Ingredients
- 16.3 oz Package of original refrigerated biscuits 8 count
- 8 oz cream cheese
- 1/4 cup white granulated sugar
- 2 Tbsp sour cream
- 2 Tbsp heavy whipping cream
- 3/4 cup powdered sugar
- 2 1/2 Tbsp heavy whipping cream
- 10-12 Oreo cookies finely chopped
Instructions
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Preheat oil in a fryer, dutch oven or a medium sauce pot to 340-350°F. (If using a pot on a stove top, I recommend a medium setting.)
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Beat cream cheese, sugar, sour cream and 2 Tbsp of heavy cream in a bowl for 2-3 minutes. Transfer cheesecake mixture into a piping bag fitted with a pastry filling tip. Set aside.
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Chop Oreo cookies and place them into a wide, shallow bowl. Set aside.
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In another wide and shallow bowl, whisk powder sugar and 2 1/2 tbsp of heavy cream until smooth. Set aside.
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Open the can of refrigerated biscuits and carefully take them apart. Fry biscuits, 2-3 at a time, until golden brown. Flip to the other side and fry until that side is golden brown as well.
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