RECIPE: Beer Bourbon Glazed, Mexican Tequila Chocolate, & Salted Caramel Doughnuts

When I first came to the District, I wandered through every neighborhood to find a doughnut that rivaled those that I grew up inhaling outside of Philadelphia.  Even though I searched far and wide, my demanding palate was often left insatiable.  So I started making my own active yeast pastry.  Since making doughnuts from scratch can be a lengthy process, I’m sharing a secret I picked up during my childhood while camping in the Poconos.  Canned buttermilk biscuits are a perfect substitute when short on time.

The Input

1 can of large buttermilk biscuits (refrigerated)
Vegetable or canola oil

The Algorithm

Pour about a cup and a half to two cups of oil in a large pot and heat to 350 degrees.  Make sure you have enough oil to cover half of the dough.

Remove biscuits from the refrigerator and separate.  To make a doughnut, cut a hole in the center of an individual biscuit.  To make a doughnut hole, break a biscuit apart and roll to form a circle.

Place dough into the oil and cook until golden brown.  Flip onto the other side and cook until golden brown.

Remove and drain on a paper towel.

After a few minutes, sprinkle with powdered or cinnamon sugar.  I made beer bourbon glaze, Mexican tequila chocolate, and salted caramel dipping sauces.

The Output