Sour Cream Oven Doughnuts
- 2 cups Bisquick
- 1/4 cup granulated sugar
- 1 teaspoon ground nutmeg
- 1/4 teaspoon cinnamon
- 1/2 cup sour cream
- 1 egg
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 3 tablespoons butter, melted
- Heat oven to 425 degrees F.
- Mix Bisquick, 1/4 cup sugar, nutmeg, 1/4 teaspoon cinnamon, the sour cream and
egg until soft dough forms. Gently smooth dough into ball on floured cloth-covered
board. Knead 10 times. Roll dough 1/2-inch thick. Cut with floured 2 1/2-inch doughnut
cutter. Lift doughnuts carefully with spatula and place about 2-inches apart on
ungreased cookie sheet. Bake until golden brown, 8 to 10 minutes.
- Mix 1/2 cup sugar and 1 teaspoon cinnamon. Immediately brush entire doughnut
with melted butter; dip into sugar mixture, coating all sides. Or, if desired, spread
with a confectioners' sugar and milk glaze.
Yield: 10 to 12 doughnuts