Directions
In a shallow bowl or pie plate, stir together the granulated sugar, ground cinnamon, and salt (if using). Set this cinnamon sugar mixture next to the stove so it’s ready as soon as the pies come out of the oil.
Pour enough oil into a heavy skillet or medium saucepan to reach about 1/2 inch up the sides. Set over medium heat and let the oil warm while you prepare the dough. You’re aiming for about 350°F; if you don’t have a thermometer, the oil is ready when a small pinch of dough sizzles gently but doesn’t brown too fast.
Open the can of biscuit dough and separate the 8 biscuits. On a lightly floured counter or a clean cutting board, pat or roll each biscuit into a thin circle, about 4 to 5 inches across. Thinner dough gives you crisper edges, just like those old-fashioned fry pies Grandpa loved.
Once the oil is hot, carefully slide 2 to 3 flattened biscuits into the pan, being careful not to crowd them. Fry on the first side for about 1 to 2 minutes, until the edges are deep golden and the center is puffed.
Flip each piece of dough with tongs or a slotted spoon and fry the second side for another 1 to 2 minutes, until both sides are golden brown and crisp. Adjust the heat as needed so they brown steadily without burning.
Use a slotted spoon to lift the fry pies out of the oil and let them drain briefly on a paper-towel-lined plate. Don’t let them sit too long—while they’re still hot, roll or sprinkle them generously in the cinnamon sugar mixture until well coated on all sides.
Place the finished fry pies in a small enamel tray or shallow dish on the counter, sugar-dusted and stacked slightly so they look inviting. Repeat the frying and coating process with the remaining dough, keeping an eye on the oil temperature.
Serve the fry pies warm, when they’re at their crispiest and the cinnamon sugar still clings in sparkly little patches. Around here, they rarely make it to the table before someone sneaks one straight from the tray on the kitchen counter.
Variations & Tips
For picky eaters, you can roll some of the hot fry pies in just plain sugar or even powdered sugar, skipping the cinnamon. If your family loves a little filling, you can place a teaspoon of apple butter, thick jam, or pie filling in the center of each flattened biscuit, fold it over into a half-moon, pinch the edges tightly with a fork, and then fry as directed—just be sure the seal is tight so the filling doesn’t leak. For a slightly lighter version, cut each biscuit in half before rolling so the pies are smaller and more snack-sized. You can also play with spices: add a pinch of nutmeg or pumpkin pie spice to the sugar for a cozy fall twist, or a tiny splash of vanilla extract to the sugar (stir well and let it dry a bit) for extra aroma. If you don’t want to deep-fry, you can shallow-fry with a little less oil and flip more often, or even air-fry the flattened biscuits at 350°F until golden, then brush lightly with melted butter and toss in the cinnamon sugar. These keep their best texture when eaten right away, but if you have leftovers, re-crisp them in a warm oven for a few minutes before serving.
