A Deep South fry bread, called Galettes, made from simply flour and whole milk, shaped into biscuits and fried in a skillet. Serve with butter, jam, jelly, preserves, honey or cane syrup.
Galettes Skillet Biscuits
These skillet biscuits, what we call galettes down here along the coastal south, are for those times when you just want a biscuit but don't feel like all the mixing, cutting in, rolling and baking. They are quick and delicious, whether it's with a dab of butter alone, or served with jam, jelly, preserves, honey or cane syrup.
The term galette can cover a lot of culinary territory from pies to flat pastries, to pancakes, to cakes, to biscuits. Just depends on the culture, I guess. For us, it comes from the French Gulf Coast population in the form of a hand shaped biscuit, fried in a skillet, like a fry bread.
Galettes are sometimes made into one big biscuit, as with
my biscuit bread, but mostly they are like a fry bread or a fritter. In some places around the country, they are called flitters, or flitter bread. Pinches of dough are pulled off, rolled into balls and then flattened to about 1/4 inch thick. To avoid overcrowding skillet and chilling the oil, cook them in batches in hot oil until browned on both sides.
