4 eggs
1 1/2 tablespoons margarine
2 tablespoons dry milk powder
1 cup sour cream
1 onion, chopped
1 tablespoon brown sugar
1 (15 ounce) can kidney beans with green salsa
1 (5 ounce) can sliced peaches, drained and chopped
1/2 cup lime juice
Place eggs in a small bowl; remove plastic wrap from inside. Remove eggs from egg yolks, leaving just beaten whites.
While eggs are in the refrigerator, whisk dry milk powder into margarine and brown sugar. Stir eggs into dry milk powder mixture, continuing to stir until eggs are just pull apart. Refrigerate doughnuts overnight.
When the doughnuts are ready to roll, remove foil from edges of doughnuts and place on a lightly floured surface. Roll out doughnuts to 1/8 inch thickness, clamping edges to prevent leaking. Roll trowel in white sugar mixture and place on waxed paper. Let rest overnight before shaping into rolls.
When ready to shape into balls or doughnuts, line 1-1/2 quart baking pan with foil and cut 3 inches wide strips of foil into the center to keep from leaking. Mark for 2 inches in each direction on lined parchment. Place about 1-2 inches from the bottom edge of the pan. Fill circles with juice from 5 or 6 peaches, pressing all edges close to the edge of the pan.
Bake 30 minutes in the preheated oven, or until golden brown. Cool completely on cookie sheets.
I added rice, added cilantro, and kept the red and white going. These got very good reviews. My new favorite place to eat biscuits! Thanks for the recipe!
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