Bisquick Doughnuts

Community Recipe from

Ingredients

  • 2 cup(s) bisquick

Preparation

  1. Ingredients

  2. Oil for deep frying
  3. Doughnut Holes

  4. 2
  5. cups Original Bisquick® mix
  6. 2
  7. tablespoons granulated sugar
  8. 1/4
  9. teaspoon ground nutmeg
  10. 1/4
  11. cup milk
  12. 1
  13. teaspoon vanilla
  14. 1
  15. egg, beaten
  16. Flavors

  17. Butterscotch Doughnut Holes

  18. 2
  19. boxes (4-serving size) butterscotch instant pudding and pie filling mix
  20. Cookies and Cream Doughnut Holes

  21. 5
  22. creme-filled chocolate sandwich cookies, crushed, mixed with 1/2 cup powdered sugar
  23. Mexican Chocolate Doughnut Holes

  24. 1/2
  25. cup granulated sugar
  26. 2 3/4
  27. teaspoons unsweetened baking cocoa
  28. 1/2
  29. teaspoon ground cinnamon
  30. Pistachio Doughnut Holes

  31. 2
  32. boxes (4-serving size) pistachio instant pudding and pie filling mix
  33. 1
  34. tablespoon each red and green sugars, if desired
  35. Raspberry Doughnut Holes

  36. 2
  37. boxes (4-serving size) raspberry or strawberry-flavored gelatin*
  38. Save $$$ on your favorite brands
  39. Directions
  40. 1In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. Place one of the coatings (ideas below) into a brown paper lunch bag (about 10 3/4 x 5 inches) or medium bowl.
  41. 2Lightly spoon Bisquick mix into measuring cup; level off with straight edge of knife. Add to medium bowl along with remaining Doughnut Hole ingredients; mix just until dough forms. Work with half of the dough at a time; cover and refrigerate remaining half of dough. Shape dough into 1-inch balls. Sprinkle fingers and hands with Bisquick mix if they get sticky. Carefully drop balls, 5 or 6 at a time, into hot oil. Fry 1 to 2 minutes or until golden brown all around; drain on paper towels. Immediately gently shake 2 or 3 doughnut holes at a time in bag, or roll in coating in bowl. Repeat with refrigerated dough.
  42. Expert Tips
  43. If the cooking oil is too hot, the exterior of food gets overbrowned too quickly and the interior is often raw or undercooked. And if the oil is too cool, the food becomes saturated with oil and greasy before becoming fully cooked. * If coating in bowl, gelatin will stain hands. Use a spoon or gloved hands.
December 2013

This recipe is a personal recipe added by Charlie99 and has not been tested or endorsed by MyRecipes.

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