RECIPE
1 1/2 cups gluten-free bisquick
1/2 tsp star anise or nutmeg
3/4 cup honey or coconut sugar
1 stick unsalted butter or 1 cup shortening or lard
2 eggs
3/4 sour cream or plain yogurt
1 1/2 tsp vanilla extract or one vanilla bean
Drizzle
1/4 cup honey or coconut sugar
1/4 cup blueberries. Add 2 tsp water if not frozen
Mix the wet ingredients in a bowl separate from the dry. Once dry ingredients are combined, make a well in the midst and pour in the wet ingredients. If the batter is especially thick, add milk or heavy cream a tbsp at a time until the batter thins a bit. Fill donut pan wells nearly to the top. Clean batter off the center if any spills; however, this can be removed cleanly once they are baked. Bake on 350 degrees for 10-11 minutes. Allow to cool before you remove from pan or drizzle with compote. Let the donuts sit in the blueberry goodness for up to an hour before serving.