Biscuit Churros with Salted Caramel

Fried pâte à choux churros made with Pillsbury Biscuit crumbles, topped with cinnamon & sugar and a salted caramel sauce.

by Chef Ana de Anda

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with General Mills Convenience and Foodservice.

Pate A Choux /Churro Mix

Yields 18 cream puffs


  • 125 g. Water
  • 125 g. Milk (can use whole milk or 2 %)
  • 3 g. Salt
  • 2 g. Sugar
  • 105 g. Butter
  • 100 g. Bread Flour 
  • 3-5 ea. Eggs *
  • 50 g. Baked Pillsbury Biscuit crumbs


  1. Melt butter
  2. Once butter is melted add water, milk, salt and sugar.
  3. Bring to a boil, then remove from heat and add flour/biscuit crumbs all at once.
  4. Cook for 2 min over medium heat-stirring vigorously with wooden spoon.
  5. Transfer dough to a mixing bowl. 
  6. Using a paddle attachment start mixing on low speed- let steam come out.
  7. Add eggs, one at a time- make sure everything is incorporated fully before adding each egg. (You may not use all eggs, it depends on how wet the mixture is. You want a shiny mixture that’s neither stiff or runny.)*
  8. Put dough in piping bag.
  9. Pipe onto the hot oil at 350 F and fry until golden brown.
  10. Once outside of the oil, dust with cinnamon/biscuit churro.

Cinnamon Biscuit Sugar


  • 1 ea. Pillsbury Baked Biscuit (crumbs)
  • 1 cup Sugar
  • 1 1/2 tbsp. Cinnamon


  1. Baked the biscuits and let cool before making the crumble.
  2. Mix all ingredients until combined. Reserve to dust churros.

On a plate, stack the cinnamon /biscuit dusted churros and drizzle with your favorite salted caramel sauce.