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Biscuit Fritters

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I created this quick and easy biscuit fritters recipe one night when I wanted something sweet. Also, I needed to use a package of biscuits I had in the fridge.  I remembered,  while growing up, my mom use to dip roll dough in oil and then coating them in cinnamon/sugar .  I decided to use that idea but with biscuits.  I also decided to opt for butter instead of oil.  Then I decided to finish them off with a little powdered sugar glaze.

These biscuit fritters turned out great.  They tasted like a apple fritter minus the apples.  The family loved them and wished there were more.  This was quick, easy, and delicious.  You can’t loose with cinnamon and sugar.

Biscuit Frittars | realmomkitchen.com

Here is what you need to make the
Biscuit Fritters

  • SUGAR
  • CINNAMON
  • BUTTER
  • PILLSBURY GRANDS SOUTHERN STYLE BUTTERMILK BISCUITS
  • MELTED BUTTER
  • POWDERED SUGAR
  • HOT WATER
Biscuit Frittars | realmomkitchen.com

Biscuit Fritters

Real Mom Kitchen

5 from 2 votes
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Calories

Ingredients
  

  • ⅔ cup sugar
  • 1 Tbsp. cinnamon
  • 6 Tbsp. butter melted
  • 1 16.3 oz pkg. Pillsbury Grands Southern Style Buttermilk Biscuits

Glaze:

  • 1 Tbsp melted butter
  • ½ cup powdered sugar
  • 1- 1 ½ Tbsp. hot water

Instructions
 

  • Preheat oven to 350 degrees.  In a bowl, combine the sugar and cinnamon until well blended.
  • Dip each biscuit in melted butter, being sure to coat all sides.  Follow by dipping each biscuit in the sugar and cinnamon mixture coating the entire biscuit.
  • Place the biscuits on a baking sheet and bake at 350 for 13-17 minutes until golden.  Remove biscuits from the oven and combine the glaze ingredients together in a small bowl.  Drizzle the glaze over the warm biscuits and serve.  Makes 8 fritters.
Tried this recipe?Let us know how it was!
Laura
5 from 2 votes (1 rating without comment)

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14 Comments

  1. I’ve been making my own version for a few years now but I cut each Grand in quarters. I also have a gallon baggie with the sugar cinnamon mix I use for these and for toast with another bag with powdered sugar. After dipping in butter I place as many as I can in sprayed cake pans. Usually they fill 1 1/2 pans. Watch your time so they don’t burn and get them out of the pans before the cinnamon cements them to the pan!???? I then toss em a few at a time into the bag of powdered sugar. They usually don’t last a day!

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  6. 5 stars
    We tried these tonight and they were very tasty! One bit of advice, do NOT cook them on a flat stoneware pan…the butter/sugar coating will drip and cause the smoke alarm to go off. 🙂 My house still stinks. Next time I’ll do it in a regular cookie sheet.

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  7. I cleaned out my fridge yesterday and had 2 cans of biscuits that needed to be used right as I came across this blog post. I love your site! My family ate these right up! Thanks so much!

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  9. When my mom was not feeling like making beignets, she would fry up some grands biscuits. just a little powdered sugar and they were heavenly.
    Frying in butter sounds like added fatty goodness!

    Reply

  10. I have made these before and you’re right, everyone loves them! It is also yummy if you roll the biscuits in sugar and orange zest then top with an orange glaze.

    Reply