A delicious cross of southern biscuit and yeast biscuit goodness
1teaspoonactive dry yeast
1cupwhole milkat room temperature
2 1/2cupsall purpose flour
2 1/2teaspoonsbaking powder
8tablespoonsbuttercold Oil, for frying
Mix the yeast into the room temperature milk. Set aside while you assemble the rest of the ingredients.
Place all of the dry ingredients into the bowl of a stand mixer fitted with the dough hook. Mix briefly to combine.
Cut the cold butter into 1/2inch cubes, and add them to the dry ingredients. Work the mixture on a low speed for about 2 minutes, or until the butter is mostly incorporated into the flour, with some larger flakes of butter still visible. Mix more than you would for traditional biscuits or a pie dough: Most of the butter should be incorporated into the flour.
Add the milk and yeast to the mixer, and mix on a medium speed, just until the mixture starts to cohere and there is no dry flour in the bottom of the bowl.
Dump the mixture out onto a floured surface, and pat and knead it together until it forms a smooth ball. Roll the dough out to about 1/2inch thickness, and use a doughnut cutter, a knife or a cookie cutter, to cut out as many donuts as you can.
Re-roll the scraps
Set aside your donuts in a cool spot for 30 minutes. (you do not want to put this in a warm spot that would cause the butter in the biscuits to melt and would make these a mess to work with.)
When the donuts have rested, heat about 2 inches of oil in a wide, deep pan, and bring it up to 350° F
Place a few donuts at a time into the hot oil (fewer is best you don't want the oil to bubble over and you want even browning). They need about 1 1/2 minutes per side.
When they have turned a dark golden brown and have puffed up to about twice their size,remove from the oil and drain on a wire rack with paper toweling beneath.
Toss the donuts in cinnamon sugar or powdered sugar, or glaze them.