Pan-Fried Popovers

Pan-Fried Popovers

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tube (16-ounce) refrigerated extra-large buttermilk biscuits (8 biscuits)

  • 1

    can (21-ounce) pie filling (cherry, blueberry or apple)

  • 2

    tablespoons butter, plus more for finishing

  • Granulated sugar

  • 1

    cup powdered sugar

  • ½

    teaspoon vanilla extract

  • 1 to 2

    teaspoons milk


1. On a clean work surface, roll out one biscuit at a time to a 4-5 inch circle. (If you don't have a rolling pin, use a glass.) 2. Spoon about 2 tablespoons of pie filling on one half of each dough circle. Fold over and seal with a fork. 3. Heat 2 tablespoons butter in a cast-iron skillet over medium-low heat on a grill or stove top. Cook pies, a few at a time, on hot butter until crust is brown. Do not overcook. Drain on a paper towel-lined plate. 4. When all pies are cooked, brush with melted butter and sprinkle with granulated sugar. 5. In a small bowl, combine powdered sugar, vanilla and 1-2 tablespoons milk until drizzling consistency. Drizzle pies with powdered-sugar icing.


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