days

Soups:

• Mohawk Corn Soup by kimchi MOM
• Steve’s Famous Maryland Crab Soup by Monica’s Table

Main Dish:

• Amish Chicken and Noodles by Palatable Pastime
• Boiled Lobster with Drawn Butter by Taste And See
• Bison Steaks with Cranberry Chimichurri by Tramplingrose
• California Beer Steamed Shrimp by Nosh My Way
• Avocado BLT Sandwich by Brunch-n-Bites
• Cali Inspired Fish Tacos by Sew You Think You Can Cook
• Cheesy Tex Mex Enchiladas by The TipToe Fairy
• Cola Marinated Steak Tips by Hardly a Goddess
• Corn and Bacon Chowder by Moore or Less Cooking
• Crab-Stuffed Artichokes with Spicy Aioli by Culinary Adventures with Camilla
• Deep Fried Pizza Roll by Grumpy’s Honeybunch
• Halal Cart-Style Chicken and Rice with White Sauce by The Texan New Yorker
• Copycat Hattie B’s Hot Chicken by Fantastical Sharing of Recipes
• Homemade Quebec Maple Baked Beans by She Loves Biscotti
• How to Make Vegetable Lumpia by Asian In America
• Italian Hot Dog by Simple and Savory
• Mom’s City Chicken by My Life Cookbook
• North Carolina BBQ with Cole Slaw and Hush Puppies by The Freshman Cook
• Philly Cheesesteak Calzones by Baking Sense
• Polish Boy Sandwich by Renee’s Kitchen Adventures
• Spicy Salmon for Tacos by Hey What’s for Dinner Mom?
• Tex-Mex Slowcooker Chicken and Beef Fajitas by Meal Planning Magic
• West Michigan Wet Burritos by Wholistic Woman

Desserts:

• Upside Down Angel Food Cupcakes by Cooking With Carlee
• Austrian Mohnnudeln (Poppy Seed Noodles) by The Bread She Bakes
• Butter Tarts – A Canadian Tradition by Red Cottage Chronicles
• Carob Cherry Crumb Bars by Pies and Plots
• Florida Key Lime Cream Pie by The Crumby Cupcake
• Fried Biscuits by Angels Home Sweet Homestead
• Gooey Butter Cake from Saint Louie! by Our Good Life
• Homemade Butterscotch Krimpets by The Redhead Baker
• San Jose Burnt Almond Cake by Eat, Drink and be Tracy
• Shoofly Pie by Cindy’s Recipes and Writings
• Spanish Bar Cake by Get the Good Stuff!
• Hoosier Sugar Cream Pie by That Skinny Chick Can Bake

Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement

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