In a 12-cup saucepan, heat oil (2 to 3 inches) over
medium-high heat until thermometer inserted in oil
reads 375 degrees.
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.
Originally Submitted
9/15/2014
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