Injected Snickerdoodle Poppers – a delicious recipe with milk, vanilla pudding, oil, buttermilk biscuit, cinnamon sugar, tool. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk milk and instant pudding mix together in a bowl for 2 minutes.
2
Heat oil in a medium pot to 350 degrees F (175 degrees C).
3
Unroll dough and cut each biscuit into quarters using a pizza cutter. Roll each quarter into a ball. Place 4 balls into the hot oil and cook until golden on all sides, 1 to 2 minutes. Transfer cooked poppers to a wire rack. Break 1 popper open to confirm they are completely cooked inside. Repeat with remaining biscuit dough balls.
4
Place cinnamon sugar in a shallow bowl. Roll poppers in cinnamon sugar until well coated.
5
Fully submerge the tip of the flavor injector tool in the pudding. Slowly pull back on the plunger to fill the cavity with pudding. Insert the tip of the injector into a popper and carefully fill with pudding. Repeat with remaining poppers and pudding.
437
kcal
Calories
26
g
Fat
37
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 cups milk, 1 (5.1 ounce) package instant vanilla pudding mix (such as Jell-O(R)), oil for frying, 1 (16.3 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury Grands!(R)), and more.
Yes, Injected Snickerdoodle Poppers falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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