Gluten Free Biscuit Donuts Recipe

Ingredients:

1 recipe gluten free biscuit dough (I used the Extra Flaky Buttermilk Biscuits from page 227 of GFOAS Bakes Bread, but the Gluten Free Biscuits from the blog would work just fine, too—try using buttermilk in place of milk or cream), chilled

Oil, for frying (I used a combination of equal parts canola oil and Spectrum nonhydrogenated vegetable shortening)

About 1/2 cup (100g ) granulated sugar, for rolling

Directions:

Prepare the biscuit dough, rolling it out into a rectangle about 3/4-inch thick. While rolling and folding the biscuit dough, sprinkle with enough additional gluten free flour that you end up with a smooth dough. If using the recipe for Extra Flaky Buttermilk Biscuits from GFOAS Bakes Bread, you should expect to use up to another 1/4 cup (35 g) Gluten Free Pastry Flour. If using the biscuit recipe from the blog, you should expect to use another 2 to 3 tablespoons (18 to 24 grams) all purpose gluten free flour.

Using a well-floured 2 1/2-inch round donut-cutter (or a combination well-floured 2 1/2-inch round cookie cutter and a well-floured 1 1/4-inch cutter for the center), cut out 8 donut shapes from the biscuit dough. Place on a rimmed baking sheet. Take the 8 small cut-outs from the center of each donut shape, and roll each into a round between your palms. Using a 1 1/4-inch round cutter, cut out more small rounds from the remaining biscuit dough, and roll those each into a round between your palms. Place the small rounds on the baking sheet as well, and place the baking sheet in the freezer while you prepare the frying oil.

In a medium-size, heavy-bottom pot or fryer, place about 3-inches of frying oil. Clip a deep-fry/candy thermometer to the side of the pot or fryer, and place the oil over medium-high heat. Bring the oil temperature to 350°F. Remove the biscuit dough shapes from the freezer, and fry in small batches until well-puffed and lightly golden brown all over (2 to 3 minutes for the donuts and 1 to 2 minutes for the holes). Do not crowd the oil at all. As soon as each batch is removed from the fryer, roll in granulated sugar right away and place on paper towels to drain. Serve immediately.