Recipe by andys
"Mexican pastry that is squeezed through a pastry bag, fried in hot oil, and sprinkled with cinnamon and sugar."
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1 1/4 cups
1 1/2 cups
buttermilk biscuit mix
vegetable oil for frying
These Churros are really good when you do them right but unfortunately, you can't considering the measurings for the mix are wrong. These need to be changed but its easy to tell whether the batter is "uniform" enough if you just add some more mix. Overall though, these tasty deserts are very delicious.
If you follow this recipe it will not turn out & you will have wasted your time & the ingredients. The measurement of water is way too much. I would probably try 1/4 c of water...and then add as I need to. I was really excited about this recipe too bad it didn't work.
this recipe was a complete failure. maybe it was just me, but ya. it just didnt work out. when i put it in the oil it like crumbled to little tiny bits. dont do it.
If you just follow the way how to coook these this will totally help, what you do is you buy pillsbury crescent rolls, and you take 2 little rolls and you roll then together and twist them out to a long twisty form. then you set it in the oil and cook it and take it out and set it in the mix and it comes out much better. i did this in my high school spanish class
I really enjoyed this recipe. I did think that there was too much water, so I added more baking mix to get a doughy mixture. They tasted great though.
The churros turn out to hard. All recipes I have used before have egg in the recipe. I added and egg and the result was much more pleasant.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 43
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