Bisquick Churros Food

BISQUICK™ CHURROS

Steps:

• In 3-quart saucepan, heat oil (2 to 3 inches) over medium-high heat until thermometer inserted in oil reads 375°F.
• In small bowl, mix 3 tablespoons of the sugar and the cinnamon; set aside. In medium bowl, stir Bisquick mix, hot water and remaining 1 tablespoon sugar with spatula until dough forms.
• Spoon dough into pastry bag fitted with 1/4-inch star tip. Pipe 5-inch strips of dough into hot oil. If necessary, cut dough with knife or scissors between each churro. Cook 2 to 3 minutes, turning frequently, until golden brown. Carefully remove from oil; drain on paper towels.
• Immediately sprinkle churros generously with sugar-cinnamon mixture. Serve warm.

CHURROS

Steps:

• In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
• Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden; drain on paper towels.
• Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

CRISPY CHURROS USING BISQUICK

Steps:

• In a 4 quart heavy saucepan, heat the oil until a thermometer reaches 360 degrees.
• In a bowl, combine the dry ingredients (except the 1/4 cup sugar and 1/2 teaspoons cinnamon - mix that in a small bowl and set aside).
• Stir in the milk, vanilla, and egg. Drop a tablespoonful of batter into the hot oil, frying just until golden.
• Drain on paper towels and sprinkle the hot churros with the cinnamon/sugar mixture.
• Serve as-is or drizzled with chocolate, caramel, or with ice cream.

SHORT-CUT CHURROS

Steps:

• Heat the oil in a medium saucepan over medium heat until it reaches about 375 degrees F.
• In a large bowl, mix together the sugar and cinnamon. Set aside.
• Separate the biscuits, then gently press and elongate into 1/3-inch-thick rectangles. Cut each rectangle into 1/4-inch slices--you should get about 8 long slices per biscuit. Twist the ends of each slice in opposite directions 4 times.
• Fry the churros in batches, stirring and flipping as needed, about 30 seconds per batch.
• Remove the churros to a paper-towel-lined baking sheet to drain, then toss in the cinnamon sugar.
• Serve warm with the fudge sauce on the side.

CINNAMON SUGAR CHURROS

Steps:

• In a cast iron skillet, heat 1-inch of oil over medium-high heat until it reaches 350 degrees F.
• In a large bowl, add the baking mix and 1/4 cup sugar and whisk until combined. In another bowl, whisk together the milk, egg, and butter. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth. Put the batter into a pastry bag (or plastic storage bag) fitted with a small star tip.
• Mix together the 2 tablespoons sugar and the cinnamon and set aside.
• Working in batches, pipe the dough in a long strip into the hot oil. Fry, turning them once, until they are golden brown, about 1 minute on each side. Drain on a sheet tray lined with a brown paper bag or paper towels. Sprinkle with the sugar and cinnamon mixture and transfer to a serving platter. Serve warm with chocolate syrup.
• In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended. Use in recipes that call for Bisquick or all-purpose mix.