Side Dish: United States – Indiana (Midwestern United States) – Indiana Fried Biscuits

Serving Size: 8

Approximate Time

Prep 20 min

Cook 15 min

Total 40 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1 tsp (6 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, cold, cut into small cubes
- 1/3 cup (75 g) vegetable shortening, cold (optional, for flakier texture)
- 1 cup (240 ml) cold buttermilk
- 4 cups (960 ml) neutral vegetable oil (for deep-frying)
- 1 cup (250 g) apple butter, for serving
- Optional for serving: powdered sugar or cinnamon-sugar, to taste

Instructions

Short Description:
Deep-fried biscuit dough pieces with a crisp golden exterior and a tender, fluffy interior, traditionally served warm with apple butter. These are Indiana-style fried biscuits — a crunchy, slightly rustic accompaniment for breakfast or a savory meal.

Regional Notes:
This Indiana regional version is made by deep-frying biscuit dough until golden rather than baking, producing a distinctive crisp crust and soft interior. They are commonly served with apple butter in Indiana; unlike some southern fried-biscuit variants, these are often slightly sweet and served primarily as a side or breakfast accompaniment.

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
2. Add the cold cubed butter and the cold shortening (if using) to the dry mix. Using a pastry cutter or your fingers, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
3. Pour in the cold buttermilk and stir gently with a fork until a shaggy, slightly sticky dough forms. Add 1–2 tbsp (15–30 ml) extra buttermilk if the dough seems too dry; do not overmix.
4. Turn the dough onto a lightly floured surface and fold it over itself 2–3 times to create layers; press or pat the dough to about 1/2 inch (1.3 cm) thickness.
5. Using a 2.5-inch (6 cm) round cutter (or the rim of a glass), cut out biscuits and place them on a floured tray. Gently re-roll scraps once to cut remaining biscuits; aim for 8 biscuits total.
6. Chill the cut biscuits in the refrigerator for 15 minutes to firm up (this helps them hold shape in hot oil).
7. Meanwhile, pour the vegetable oil into a heavy Dutch oven or deep pan to a depth of about 2 inches (5 cm). Heat the oil over medium heat until it registers 350°F (175°C) on a candy/deep-fry thermometer.
8. Fry the biscuits in batches (do not overcrowd) for about 1.5–3 minutes per side, turning once, until they are deep golden brown and cooked through. Adjust heat as needed to maintain 325–350°F (160–175°C).
9. Use a slotted spoon to transfer fried biscuits to a wire rack set over paper towels to drain briefly. Repeat with remaining biscuits.
10. Serve warm with apple butter on the side. Optionally dust with powdered sugar or sprinkle with cinnamon-sugar for a sweeter presentation.