buttermilk drop doughnuts
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- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| Vegetable oil | |
| 2 cups | All-purpose flour |
| ¼ cup | Sugar |
| 1 teaspoon | Salt |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Ground nutmeg |
| ½ teaspoon | Baking soda |
| ¼ cup | Vegetable oil |
| ¾ cup | Buttermilk |
| 1 | Egg |
| Sugar or cinnamon sugar |
Heat oil (2 to 3 inches) in Dutch oven to 375F. Mix flour, sugar, salt, baking powder, nutmeg and baking soda in large bowl. Add oil, buttermilk and egg; beat with fork until smooth. Drop batter by teaspoonfuls (do not make too large or they will not cook through) into hot oil. Fry about 3 minutes or until golden brown on both sides; drain on paper towels.
Immediately roll in sugar.
YIELD: about 3½ dozen drop doughnuts Recipe by: Betty Crocker's Old-Fashioned Cookbook Posted to Bakery-Shoppe Digest V1 #192 by Sean Coate <swcoate@...> on Aug 16, 1997
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