- prep time 15 min
- total time 27 min
- serves 12
1 pkg pre-made biscuit dough (Pillsbury)
4 cup soybean oil
1 small container of cream cheese frosting
1 jar of jalapeno jam
4 strips of thick cut bacon
1. Cook bacon according to package directions. Place bacon onto paper towels to drain grease. Allow bacon to cool. Coarsely chop into small bits. Set aside.
2. Heat soybean oil in small pot or fryer to 375 degrees Fahrenheit. Roll out biscuit dough. Using a pastry cutter or the top of a small glass, cut out 2-inch diameter circles. Using a plastic bottle cap, cut out small circles from the center of your 2-inch circles. Carefully set dough into hot oil. Cook on one side for 20-30 seconds, then flip to cook the other side for 20-30 seconds. Donuts should be golden brown when done cooking. Scoop out donuts and place them on a draining rack or paper towels to absorb some of the grease.
3. Scoop 1 teaspoon of jalapeno jam onto each donut. Place the cream cheese frosting into a pastry bag or squeezable bottle. Squirt a generous dollop onto each donut, on top of the jalapeno jam. Top with a spoonful of bacon bits.
4. For vegetarians, try using bacon bits instead (a soy-based product).
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