Buttons and bow knots
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Jo Evans, Boyds, Md. | ||
| 2 | cups | Biscuit mix (w/baking powder) 1/3 cup half and half or milk |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Nutmeg |
| ½ | teaspoon | Cinnamon |
| 1 | each | Egg |
| ¼ | cup | Butter, melted |
Directions
Heat oven to 400 degrees. Mix together first six ingredients. Beat vigorously Gently smooth dough into a ball on lightly floured board.
Knead five times. Roll dough ½-inch thick. Cut with floured doughnut cutter. To make bow knots, hold opposite sides of each doughnut ring with fingers and twist to form a figure 8. Place holes (buttons) and bow knots on ungreased baking sheet. Bake 8 to 10 minutes. Immediately dip each button and bow knot into melted butter, then into sugar, coating all sides. Serve warm. Makes 8 buttons and bow knots or 8 doughnuts. From: Lancaster Farming Shared By: Pat Stockett
Submitted By PAT STOCKETT On 01-03-95
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