Best Churros Bisquick Style Recipes

CRISPY CHURROS USING BISQUICK

Steps:

• In a 4 quart heavy saucepan, heat the oil until a thermometer reaches 360 degrees.
• In a bowl, combine the dry ingredients (except the 1/4 cup sugar and 1/2 teaspoons cinnamon - mix that in a small bowl and set aside).
• Stir in the milk, vanilla, and egg. Drop a tablespoonful of batter into the hot oil, frying just until golden.
• Drain on paper towels and sprinkle the hot churros with the cinnamon/sugar mixture.
• Serve as-is or drizzled with chocolate, caramel, or with ice cream.

CHURROS

Steps:

• Heat oil (1 1/2 inches) to 375°F in 4-quart Dutch oven or deep saucepan. Heat water and butter to rolling boil in 3-quart saucepan. Remove from heat; quickly stir in flour and salt. Stir vigorously over low heat until mixture forms a ball. Remove from heat; beat in eggs, 1 at a time, until smooth and glossy.
• Spoon mixture into pastry bag fitted with star tip #6. Squeeze 5-inch strips of dough into hot oil. Cook, turning freqently, until deep golden brown; drain. Sprinkle generously with powdered sugar. Serve warm.

CHURROS- BISQUICK STYLE

Steps:

• 1. In a 3 quart saucepan, heat vegetable oil (2 to 3 inches) over medium high heat until thermometer inserted in oil reads 375^.
• 2. In small bowl, mix 3 Tablespoons of the sugar and the cinnamon; set aside. In medium bowl, stir Bisquick mix, hot water and remaining 1 Tablespoon sugar and vanilla, with spatula until dough forms.
• 3. 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.
• 4. Immediately sprinkle churros generously with sugar-cinnamon mixture. Serve warm. Good with whipped cream and jelly dip.

GARLIC AND PARMESAN CHURROS

Steps:

• In 3-quart saucepan, heat 2 to 3 inches oil over medium-high heat to 350°F.
• In medium bowl, stir Bisquick mix, garlic powder and hot water until soft dough forms. Spoon mixture into decorating bag fitted with star tip #4.
• Squeeze 5 or 6 (2 1/2-inch) strips of dough at a time into hot oil. If necessary, cut dough with knife or scissors between each churro. Fry 30 seconds to 1 minute 30 seconds, turning frequently, until golden brown. Remove from oil; drain on paper towels. Immediately roll in cheese. Serve warm.

SHORT-CUT CHURROS

Steps:

• Heat the oil in a medium saucepan over medium heat until it reaches about 375 degrees F.
• In a large bowl, mix together the sugar and cinnamon. Set aside.
• Separate the biscuits, then gently press and elongate into 1/3-inch-thick rectangles. Cut each rectangle into 1/4-inch slices--you should get about 8 long slices per biscuit. Twist the ends of each slice in opposite directions 4 times.
• Fry the churros in batches, stirring and flipping as needed, about 30 seconds per batch.
• Remove the churros to a paper-towel-lined baking sheet to drain, then toss in the cinnamon sugar.
• Serve warm with the fudge sauce on the side.

BISQUICK™ CHURROS

Steps:

• In 3-quart saucepan, heat oil (2 to 3 inches) over medium-high heat until thermometer inserted in oil reads 375°F.
• In small bowl, mix 3 tablespoons of the sugar and the cinnamon; set aside. In medium bowl, stir Bisquick mix, 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.