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Recipe

Title

Bagga's 2 versions first fried biscuits

Preparation time

Servings

Ingredients

4-6 cups self rising flour
enough water to make itlike a think biscuit dough
4 cups flour
Combine all ingredients in a bowl.
Mix dough thoroughly, you may have to add more flour to get a soft dough consistency.
Divide dough into 4 equal parts.

▢oil canola or vegetable oil for frying
I think butter flavored crisco makes them fry & taste better
Heat oil or crisco to 375 degrees in a frying pan or electric skillet.when you drop few drops water in oil you can hear when its ready to fry in.
Roll each dough part of dough out on a floured surface making a thin circle. or
make good size balls use flour on a plate or a rolling sheet you can flatten them but leave them pretty thick
use a biscuit cutter floured cut your biscuits out knock some flour off them lay in hot oil pan
Lift it like a pizza dough off the surfac
Fry the dough in hot oil.
When you see the dough turning a golden brown – . Flip over and cook the other side.
Remove from oil when both sides are a golden brown.

Drain off excess grease on a paper towel. Keep warm in oven (200 degrees) until ready to serve.
Top fried biscuits with hot chili, cheese, olives, lettuce, tomatoes, and sour cream or salsa
for a desert powder with powdered sugar or cinnamon or any sweet topping you like

Method

second version flatten your balls out about 6 to 7 in in diamitor if they smaller push a hole in middle so they dont ball up when cooking
4-6 cups self rising flour
enough water to make itlike a think biscuit dough
4 cups flour

Combine all ingredients in a bowl.
Roll each dough part of dough out on a floured surface making a thin circle.
Mix dough thoroughly, you may have to add more flour to get a soft dough consistency.
Divide dough into 4 equal parts.
Lift it like a pizza dough off the surfac
Fry the dough in hot oil.
When you see the dough turning a golden brown – . Flip over and cook the other side.
Top fry bread with hot chili, cheese, olives, lettuce, tomatoes, and sour cream or salsa
for a desert powder with powdered sugar or cinnamon or any sweet topping you like

You can make the dough ahead of time and store covered in plastic wrap or in an airtight container in the fridge overnight before frying. Make sure to bring the dough back to room temperature before frying.
Freeze leftover scones in an airtight container or freezer bag in the freezer for up to two months.
To reheat, it’s best to wrap the scones in foil, then heat in the oven at 375 degrees for about ten minutes until hot. Open up the foil for the last five minutes to get that golden crisp crust back to perfection.
Try frying in a heavy cast iron skillet on the stove top.
Use a rolling pin to roll out pieces of dough on a lightly floured surface to the perfect size circles. Or just stretch the balls of dough out with your fingers before frying. To make it less

, spray your fingers with cooking spray.

Nutritional information

Credit

Posted by

PLaya_Bagga_OTD

Posted on

Wednesday 24 January 2024 - 6:47:39pm

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