Rao’s Fried Bread Biscuits

Published on April 10, 2014 by Carol

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Rao’s Fried Bread Biscuits

Tribal Affiliation: Southeast Kituwah Nation

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Orgin of Recipe: Offered by Astai

Type of Dish: Contemporary & Traditional

Ingredients:

  • Canola or another polyunsaturated oil
  • Water
  • Flour (self rising preferably)
  • Directions:
    Mix the flour and water together as you would for frybread.
    After mixing, add enough flour to knead the dough without making the dough too “dusty”.
    Put some flour on your fingertips and flatten the dough into thin “biscuits”, about 3/8 to a half inch thick.
    They will rise, so be careful!!
    Take these and drop them in preheated oil.
    Check your oil temperature as you would when you make your frybread, and fry on each side for about 2 minutes.
    Take the pones out and drain the little bit of oil on them off.
    Let them cool and top them with either powdered sugar, jam or your fave topping.

    Note: These are pretty good, especially in winter 8o)

    Source: Nativetech

    NativeAmericanEncyclopedia.com Unabridged
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    Chicago Manual Style (CMS):

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    Institute of Electrical and Electronics Engineers (IEEE):

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        title = {NativeAmericanEncyclopedia.com Unabridged},
        month = Oct,
        day = 25,
        year = 2014,
        url = {http://nativeamericanencyclopedia.com/raos-fried-bread-biscuits/},
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