Chorizo Donuts

Remove casing from Chorizo, then place in a medium sized skillet. Cook for 4-5 min until brown. Drain as much oil as possible and pat down with paper towels.

Pour 2 cups of oil into another skillet and heat on med-low heat.

Open the biscuit dough and separate. Cut each biscuit horizontally and sandwich about 1 tbsp of cooked Chorizo between the dough. Smooth edges to seal the dough.

Use cookie cutters to cut dough into circles with a smaller hole cut out in the middle (traditional hoop donut shape). Roll left over dough into balls to make donut holes.

Check the oil temp with a meat thermometer until it reaches 350 degrees. Once oil is ready, drop dough in 2 at a time. Let cook for about 2 min, then turn and cook an additional 2 min on the other side. Donuts should be golden brown. Have a paper towel covered plate ready to set cooked donuts on.

Let donuts cool for a few minutes. While they cool, empty icing into a large, fairly shallow bowl. Warm slightly in microwave until soft and liquid-y. Dip donuts in the icing face-down to create evenly coat.

After dipping, immediately place on a cooling rack icing side up.

To decorate, sprinkle Chorizo over the top of each donut before icing has fully set.