I am not an outdoors-y sort of person at all. I don’t like bugs (especially moths) or dirt or the hot, glaring sun; I’d much rather observe things that live outside through a window, safe in the comfort of my own home….
I actually bought buttermilk last week. I’m one of those that usually use the classic substitutes of mixing either vinegar or lemon juice with milk, so actually buying buttermilk was a new thing for me. The reason I decided to buy real buttermilk was because I was making Joy the Baker’s biscuit cinnamon rolls (my post on that will come later!) and I wanted to be sure not to mess it up by substituting this or that. So when I was done making those (which were delicious, by the way), I had all this leftover buttermilk. Sure, I could have frozen it. But I came across this recipe for jam-filled donut muffins on taste.com.au. Commenters on the recipe gave it glowing reviews, so I decided to give it a go….
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!