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Deep Fried Butter
1 pound butter, softened
1/2 cup powdered sugar
1 t. ground cinnamon
Vegetable oil for frying
1 1/2 cans refrigerated biscuits (16.3 oz each, 12 biscuits), such as
Pillsbury Grands Flaky Layers Biscuits
Powdered sugar
In medium bowl, mix butter, powdered sugar and cinnamon. Beat at medium speed with mixer until well mixed. Cover and freeze for 1 hour. Using a 1 teaspoon cookie scoop, scoop butter mixture into balls, and place on
baking sheet; freeze for 1 hour. In a deep fat fryer, heat oil to 350.
Split each biscuit in half horizontally. On a lightly floured surface, roll each piece of biscuit dough into a 4 inch square. Place 2 butter balls in center of each square. Fold dough over to enclose butter balls and inch to seal. Fry biscuits in hot oil for 2 to 3 minutes or until golden brown. Drain on paper towels. Garnish with powdered sugar, if desired. Makes two dozen.
Deep Fried Butter
1 pound butter, softened
1/2 cup powdered sugar
1 t. ground cinnamon
Vegetable oil for frying
1 1/2 cans refrigerated biscuits (16.3 oz each, 12 biscuits), such as
Pillsbury Grands Flaky Layers Biscuits
Powdered sugar
In medium bowl, mix butter, powdered sugar and cinnamon. Beat at medium speed with mixer until well mixed. Cover and freeze for 1 hour. Using a 1 teaspoon cookie scoop, scoop butter mixture into balls, and place on
baking sheet; freeze for 1 hour. In a deep fat fryer, heat oil to 350.
Split each biscuit in half horizontally. On a lightly floured surface, roll each piece of biscuit dough into a 4 inch square. Place 2 butter balls in center of each square. Fold dough over to enclose butter balls and inch to seal. Fry biscuits in hot oil for 2 to 3 minutes or until golden brown. Drain on paper towels. Garnish with powdered sugar, if desired. Makes two dozen.
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