Southern Poutine with Biscuit Fry Chips
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Southern Poutine with Biscuit Fry Chips

Southern Poutine with Biscuit Fry Chips

Brown gravy, cheese curds and fried biscuit pieces take Poutine and spin it Southern-Style.

Servings: 12 servings (1 serving = 12 Biscuit Fry Chips with toppings)
Biscuit Fry Chips
INGREDIENT
WEIGHT
MEASURE
Assembly
INGREDIENT
WEIGHT
MEASURE
Cheddar cheese curds
9 oz
1 1/2 cups
Debris beef gravy, prepared, warm
1 lb 8.00 oz
3 cups
Shredded pork, prepared, warm
1 lb 2.00 oz
3 cups
Green onions, thickly sliced 1/4-inch on long bias
4.50 oz
1 1/2 cups
Biscuit Fry Chips
  1. Place frozen biscuit puck vertically and carefully cut in half, creating 2 slices.
  2. Stack slices, then cut into 3 lengthwise strips; rotate 90° and cut in half lengthwise, creating 12 total pieces.
  3. Preheat oil to 350°F and deep fry approx. 2-4 minutes until golden brown and crispy on the outside; drain.
Assembly
  1. Place 12 Biscuit Fry Chips onto serving plate; top with 0.75 oz cheese curds.
  2. Add 1/4 cup warm gravy, 1/4 cup (1.5 oz) warm pork and 2 Tbsp green onions; serve immediately.

  • Debris gravy is a beef gravy typically made from juices of a slow cooked beef roast, but substitute any hearty gravy as desired. Note nutrition information may change.
  • Plate multiple portions together as desired for sharing. Note nutritional information may change.
View Recipe Instructions

Nutrition Information

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Serving Size:
12 Biscuit Fry Chips with toppings
Calories
470
Calories from Fat
280
% Daily Value
Total Fat
31g
47%
Saturated Fat
14g
68%
Trans Fat
1/2g
Cholesterol
60mg
19%
Sodium
1010mg
42%
Total Carbohydrate
28g
9%
Dietary Fiber
1g
4%
Sugars
4g
Protein
20g
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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