This year Paul and I have had the true privilege of experiencing wonderful travel and food adventures. Nashville, Greece, Montana… oh my! I’ve gotten the chance to try tons of delectable dishes (and some not so delectable) that I’ve never even heard of. It’s been awesome.
One of these dishes was bonuts from Biscuit Love in Nashville. I’ve written about Biscuit Love in a prior post, but one treat we saw there were said bonuts (we didn’t partake in them because we stuffed ourselves silly with other plates). I had never heard of such a thing. How good would deep fried buttermilk biscuit dough be?!?!
This was one dish I was determined to try. Hence, this morning’s experiment. Now, I rarely fry anything. Not because of calories and fat and all that sensible stuff. But because I’m terrified of two things… giving myself 3rd degree burns and setting the kitchen on fire. Luckily neither of these things happened.
Now, I love me an Iron Chef as much as the next person but I think Bobby Flay made a few mistakes in his recipe. First of all he calls for cream but doesn’t mention when to add it into the batter. After I added the buttermilk, there seemed to be enough moisture so I just skipped it. Another conundrum I faced was rolling the dough into balls. Most bakers know that if you overwork the dough, it will get tough. I did it anyway but with great hesitation. I’m not sure how you get around this to make the bonut but it was a touch nerve-racking. I also rolled my bonuts in regular white sugar rather than powdered sugar. I just think it’s prettier and tastes better.
Biscuit Love serves their bonuts with lemon mascarpone and blueberry compote. I didn’t have mascarpone so I subbed in ricotta. But I think mascarpone would’ve been smoother. Instead of blueberry compote, I dipped these pillows of loveliness in huckleberry jam. Huckleberry jam is what is right with and all that is good in the world if you ask me. We were in Whitefish, Montana a few weeks ago and I bought this amazing concoction at the Huckleberry Days festival with the specific idea of serving it with the bonuts. I love Montana!
Definitely give these a go! They are wonderful!
Bonuts (recipe care of Bobby Flay – slightly altered)
INGREDIENTS: 6 cups canola oil, 4 cups all-purpose flour (plus for dusting), 4 teaspoons baking powder , 1 teaspoon baking soda , 1 teaspoon salt, 12 tablespoons (1 1/2 sticks) cold unsalted butter (cut into small pieces) , 1 1/2 cups cold buttermilk , 1/2 cup heavy cream, confectioners’ sugar (for rolling)
DIRECTIONS: Heat the oil in a Dutch oven until it registers 360 degrees F on a deep-fry thermometer. Put a rack on a baking sheet. Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until a dough just begins to come together. Roll the dough into a square about 1/2-inch thick. Cut the dough into 1-inch pieces and roll into balls. Working in batches (so the doughnuts have plenty of space to float in), fry the dough balls until golden brown and cooked through, about 4 minutes. Use a slotted spoon or spider to transfer the doughnuts to the rack. Let cool slightly. Serve immediately.
Lemon Ricotta Dip: 2 tablespoons-ish sugar, 1/2 cup ricotta cheese, 1 tablespoon-ish lemon zest, 1 tablespoon-ish lemon juice ~ stir it all up.
Huckleberry Jam: Order from Shelly’s Jellys, LLC.