Recipe: Bisquick Churros with Variations

BISQUICK CHURROS

"Bisquick mix, three other ingredients and about 30 minutes are all it takes to make a cinnamon and sugar sprinkled classic Mexican pastry."

Vegetable oil
4 tablespoons sugar, divided use
2 teaspoons ground cinnamon
3 1/4 cups Original Bisquick mix
1 cup hot water

In 3-quart saucepan, heat oil (2- to 3-inches) over medium-high heat until thermometer inserted in oil reads 375 degrees F.

In small bowl, mix 3 tablespoons of the sugar and the cinnamon; set aside.

In medium bowl, stir (dry) Bisquick mix, 1 cup 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.

VARIATION:

FOR A CHOCOLATE-COVERED DELIGHT:
Dip one end of each cooled churro into melted chocolate candy coating (almond bark), and place on waxed paper until set.

VARIATION:
"Loved it! Was easy and I didn't have a pastry bag so I made little balls... Came out great! Great and to an enchilada dinner... And I too used the keurig for the hot water and it was perfect.." - squeaki73

Makes 30 churros
Source: Bisquick recipe, Betty Crocker