VegetarianOhio River Valley Southern cuisine Breakfast

Southern Indiana Fried Biscuits

Name: Southern Indiana Fried Biscuits
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Ohio River Valley Southern
Ingredients: 6 Day-old buttermilk biscuits; 4 tbsp Unsalted butter; 0.25 cup sorghum syrup; 0.25 cup Apple butter

Leftover biscuit dough or day-old biscuits fried in butter until crisp-edged and golden, often served with sorghum or apple butter. A frugal Ohio River valley breakfast tradition.

🇺🇸United States· Indiana

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 280 kcal

Ingredients

0 of 4 gathered

Servings

6 Day-old buttermilk biscuits — halved
4 tbsp Unsalted butter
¼ cup sorghum syrup — for serving
¼ cup Apple butter — for serving

Equipment

•Cast iron skillet

Nutrition

Per serving, approximate

Calories: 280 kcal
fat: 15
carbs: 32
protein: 5
calories: 280

Instructions

1
Cut the biscuits in half across the middle.
2
Melt the butter in a cast-iron skillet over medium heat.
3
Place the biscuit halves cut-side down in the skillet.
4
Fry for 2-3 minutes until the cut sides turn golden and crisp.
5
Flip the biscuits over. Fry the other side briefly to warm it through.
6
Take the biscuits out of the skillet. Serve them warm with sorghum syrup or apple butter.

Chef's tips

Use day-old biscuits for the best texture. Very soft, fresh biscuits can easily fall apart in the pan.

Storage

Best eaten immediately; not recommended for storage.

Reheating

Reheat briefly in a dry skillet over medium heat.

Common mistakes to avoid

•Adding too much butter, which makes the biscuits soggy and greasy instead of crisp.
•Using heat that is too high, which burns the crust before the biscuit warms through.