Oh, these simple little puffs bring me back to my childhood. My momma used to make them on special occasion mornings or sometimes just as a treat for my sister and me. The anticipation of eating one was almost equal to waiting for Christmas morning. My momma didn’t allow much sugar into our home ( I know why now), so these delightful bites were almost as good as Birthday cake. You have to pretend your a kid again when you eat them, otherwise you will worry too much about the fact that they are fried and rolled in sugar.
Cinnamon & Sugar Biscuit Puffs
- 1 can refrigerated biscuit dough
- Canola oil
*Note: You have to get the temperature of the oil just right. If it’s too hot, the outside will burn before the inside is cooked through. If it’s too cold, the dough will become laden with oil and they won’t be crispy. When the oil is heated, I recommend dropping one piece of dough in as a test.
1. Take biscuit dough rounds out of the can. Cut each round into four equal size pieces – kind of like a pizza. Roll the pieces into little balls. Line a plate or bowl with two paper towels. This will be for the cooked puffs.
2. In a small bowl, mix together sugar and cinnamon. I’m never sure how much I will use, just make sure to use more sugar than cinnamon.
3. In a small sauce pan, pour oil until it’s about an inch deep. Heat oil on medium to medium-high heat (that’s level 5-6 on my stove).
4. When the oil begins to lightly smoke it’s ready for the dough. Carefully, put 5-6 pieces of dough in the hot oil. The oil should bubble up around the dough and the dough should begin to puff and turn light brown. In 20-30 seconds, use a fork or spoon to flip the pieces over. Cook for another 20-30 seconds or until both sides are golden brown (see picture above.) Using a big slotted spoon, carefully place the cooked puffs on the paper towel lined plate and sprinkle with sugar and cinnamon.
5. Repeat until all the dough is cooked.
6. Serve warm with extra cinnamon and sugar for dipping. Enjoy this simple, sweet treat! I bet you can’t eat just one……
Here’s to being a kid in the kitchen,
The Southern Bee