Cinnamon and Sugar Biscuit Doughnuts

Cinnamon and Sugar Biscuit Doughnuts


  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 tablespoons granulated sugar
  • 6 tablespoons cold, unsalted butter
  • 3/4 cup whole milk
  • vegetable oil, for frying

Coating and Dipping Sauce.

  • 1/4 cup granulated sugar + 1 tablespoon cinnamon, for coating the doughnuts
  • 1/2 cup dulce de leche
  • 2-4 tablespoons half and half
  • 1 tablespoon bourbon

In a large, flat-bottomed saucepan, heat several inches of vegetable oil (about 2 quarts) to 365 degrees.

While the oil is heating, make the doughnut dough.  Combine the flour, baking powder, salt, nutmeg and sugar.  Use a pastry cutter to cut in the butter until pea-sized pieces of butter remain.  Stir in the milk to moisten the dough, and use your hands to knead the dough 3-4 times, just to finish bringing it together.

On a floured surface, pat the dough out to about 3/4 inch thick.  Use a 2-inch doughnut cutter with a hole to cut out the doughnuts; gather up the scraps and cut those as well.  You should get 1 dozen doughnuts and holes.  Place the doughnuts on a parchment lined cutting board to rest for several minutes while the oil heats.

Fry the doughnuts a few at a time, for 45 seconds on each side, until golden brown.  Drain on a wire rack and let cool for about 5 minutes before coating in the cinnamon and sugar.

For the dipping sauce, warm the dulce de leche, half and half and bourbon in the microwave for 1-2 minutes on 50% power, just to soften the dulce de leche so you can stir the mixture into a smooth sauce.  Serve the sauce on the side.

Yields 1 dozen doughnuts and doughnut holes

Recipe from Curly Girl Kitchen