"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Rich Buttermilk Doughnuts Recipe

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This recipe for Rich Buttermilk Doughnuts, by , is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Lamb
Added: Thursday, October 18, 2007


6 c. flour
2 c. sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. nutmeg
6 tbsp. butter or margarine
2 eggs, well beaten
1 1/2 c. sour milk or buttermilk

Vegetable oil for frying

Sift dry ingredients into a large bowl. Cut butter into dry ingredients until mixture resembles corn meal. Combine beaten eggs with buttermilk and add to dry ingredients. Blend together thoroughly. Roll out dough in small portions on well-floured board to about 1/2 inch thickness. Cut with doughnut cutter.

Deep fry in vegetable oil heated to 350, turning when underside is brown. Drain on absorbent paper (torn paper bag works well). May be sugared with powdered or granulated sugar if desired.




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