Easy Homemade Donuts

Easy Homemade Donuts

Tasty and Fun to make

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What you need:

1 can ready to bake biscuits

oil for frying

sugar for topping, powdered or granulated

or you can make a quick glaze or fill with jelly(recipe below)

How to make them:

Place about 1 inch oil in a pan, heat on medium to about 300 degrees.

While oil is heating, crack open your biscuits. Separate the biscuits so they can warm up a little (just take the chill off) while your oil is heating up.

Once oil is to temperature, place 2 or 3 biscuits in your oil, carefully.

Cook for maybe a minute, these cook really fast, till golden, then flip over to cook other side.

If you want traditional donuts, poke a hole in the middle of the biscuit before placing in the oil. Cook second side about a minute, till golden, then remove to paper towels to drain.

It will take you less than 5 minutes to cook an entire can.

If you are filling your donuts, let them cool for 5-10 minutes.

Now you can fill with jelly or cream filling, using a pastry bag with the filling tip.

Sprinkle a little sugar over the tops

What you Need:

Cream Filling Sweet

This cream filling is great for filling cupcakes or donuts. You can make ahead of time, and refrigerate till ready to use, just let it come back to room temperature for easy filling!

3 tablespoon all-purpose flour

1/2 cup milk

1/2 cup butter

1/2 cup granulated sugar

1 teaspoon vanilla extract

How to  make it:

Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes. Stir continuously to prevent the mixture from clumping and do not bring all the way to a boil. When thickened (consistency will be that of a thin pudding), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.

When the milk mixture is cool, cream the butter and sugar together in a medium bowl until light. Add in the milk/flour mixture and vanilla extract and beat at high speed with an electric mixer for 7 minutes, until light and fluffy.

Best Biscuits

 

Only 5 ingredients, comes together quickly, and on the table in about half an hour, these homemade biscuits are perfect!

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What you need:

2 cups all-purpose flour
1 Tbsp. baking powder
2 tsp. sugar
1/2 tsp. salt
1 1/4 cups heavy cream
Things You'll Need
Biscuit cutters
Whisk
Mixing bowls
Measuring cups and spoons
Rolling pin
Baking sheets
Silicone baking mat

How to make it:

Getting ready: Center a rack in the oven and preheat the oven to 425 degrees F. Get out a sharp 2-inch-diameter biscuit cutter (I used a glass, and it was fine), and line a baking sheet with parchment or a silicone mat.

Whisk the flour(s), baking powder, sugar and salt together in a bowl. Pour about 1 cup of the cream over the dry ingredients, grab a fork and start tossing the ingredients together. If necessary, add more cream, a spoonful at a time, until you’ve got a nice soft dough. Now reach into the bowl with your hands and give the dough a quick, gentle kneading – 3 or 4 turns should be just enough to bring everything together.

Lightly dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour and pat the dough out with your hands or roll it with a pin until it is about 1/2 inch high. Don’t worry if the dough isn’t completely even – a quick, light touch is more important than accuracy.

Use the biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you get the most you can out of this first round. By hand or with a small spatula, transfer the biscuits to the baking sheet. Gather together the scraps, working them as little as possible, pat out to a 1/2-inch thickness and cut as many additional biscuits as you can; transfer these to the sheet. (The biscuits can be made to this point and frozen on the baking sheet, then wrapped airtight and kept for up to 2 months. Bake without defrosting – just add a couple more minutes to the oven time.)

Bake the biscuits for 14 to 18 minutes, or until they are tall, puffed and golden brown. Transfer them to a serving basket.

Expert Tips & FAQs

Freezing: The biscuits can be made to the point right before baking and frozen on the baking sheet. When frozen, wrap them airtight and they can be kept in the freezer for up to 2 months.  Bake without defrosting – just add a couple more minutes to the oven time.

Serving: Ideally these biscuits should go from oven to table and be served with cold sweet butter.

Storing: You can keep the biscuits in a plastic bag overnight and give them a quick warm-up in the oven the next day, but you won't recapture their freshly made flakiness.

Nutrition

Serving: 1biscuit | Calories: 164.91cal

Chicken and dumplings Bisquick style

Delicious Comfort food, easy to make, filled with goodness and love

Ingredients
For the soup:
3-4 cups rotisserie chicken shredded (or 2 large chicken breasts cooked and shredded)
8 cups water
4 tbsp Better than Bouillon Chicken
4 tbsp salted butter
4 carrots  cut in half lengthwise and then diced
4 celery stalks diced
2 small yellow onions  diced finely
1/2 cup flour
1 cup milk
1 tsp Italian seasonings
1 tsp salt
1 tsp garlic powder
1 tsp onion powder

For the dumplings:
2 cups bisquick  sifted into medium mixing bowl
1 tsp salt
1 tsp garlic powder
1 tsp Italian seasonings
1 cup milk
4 tbsp. salted butter melted

Instructions

For the soup:

In a large bowl combine water and better than bouillon to make chicken broth. Place in the microwave for 3 minutes. Remove and stir well. Set aside.

In a large stock pot over medium heat, add carrots, celery, onion, and 4 tbsp butter. Stir well to combine. Let cook for 10 minutes, stirring often to ensure that the onions don’t burn.

Add 1/2 cup flour and stir to combine. Add chicken broth and bring to a boil.

Add the shredded chicken, Italian seasoning, garlic powder, onion powder, salt, and milk. Stir well. Turn temperature to low and let simmer while making the dumplings mixture.

For the dumplings:

In a separate bowl sift Bisquick using a mesh strainer. Dump leftover Bisquick lumps in the garbage. Add salt, garlic powder, and Italian seasonings. Use a whisk to mix together.

Pour milk and melted butter. Use a spoon to combine ingredients. Note: Don’t overmix the batter. Mix until just combined.

Using a small cookie dropper, or regular tablespoon measuring spoon, drop spoonfuls of dumpling mixture into the simmering pot. Don’t stir the dumplings in, just let the dumplings fall into the simmering liquid.

Cover pot and let cook for 15 minutes. Uncover, and using a large spoon gently turn over each dumpling. Let simmer for another 2-3 minutes.

Red Lobster Cheddar Bay Biscuits

These biscuits are so tasty, they melt in your mouth, nice and warm and delicious, you don't have to go out to get them. Stay home and enjoy good foods.

What you need:

2 1/2 cups Bisquick baking mix
4 tablespoons cold butter 
1 cup sharp cheddar cheese, grated 
3/4 cup cold whole milk 
1/4 teaspoon garlic powder 
Brush on top
2 tablespoons butter, melted 
1/2 teaspoon garlic powder 
1/4 teaspoon dried parsley flakes 
1 pinch salt 

How to make them:

Preheat oven to 400 degrees. Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas. Add cheddar, milk and 1/4 tsp garlic. Mix by hand until combined, but don't over mix. 

Drop 9 equal portions onto greased cookie sheet. Bake for 15-17 minutes or until tops are light brown. Melt 2 tablespoons of butter in a bowl. Stir in 1/2 teaspoon of garlic powder and parsley flakes. Use a pastry brush to spread garlic butter over tops of biscuits.