The gluten free version of Bisquick is dairy free as well---a nice plus in my opinion. I call these "drop donuts". You can add just about anything to them, such as grated apple or zucchini, or sliced bananas. They are easy to make and delicious to fresh and hot.
Gluten Free "Drop" Bisquick Donuts
2 cups gluten free Bisquick
3 Tablespoons sugar
1/2 cup rice, soy or dairy milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 egg, beaten
Canola or vegetable oil for frying
1/2 cup seedless raspberry jam, optional
powdered sugar, optional
Cinnamon and sugar, optional
In a large mixing bowl, mix together first 6 ingredients. Add more milk, a tablespoon at a time, if mixture is very thick. Cover and refrigerate until oil heats.
Meanwhile, heat 3 inches of oil in a large pot on medium-high (375 degrees) heat. To test readiness of oil, drop a walnut size piece of dough into hot oil. If it floats and small bubbles appear around it, the dough is ready. Using two tablespoons, scoop up batter in one and push it off the spoon with the other into the oil. Don't crowd the pot. Fry only 2 or 3 donuts at a time. Using a slotted spoon, turn donuts when they appear golden. Fry for 3-4 minutes per side. Remove donuts to a paper towel lined plate and drain well. Repeat until all batter is used up.
Allow donuts to cool for 5 minutes. Using a pastry bag fitted with a round tip, fill donuts with jam. Place powdered sugar in sieve and sprinkle over donuts. These are also great not filled and sprinkled with cinamon and sugar, that's the way my kids like them.... Best served warm. Store tightly wrapped in plastic wrap.
Makes: 1 dozen small or 9 large donuts.