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Easy Custard Bismarks


  • oil (I use canola oil)
  • 2 (16.3 oz) pkg Pillsbury Grands Flaky Layer Biscuits
  • 1 1/4 cup whipping cream
  • 3/4 cups milk
  • 1 (3.4 oz) pkg french vanilla instant dry pudding mix
  • 1 cup powdered sugar


  1. Heat oil in a dutch oven to 350 degrees.
  2. Cook a could of biscuits in the hot oil until both sides are golden brown. Cook about 1-2 1/2 minutes per side. Place on a plate lined with paper towels until drained. Continue until all the biscuits are cooked. Allow to cool.
  3. In a mixing bowl, place whipping cream, milk, and pudding mix. Beat with a hand mixer for 2 minutes and the refrigerate for 10 minutes.
  4. Use the handle of a wooden spoon or a chopstick to poke a hole in the cooked biscuits to made a cavity for the filling to go.
  5. Pipe filling into the cavity and then coat donut in the powdered sugar. These don’t keep well, so only fill and coat as many as you decide to eat at a time. Store filling in fridge and cook biscuits in a airtight container. Makes 16 donuts.
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