Fried biscuits using canned biscuits are one of the easiest and most lovable breakfasts you can make. Two ingredients and ready in less than 15 minutes. With a little crispy crunch on the outside, soft and fluffy inside, these buttery breakfast biscuits will become a family favorite.
Serve them by themselves or serve with breakfast sausage patties and a drizzle of maple syrup and you’ve got one delicious breakfast.
Ever since one of my long time readers, Glen, filled me in on the secret of fried biscuits, I’ve made them practically every weekend.
What a great idea, and one that’s so simple! Breakfast just doesn’t get any better.
A super easy ingredient, canned refrigerated biscuit dough, Pillsbury Grands, cuts down on prep time, and frying these biscuits adds irresistible texture and flavor.
Fried biscuits are so easy for a quick special breakfast. And so delicious that you’ll want to keep a tube of buttermilk biscuits in the refrigerator all the time.
Once they’re ready to serve, they’re soft and flaky on the inside and with just a little crunch on the outside. Almost like little mini pancakes, with that buttermilk biscuit flavor that we all love.
We can’t get enough of these.
Simple and fun, let’s take a look.
Ingredients You’ll Need
- A few pats of butter.
- 1 Can Pillsbury Grands Biscuits (eight biscuits). Or a can of Pillsbury Flaky Layers. (five biscuits)
Step by Step Instructions, It’s So Easy
- Step 1: Open the can of biscuits and separate the dough into 8 biscuits.
- Step 2: Then with your hands, tear each biscuit in half to make 16 thinner biscuits. They separate very easily.
- Step 3: Add two tablespoons of butter to a large fry pan. Melt the butter over medium heat. Once the butter is melted and the bubbles start to subside, add the biscuits in a single layer.
- Step 4: Fry the biscuits for about two minutes on the first side. Then turn them over. The 2nd side will turn golden brown quicker, so watch them closely. They cook in no time. Remove from heat and serve.
- Not all skillets are created equal. Heavier skillets such as a cast iron, will cook any food faster, due to the superior heat distribution. These biscuits cook quickly. Don’t walk away from the stove, watch them carefully so they don’t burn. Use a spatula to lift the biscuits to peek underneath. Once cooked on both sides, remove them to a paper towel.
This recipe makes 16 fried biscuits, and that’s a lot for just the two of us. Store biscuits in a freezer bag at room temperature for three days. Or toss them in the freezer and they’ll keep for three months.
I like to reheat them in the microwave. Just 15 seconds will give you a soft warm biscuit. However, you’ll lose that crispy factor. If you have an air fryer, preheat the fryer to 375 degrees. Place biscuits on the tray and heat for about five minutes.
I’ve never used my air fryer to cook canned biscuits. As a matter of fact these are so very good and so quick to make that I doubt I’d make air fryer biscuits. But I did Google the possibility and came up with this article published by Pillsbury.
How to Serve Fried Biscuits
- Serve these fried biscuits alongside any breakfast entree.
- No matter what you’re craving for breakfast, sausage is always a great choice. Place a patty of cooked sausage on top of one of the fried biscuits. Drizzle with some maple syrup and a side of scrambled eggs and dig in.
- Who doesn’t love biscuit gravy. Spoon some on top of a couple of fried biscuits for an incredibly indulgent meal.
- Send those biscuits South of the border and top with some guacamole, scrambled eggs and pico de gallo for a Southwestern Scrambled Egg Sandwich.
- While they’re still warm, sprinkle them with cinnamon and sugar.
- Fried chicken and biscuits, classic.
- Or simply top fried canned biscuits with more butter and a drizzle of honey.
More Breakfast Recipes You Might Like
Pan Fried Biscuits
- Large Skillet
- 1 Can Pillsbury Grands Biscuits 16.3 ounces, 8 Biscuits
- 2 – 4 Tablespoons Butter
- Open the can of Pillsbury Grands biscuits and separate the 8 biscuits according to package instructions.
- Then with your hands, separate each biscuit in half. You'll then have 16 thinner biscuits.
- Add two tablespoons of butter to a large fry pan. Melt the butter over medium heat. Once the butter is melted and the bubbles start to subside, add the biscuits.
- Fry the biscuits for about two minutes on the first side. Then turn them over. The 2nd side will turn golden brown quicker, so watch them closely. They cook in no time. Remove from heat and serve.
- Not all skillets are created equal. Heavier skillets such as a cast iron, will cook any food faster, due to the superior heat distribution. These biscuits cook quickly. Don’t walk away from the stove, watch them carefully so they don’t burn. Use a spatula to lift the biscuits to peek underneath. Once cooked, remove them to a paper towel.
- Add a little more butter to the pan if needed once they’re turned to cook on the 2nd side.
Pan Fried Biscuits … They’re What’s for Breakfast
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Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.