This weekend, we made the most delicious Crispy Fried Biscuit Scones! We took advantage of the gorgeous fall weather and headed up into the mountains. Every six months, The church of Jesus Christ of Latter Day Saints broadcasts it’s world wide general conference. We get to listen to inspiring talks from our church leaders. It’s always such a spiritually uplifting time, but this year, we made it extra special by enjoying it in the beautiful outdoors, surrounded by fall leaves and family.
While listening to conference, we decided to cook up a treat that’s super easy, fun to make, and perfect for the outdoors—fried biscuit scones! Using Pillsbury Grands biscuit dough and a Dutch oven, we created these delicious crispy fried biscuit scones right there by the campfire. Food just seems to taste better when cooked outside, don’t you agree?
Here’s how we made them:
Ingredients
- 1-2 tubes of Pillsbury Grands Buttermilk Biscuit dough
- 2 cups of vegetable oil
- Syrup
- Fresh fruit (we used strawberries and bananas, but you can use whatever you like)
- Whipped cream
Supplies You’ll Need
- A Dutch oven
- 20-30 briquettes (we used the match-light kind for convenience)
Instructions
- Get your briquettes going until they turn grey. This will give you the perfect heat for your Dutch oven.
- Place the Dutch oven on top of the hot briquettes and pour in the vegetable oil. Let it get nice and hot.
- While the oil is heating up, pop open the biscuit dough and gently stretch each biscuit until it’s thin. We found that frying three at a time worked best.
4. Once the oil is hot, carefully place the stretched dough into the Dutch oven.
Let them fry until they’re golden brown on one side, then flip to cook the other side until golden.
- When they’re golden and crispy, take them out and place them on a paper towel-lined plate to drain excess oil.
- Now for the fun part! Top your fried biscuit scones with syrup, fresh fruit, and a big dollop of whipped cream.
These fried biscuit scones are the ultimate mountain treat. They’re crispy on the outside, soft and fluffy on the inside, and oh-so-delicious with the toppings!
Whether you enjoy them for breakfast or as a dessert, they’re sure to be a hit with everyone.
If you’ve made something similar, I’d love to hear what toppings you used! And if you decide to give this recipe a try, let me know what you think—I bet you won’t be able to stop at just one!
We made these a few years ago when we did another little hike and campfire here
Happy mountain adventures and yummy treats!
Recipe
Fried Biscuit Scones
Equipment
- 1 Dutch Oven
Ingredients
- 1-2 tubes of Pillsbury Grands Buttermilk Biscuit dough
- 2 cups of vegetable oil
- Syrup
- Fresh fruit we used strawberries and bananas, but you can use whatever you like
- Whipped cream
- Supplies You’ll Need
- 20-30 briquettes we used the match-light kind for convenience
Instructions
- Instructions
- Get your briquettes going until they turn grey. This will give you the perfect heat for your Dutch oven.
- Place the Dutch oven on top of the hot briquettes and pour in the vegetable oil. Let it get nice and hot.
- While the oil is heating up, pop open the biscuit dough and gently stretch each biscuit until it’s thin. We found that frying three at a time worked best.
- Once the oil is hot, carefully place the stretched dough into the Dutch oven. Let them fry until they’re golden brown on one side, then flip to cook the other side until golden.
- When they’re golden and crispy, take them out and place them on a paper towel-lined plate to drain excess oil.
- Now for the fun part! Top your fried biscuit scones with syrup, fresh fruit, and a big dollop of whipped cream.
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