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Author Notes: These are just wrong in the sort of way the guy at Wal-mart wearing the suspenders with sweat pants is wrong. Really, you know there should be legal action for that kind of fashion but you also know somewhere deep down inside it has to be comfortable. Or maybe comfortable like a cigarette. They ease your troubles away for a few minutes and then minutes later you find yourself craving another one. Don't get me wrong these are not gut bombs. They are satiny smooth melt in your mouth treats that are best served with milk. If you don't like milk or are dairy intolerant bourbon is a good substitute. Hey, who says your eating these for breakfast. —thirschfeld
- 1 1/4 cups Laxmi brand chapati flour
- 1 1/4 cups unbleached all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine grind sea salt
- 1 cup cultured buttermilk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup lard
- 1/2 cup unsalted butter, chilled and cutinto small cubes
- 2 teaspoons sugar
- 1 cup raisins
- 3 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups powdered sugar
- 1 teaspoon unsalted butter softened
- peanut oil for frying or another non flavored oil
- Combine the yeast and the buttermilk and stir to combine. Set it aside.
- In a mixing bowl combine the flours salt, sugar and baking powder. Add the lard and the chilled butter cubes. Using the paddle attachment for you mixer, mix until it looks like coarse cornmeal.
- Add the butter milk and the raisins and mix until it just comes together around the paddle.
- Sprinkle you counter with a small amount of flour. Kneed the dough a couple of times right in the mixing bowl to bring it all together.
- Place the dough on the flour and sprinkle a little on top of the dough too. Pat the dough down and then roll it out to a 1/2 inch thickness.
- Using a 2 inch biscuit cutter cut out the beignets and place them on a sheet tray. Collect the dough scraps and roll them out again. Do this until you have used all the dough.
- Add the peanut oil to a cast iron skillet until it reaches a depth of 1/2 an inch. Heat the oil on the stove to 325 degrees. Don't let the oil get to hot or you will burn the outside before the insides are done.
- While the oil is heating make the icing. Combine the milk with the vanilla and add the powdered sugar. Mix until it is smooth and then add the butter and mix again. It should be thick but when you lift the whisk it should slowly drizzle off in a smooth stream. If you need to add 1/2 a teaspoon of milk at a time to thin or add 1/4 cup powdered sugar at a time to thicken.
- Gently drop one of the biscuits into the hot oil and once it has browned gently turn it and brown the other side. Remove it from the oil and let it drain on a paper tower of a cooling rack. Break it open to see if it is done.
- If it is done continue frying the beignets. Once all are fried drizzle the tops with icing and serve.
- Note: You may wonder why chipati flour. Well a couple of years ago I was going to make biscuits and I didn't have enough all purpose flour and the only other flour on hand was chapati flour. Adding the chapati flour made for a biscuit with wheat flavor but allowed the biscuit to remain amazingly tender and light. So, I have been adding chapati flour to my biscuits ever since.
- This recipe was entered in the contest for Your Best Holiday Breakfast
Tennessee Whiskey Is the Tops
Plus, a blackberry cocktail to drink all season long
Tennessee whiskey is the tops.
Just for the halibut.
The zucchini spaghetti of Italy.
Savor the season.
This pasta's mint to be.