ANGEL BISCUITS RECIPE SOUTHERN LIVING RECIPES

Steps:

• Prepare grits according to directions on packaging.
• Pour warm prepared grits into a shallow dish or container to a depth of about ½ inch.
• Cover dish with plastic wrap or foil and refrigerate overnight.
• Prepare dredge station by placing one cup flour in a container or plate.
• Crack one egg, beat well and place in second container.
• Remove grits from refrigerator, drain any excess water and turn out onto cutting board.
• Slice grits into sections as desired.
• Dip each section, one at a time, into flour and, coat both sides and ends well. Place on a plate.
• Dip each section into the egg wash, coating both sides and ends well.
• Dip each section back into the flour again, coating both sides and ends well.
• Gently shake off any excess flour, place on plate to dry for several minutes.
• Heat a large skillet over medium-low heat and add cooking oil to about ¼ inch depth.
• Place coated grit sections into the heated oil but do not crowd the pan.
• Brown grits about 5 minutes or until bottom edges start to slightly brown.
• Carefully flip the sections and brown the reverse side until bottom and edges are also brown.
• Remove from skillet, place on folded paper towels and let drain for a minute or two.
• Serve warm, as is or, top with maple syrup.
• Enjoy!