Warning: This is a New Year’s resolution buster recipe so if you’re on that path then turn back now. If you’re not, all things in moderation and full speed ahead!
When I was younger, we would make improvised donuts from the Pillsbury biscuit tube. I know I’m not alone on this. But… what if you made your own biscuits? Rich and cream-based, not buttermilk. Would it still be special? (Spoiler alert: YES!!)
No, they’re not real doughnuts (notice the more formal spelling and, if you could hear me say it aloud, the semi-reverential whisper). But on a sleepy weekend morning when the kids are hoping for something more than the everyday steel-cut oatmeal and berries? These rock.
These biscuits are a bit easier to make and much more forgiving than your normal buttermilk biscuit. They’re also perfect for jam, jelly, marmalade, or a bit more cream and some fresh strawberries.
Sift the dry ingredients together. Make a well in the center and add the cream. Stir until it comes together in roughly a ball.
(By the way, see the gray and white spreader in this picture? You wouldn’t believe how much I use that. I have a smaller one too. Spreader on one end, mini-spatula on the other. I found it while wandering around a kitchen store one day and now it’s second only to my wooden spoon.)
On a floured surface, roll it out and cut your donuts. I have a set of these cutters which I use for biscuits, donuts, cookies, and more. And they come in all sorts of groovy shapes and sizes. A bench scraper, if you have one, comes in handy as well. The dough is supposed to be a bit sticky.
Then into a pan over medium-high heat with just enough oil to come up about half-way on your donuts. Watch your oil temperature, you’re looking for about 325°F – 350°F. I use a smaller pan, as you can see, so I don’t need so much oil. It goes fast enough.
Flip over when browned (watch the side of the donut to see it brown without constantly lifting it up). Remove to a rack or plate with a paper towel to drain.
While they’re still a bit warm, dust with either regular sugar or powdered sugar, whichever you prefer (or have handiest in the pantry).
We ate the donut holes before the picture could be taken but rest assured, they were super too!
Cream Biscuit Donuts
Cream Biscuit Donuts are a guilty pleasure, no doubt, but so is any donut, right?. (The kids will think you're a wizard!) Visit suppertimeblues.com to learn more.
- 2 cups self-rising flour Or 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon of salt.
- 1 tablespoon sugar
- 1 1/2 cups heavy cream
- vegetable oil for frying I use canola.
- sugar (regular or powdered) for dusting
Sift together the dry ingredients.
Add the cream and stir until a rough ball of dough forms.
Turn onto a floured surface and fold into thirds (as if you were making puff pastry) two or three times or until the dough is smooth and ready to roll. (See my buttermilk biscuit recipe for more information.)
Roll out the dough into a rectangle about 1/2 inch high.
Cut out as many donuts as you can.
Gather the scraps of dough and do it again until all of the dough is used.
Fry a couple of minutes on each side in some vegetable oil over medium-high heat.
Remove to a paper towel to drain, then dust with regular or powered sugar.
Don't forget to use the donut holes!
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