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Hybrid sweets, all the rage in New York and Chicago, have been served in southern homes for decades. We never gave a ‘name’ to the biscnut, but we made em, regularly. A lot of flavor, and not much money, they competed well with the likes of Krispy Kreme and Dunkin. And the kiddos got to help. So it became a family affair.
Endgrain restaurant in Chicago calls the biscnut, ” a terrifying delicious biscuit/doughnut hybrid that’s destined to give the cronut a run for its money” . They make the biscnuts, slice them horizontally like you would a biscuit, and slather on the cream filling. They frost and toss like your regular Dunkin fare, but a delicious cousin to the cronut was ‘born’ there they say. Little did they know, that southern women have been making the biscnut for right in their own kitchens. A little less decadent, but a whole lot more tasty. I make mine from angel biscuit dough and cut them into my favorite shapes. This month of Valentines and Mardi Gras, they could be little pillows of deliciousness shaped like beignets or tiny hearts. Whatever you shape them as, they’re delicious and simple to make.
Keep in mind, while a canned biscuit can certainly make a biscnut of acceptable flavor and quality, the angel biscnut will certainly take you to the level of a hybrid ‘cronut’ and give your friends and family a treat that only the ‘lucky’ have been able to taste before!