This recipe was given to Sean by Brother "Lucy". It's the best thing he ever did for us. :)
-Bisquick and flour 1:1 ratio (I used 2 cups flour, 2 cups Bisquick and made plenty for dinner and dessert
- 1 tsp of salt per 2 cups of Bisquick mix
- Add warm water slowly until the mixture is tacky
Cover with a wet paper towel until you are ready to use it
Fill a frying pan with vegetable or canola oil. Get it REALLY HOT, but not boiling.
Do a test by throwing a small amount of the dough in to the oil. It should float right away if the temperature is right.
Roll out golf ball sized amounts of dough as flat as you can and place in the oil. After about 10 seconds flip the bread over and fry on the other side for another 10 - 15 seconds or until evenly browned.
For dinner we topped these with a mixture of black beans, corn, cheese, tomatoes, lettuce, green onion, salsa, and sour cream.
For dessert you can top with butter and sprinkle with cinnamon and sugar. SO GOOD! Honey butter is also fabulous on these.
One thing that I did learn... these are better in the summer time. The air in my house was filled with smoke and we had to open some windows. It was 20 degrees outside!
Enjoy!
Gosh, you should have been there the night he made them for the youth -- grease and smoke everywhere!! Thanks for posting; I didn't realize that he used Bisquick!
ReplyDeleteThank you for posting this since I don't know what I would have made my family for dinner otherwise. They were great!
ReplyDeleteI think the branch still smelled of oil during Sacrament Meeting the following Sunday! What a great memory!
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ReplyDeletethanks for the recipe...I have read about "fry bread" in many of the mysteries set in the west and with Indians and they made it sound so good...and so did you. Besides being a quick treat it's a clever way to put together a meal guaranteed to be fun and satisfying to the picky person.
We do something similar here in Newfoundland but ours is called toutons; what we do is when we are making homemade bread we keep some of the dough and let it rise then we cut off about 1/4 of a cup and flatten it then fry it in oil but not deep fried, just fry it in a pan and turn it over and fry it on the other side until lightly browned, then serve it with pancake syrup or molassed. delicious!
ReplyDeleteYes, that's the equivalent to our fry bread only bigger. I loved my mother's fry bread, so light and airy. I use to put jam or jelly in the air pockets. Yummy I haven't mastered the technique yet.
DeleteIn Oklahoma we use self-rising flour and buttermilk in a 2:1 ratio for fry bread. Pinch off 2 inch balls flour lightly & flatten with hands. Make a hole in center before frying. Simple & Delicious. Use these with chili, lettuce, tomato. green onion, sour cream, beans, cheese, & salsa for Indian tacos. Also good with round steak tossed in seasoned flour & seared then simmered in 3 cans of beef broth and thickened to make a rich brown gravy with meat. Pieces of bread are used as the utensil to eat the thick meat ragu.
ReplyDeleteWhen patting out the circles, I sprinkle cornmeal on the bread board instead of flour. Adds a great flavor.
ReplyDeleteStill not as good as great grandma's made with acorn flour and fried in bear grease!