Description
A copycat of Church’s fried chicken restaurant’s Oreo Biscuit Bites.
Ingredients
- FOR THE BISCUITS:
- 12 Regular Oreo Cookies (not The Double Stuff)
- 1 cup All-purpose Flour
- ⅛ teaspoons Baking Soda
- ½ Tablespoons Baking Powder (use Non Aluminum)
- ½ teaspoons Salt (kosher If You Wish)
- 2 Tablespoons Sugar
- 3 Tablespoons Cold Butter (cut In Small Cubes)
- ½ cups Cold Buttermilk
- Corn Oil, Enough For About 2-3 Inches In Your Frying Pot
- FOR THE GLAZE:
- ¼ cups Whole Milk
- 1 teaspoon Vanilla Extract
- 2 cups Confectioners Sugar
Preparation
For the biscuits:
In a food processor, add the Oreo cookies and pulse until you have a fairly fine crumb.
In a large bowl whisk together flour, baking soda, baking powder, salt and sugar.
Add the flour mixture and cubed butter into the food processor with the Oreo crumbs and pulse till the cubes of butter are reduced down and the mixture looks like cornmeal.
Remove from food processor into a large bowl, add buttermilk and mix till well blended (if the batter is still too crumbly add more buttermilk a tablespoon at a time) and the dough is stiff enough to form into balls.
Roll dough into about 1 inch balls and place on a cookie sheet lined with parchment paper. Place cookie sheet in the refrigerator for about 20 minutes.
While the dough is chilling, bring a pot with about 2 inches of corn oil to 360 F. While the oil is heating make the glaze (see below).
Now that the oil is hot, bring out the dough balls. Carefully put a few into the hot oil and fry for about 2 1/2 – 3 minutes. Fry them in small enough batches they don’t crowd and stick together. Depending on the amount of liquid used in the making of the dough, you may have to reduce or extend the cooking time. When done, remove them to a cooling rack with paper towels below and let them drain. Repeat frying the rest.
When drained well dip the biscuit bites one at a time in the glaze and place on another cooling rack to allow the glaze to cool and set.
For the glazing:
Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners’ sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water.
Enjoy, Papa Jer.
