I'm probably the only one who didn't know about this...it's a real fore-head-slapping-duh. And now that I know, and am not too embarrassed to admit it, I'm going public with this little trick in the hopes of enlightening any other cave dwellers out there! You can FRY refrigerator biscuits. Is that not the greatest thing you've ever heard?!? Once those biscuit/rolls are fried, some call them scones but I have chose to call them Fry Bread. It's a totally easy version of Navajo Fry Bread. (Click on the highlight to read all about Navajo Fry Bread - the real stuff!)
Pillsbury Grands! work great - they come 8 to a package and fry up quickly. Within minutes you can have hot fry bread to slather with butter and peach jam (!) or the perfect start to a Navajo Taco Salad!
After separating the rounds of dough, they are fried in about a half-inch to an inch of hot oil - one at a time. It only takes about 30 seconds on each side before they are golden brown.
The fork is there to show you how big this one is...actually it's rather small! I grew up in Utah where there is a chain of restaurants called Scone Cutter - they really aren't restaurants but drive-thru scone shacks where they serve up fried scones in every way you can imagine. I do not remember ever eating a fried scone growing up...apparently my kin are not fried scone people...every family has it's secrets! But I do remember eating fried bread at a neighbor's house...they had recently adopted a Navajo Indian child and the kids in the neighborhood were invited over to meet him and to eat Navajo Fry Bread. I don't remember much else about it other than their house smelled and I loved the bread.
If you eat Fry Bread with butter and jam, good for you, it's delicious and you won't regret the calories! If you make Navajo Taco Salad, even better...the fry bread is the foundation for refried beans, shredded beef, cheese, olives, avocado - whatever you want to stack upon it!
Fry Bread - Pots and Pins
1 package refrigerator biscuits (I used Pillsbury Grands!)
Canola or vegetable oil for frying
Optional for fried scones: jam, butter, powdered sugar, honey
Optional for Fry Bread: 1teaspoon cumin mixed with 1/4 teaspoon sugar, sprinkled over tops of bread after frying for added flavor
In medium skillet, heat 1/2 to 1-inch of oil until hot. Remove dough from package. Stretch out into a 6-inch round circle. Fry one at at time until golden brown, about 30-seconds on each side. Remove to paper toweling to drain. Keep warm, covered loosely with foil in a 200 degree oven until serving time. Serve warm. Makes 8.
For Navajo Taco Salad, sprinkle fry bread with cumin and sugar mixture and then spread with refried beans and continue to top fry bread with all of your favorite taco ingredients.
