So what a disappointment on the first night of Chanukah this year, when I took the remaining box of 365 Pizza Dough Mix out of the cabinet and mixed up the contents only to find that it had a weird smell. Checking the box I saw to my chagrin it had expired a while back. Yikes. The clock was ticking and I had a kid with a special diet who I didn't want to disappoint on the first night of Chanukah. To add insult to injury, I used all my eggs on the rotten mix. I frantically thought and remembered the box of Gluten Free Bisquick I had in my fridge. I remembered once seeing a recipe for Bisquick donuts with the non GF variety. I quickly went to the Betty Crocker site and did a search, no luck. A Google search finally yielded the recipe. My nice and ever prepared neighbor lent me another dozen eggs, and I set to work with a prayer on my lips that this would work. I had to add more liquid to the GF version, but they came out lovely. One advantage of the Bisquick donuts over the pizza crust version is that they stayed soft even the next day. Gluten free baked goods often harden when not eaten fresh. But Lillie was able to take one in her lunch for a party at school! So for this mother, I found that necessity is indeed the mother of invention!
As a postscript you may be wondering what Rosie ate, as the donuts contained egg, I have a little secret I use to make super easy eggless and vegan (but glutenny) donuts. E-mail me at the address on the right if you would like to know!
In a large mixing bowl, mix together first 6 ingredients. Add more milk, a tablespoon at a time, if mixture is very thick. Cover and refrigerate until oil heats.