Pan-Fried Popovers
By sugarbear
Ingredients
- 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
- 1/2 teaspoon vanilla extract
- 1 to 2 teaspoons milk
Details
Preparation
Step 1
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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