A while back I found this recipe for biscuit doughnuts and was instantly infatuated. When school finally let up, I took a few happy steps into our kitchen to try them out. Honestly, I would’ve been content rolling these in cinnamon sugar. They were that good. But I had a few spices in my pantry that I thought would amp up the flavors. Cardamom and cinnamon with a sprinkle of roasted pistachios…well, a girl couldn’t be more fulfilled.
- 1 can biscuit dough (I chose Pillsbury)
- vegetable oil, enough to fill a pot so the doughnuts are floating
- 1 cup powdered sugar
- 1/3 tsp cardamom
- 1/4 tsp cinnamon
- 2-4 tsp milk
- 1/3 cup roasted pistachios, roughly chopped
- Remove the biscuits from the can and lay them in a single layer on a flat surface. Using the palm of your hand, light press each circular piece of dough so they are evenly flat.
- Using a 1-inch cookie cutter, create a single hole in the middle of each piece of dough.
- Heat the oil in a pot (I filled mine to approximately 2 inches deep) to 350 degrees F.
- Add a few doughnuts to the oil to fry for a minute or two on each side. Flip once golden brown.
- Transfer the fried doughnuts to a rack to cool.
- Repeat the frying process until all the doughnuts are cooked.
- To make the icing, add the powdered sugar, cardamom and cinnamon to a small bowl. One teaspoon at a time, mix in the milk until you achieve the consistency you prefer.
- Dip the tops of the doughnuts into the icing, place back on the rack and sprinkle with pistachios.