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Sour Cream Oven Doughnuts
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2 cups Bisquick
1/4 cup granulated sugar
1 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1/2 cup sour cream
1 egg
1/2 cup granulated sugar
1 teaspoon cinnamon
3 tablespoons butter, melted
Heat oven to 425 degrees F.
Mix Bisquick, 1/4 cup sugar, nutmeg, 1/4 teaspoon cinnamon, the sour cream and egg until soft dough forms. Gently smooth dough into a ball on a floured cloth-covered board. Knead 10 times. Roll dough to 1/2-inch thickness. Cut with a floured 2-1/2-inch doughnut cutter. Lift doughnuts carefully with a spatula and place about 2-inches apart on an ungreased cookie sheet. Bake until golden brown, 8 to 10 minutes.
Mix 1/2 cup sugar and 1 teaspoon cinnamon. Immediately brush entire doughnut with melted butter; dip into sugar mixture, coating all sides. Or, if desired, spread with a confectioners' sugar and milk glaze.
Yield: 10 to 12 doughnuts.
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