• Katherine Arthurs

Mini Gluten Free Cinnamon Sugar Biscuit Donuts

Biscuits + Donuts!!! What's not to love?!?! They are flaky, sweet + mini. SO cute, covered in the best cinnamon + sugar coating...+ did I say flaky.

We usually don't have donuts in this house, but what the heck - why not try something new. I've already loved the cinnamon + sugar combination on crusty toast with butter - so turning it into a donut was an easy choice.

What's your favorite kind of donut?

AND use this dough recipe for savory biscuits - they are great on my Roasted Chicken + Leek Pot Pie

Mini Gluten Free Cinnamon Sugar Biscuit Donuts

2 cups gluten free flour (I used Bobs Red Mill), plus extra for rolling

1 tablespoon baking powder

1/2 teaspoon baking soda

1 tablespoon sugar

1/2 teaspoon sea salt

8 tablespoons cold butter, cut into small cubes

1 cup cold buttermilk

Oil for frying (I like using 1/2 coconut oil + 1/2 organic palm shortening)

1/2 cup white sugar

2 tablespoons cinnamon

To prepare the dough, using a food processor works great. If you don't have one, use your hands + just try to work as quickly as you can so the butter stays cold.

Place the flour, baking powder, baking soda, sugar + salt in the bowl of a food processor. Pulse once to combine everything. Add the cold butter + pulse 4 times.

Pour the dough into a bowl + make a well in the center. Pour the buttermilk into the middle. Using a rubber spatula or wooden spoon work the batter together in a folding pattern. Once it's somewhat together, turn it onto your counter - that has been lightly floured. Using your hand, press the dough together until all the little pieces form one dough ball.

Roll out the dough with a rolling pin into a thick rectangle. Fold in half + turn. Repeat the rolling + folding a few times. Remember to lightly dust the counter + top of the dough each time so that it doesn't stick. Place it back into the bowl + into the refrigerator for a few minutes.

Clean off the counter top for any left over dough or flour. Once clean dust again lightly with flour. Remove the dough from the refrigerator + roll out until it's about 3/4- 1 inch thick. Using a 1 3/4- 2 inch round cutter, cut rounds out. Use a 1 round cutter for the centers. Place all the donut rounds on a baking sheet in a single layer.

For the small center circles, roll to form balls + place on baking sheet next to the donuts. Once all the dough has been rolled out, place the baking sheet into the refrigerator.

Meanwhile, heat a heavy duty pan with about 2 1/2 inches of frying oil. Using a thermometer, let the oil reach 325 -350F.

Mix the sugar + the cinnamon together in a small bowl. Set aside.

Remove the donuts from the refrigerator. Fry them in small batches for 3-4 minutes - flipping around half way so that all sides are browned + cooked thoroughly. Remove + place in the cinnamon + sugar mixture. Tossing around to coat. Remove + place on a plate with paper towel.

Best if served right away.

Store in an air tight container for 2 days. Heat them up briefly in a microwave for 10 seconds, if you aren't eating them fresh.

*Tip: To make buttermilk, measure just under 1 cup of whole milk. Squeeze the juice out of half a lemon into the milk. Let sit for 10 minutes in the refrigerator.

*During the rolling + folding process, if you think your butter is getting too warm - put it in a bowl + into the refrigerator for a few minutes. You want the butter to stay cold.