Posts Tagged ‘throw down’

Fridge Whisperer All-Purpose Biscuit Mix doughnut

Bisquick doughnut

So taken was I with Paula Deen’s “canned” doughnuts that I recreated them last Tuesday at my cooking class in Ajax, Ontario.

One of my students, Cindy, challenged me when I said I was making Paula’s version of homemade yeast doughnuts. Cindy had read the ingredients list on the canister of refridgerated country biscuit dough and declared, since yeast wasn’t listed, that they were either baking powder or baking soda biscuits. How could that be, I wondered? The refridgerated biscuit dough doughnuts had a lovely crispy exterior with a light and airy interior. Coming out of the oil beautifully puffed and golden brown, they were dead ringers for the yeasty creations found at doughnut shops all across North America.

“You could probably just make them out of Bisquick,” opined Cindy.

The proverbial oven mitt was dropped.

I was challenging the Grande Dame of southern cuisine to a throw down, first testing a doughnut made from Bisquick dough and then a second doughnut created using my ”All-Purpose Biscuit Mix” from page 16 of The Fridge Whisperer: 50 Fast & Fabulous Family Faves cookbook.

The results? I think it depends on personal taste.

I shallow fried both doughnuts in canola oil at 350F for 3 minutes per side and then blotted them well on paper towels. The Bisquick dougnut doubled in size as it cooked but was heavy, greasy and not entirely cooked in the centre. I’m proud to say that my Fridge Whisperer “All-Purpose Biscuit Mix” doughnut turned out a crispy golden orb of deliciousness that wasn’t oily looking or tasting and had a luscious cake-like texture. It was divine, if I say so myself.

So, did I knock our Southern Belle off her culinary perch? Suffice to say, Ms. Deen’s safe to cook another day.

But, Paula? If you’re ever in Toronto, look me up. I’ve got a sinful bread pudding with Canadian Whiskey sauce recipe that I’m certain you’d love to stick your fork into.