I don’t have a lot of patience. I suppose that’s why I don’t bake with yeast much. Thank goodness I keep up with Joy the Baker, otherwise I never would have discovered her recipe for (yeast-free) biscuit cinnamon rolls. Continue reading
As an accompaniment to my spaghettti with mushrooms and garlic I decided to try a recipe from the lastest Taste of Home magazine for parmesan knots. This recipe uses refrigerated buttermilk biscuit dough (I used Pillsbury) as the base for the knots, which makes these easy and quick to bake up.
They taste great, like a crispy garlic bread. They’d be perfect for appetizers, a snack or a side dish.
Adapted from Taste of Home magazine, August/September 2009
Makes 2 1/2 dozen
1 tube (12oz) refrigerated buttermilk biscuits
1/4 cup canola oil
3 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
Cut each biscuit into thirds. Roll each piece into a 3-inch rope and tie into a knot; tuck ends under. Place 2 inches apart on a greased baking sheet. Bake at 400F for 8-10 minutes or until golden brown. In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.
The only thing I did differently in making these was that I used olive oil intead of canola oil to toss the knots with.
When I first heard that one could make donuts out of Pillsbury’s refrigerated biscuit dough, I had to give it a go. It didn’t seem to make much sense, after all, this is a biscuit that you eat with dinner, not dessert!
It took me a while to get around to making these. I think I was a little nervous as I’ve never fried anything before using a big pan of very hot oil. As it turned out, these were very simple to make and I would most certainly make donuts this way again.
I used Pillsbury brand refrigerated buttermilk biscuit dough; the one I chose came 8 biscuits to a tin. I took them all out, laid them on a cookie sheet and flattened them slightly with the palm of my hand. I used one of my large metal pastry decorating tips to cut a hole in the middle of each biscuit and then let the dough sit for 10 minutes (I read about resting the dough somewhere, but I can’t find where it was now!).
While I was fixing up the biscuit dough, I was heating the oil, about 2-inches high in a heavy pan, to 375F using a candy/deep fry thermometer. I put the biscuits in the oil, I did it one by one, for about one minute on each side.
I was so surprised at how fast they cooked and how big they plumped up. They turned a nice golden brown! I took them out and let them sit on paper towels to absorb excess oil. I then left them to cool while I made the chocolate glaze to dip them in (I cut the original glaze recipe in half).
Like I said, I’m totally surprised by these. While they still have a hint of taste of a regular Pillsbury buttermilk biscuit, the addition of the sweet chocolate glaze covers it up mostly and you’ve got one nice and easy donut. The texture is crunchy on the outside, and soft in the inside. And yes, they still have the appearance of a regular biscuit in the inside!
These were a real winner with my family, and like I said, they were super easy and I would definitely make these again. In fact, I find it hard not to pick up a tin of biscuit dough when I pass by that section in the store!
Adapted from myself
1 tin refrigerated buttermilk biscuit dough
Pour enough oil to cover at least 2 inches in the bottom of a heavy pan. Using a deep fry thermometer, heat oil to 375F. Do not leave unattended.
While oil is heating, open biscuit tin and lay each biscuit on a cookie sheet. Flatten each one slightly with the palm of your hand. Use a small circle cutter to cut a hole in the middle of each biscuit; keep the holes, you can fry them as well. Let biscuit dough rest for 10 minutes.
Carefully place donuts, one or two at a time, into the oil. Cook for about 1 minute on each side, or until golden brown. Using a slotted spoon, carefully lift donuts out of the oil and place onto paper towels to drain and cool completely. Once cool, coat the donuts in chocolate glaze (recipe follows).
Chocolate Donut Glaze
Adapted from Recipezaar
Makes enough to coat 8 donuts
2 tablespoons + 2 teaspoons unsalted butter, softened
1 cup confectioners’ sugar
1/4 teaspoons pure vanilla extract
2 tablespoons + 2 teaspoons hot water
1/2 cup semisweet chocolate chips
Combine the butter with the powdered sugar in a medium bowl and blend with an electric mixer.
Add the vanilla and hot water. Mix until smooth.
Melt the chocolate chips in a microwave-safe bowl in the microwave for 30 seconds. Stir, then microwave another 15-30 seconds and stir again until completely melted. Be careful not to burn the chocolate. Add to the plain glaze mixture. Blend until smooth.
When the donuts have cooled, dip each top surface into the glaze and then flip over and cool on a plate until the glaze firms up, about 15 minutes. If desired, add some sprinkles!