• 21 oz. all-purpose flour
  • 3/4 oz. granulated sugar
  • 4-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1-1/2 tsp. Cajun seasoning
  • 1-1/2 tsp. salt
  • 4 oz. cold unsalted butter, cut into small cubes
  • 14-1/2 oz. whole milk
  • 3-1/2 oz. finely shredded sharp Cheddar cheese
  • 4 oz. unsalted butter, melted
  • 2 Tbsp. minced fresh chives
  • 3-1/4 oz. crushed RITZ Crackers
  • 1/4 tsp. salt


Nutritional facts are based on a single serving
Calories 300
Total fat 15g
Saturated fat 9g
Trans fat 0.5g
Cholesterol 40 mg
Sodium 540mg
Carbohydrate 33g
Dietary fiber 1g
Sugars 3g
Protein 6g
Calcium 8%DV
Iron 10%DV


  1. Combine  first 7 ingredients in food processor. Pulse until mixture resembles small peas. Transfer to large bowl; add milk. Mix gently until just combined. Gently fold in cheese.
  2. Roll  out dough on floured surface to 3/4-inch thickness. Use 3-1/2-inch round cutter to cut out 14 circles. Remove centers of each circle using 1-inch round cutter. Discard center dough pieces. Place donuts on sheet pan covered with parchment paper or silicone mat. Bake in 350F convection oven 14 to 15 min. or until golden brown.
  3. Combine  melted butter and chives. Keep warm while biscuits are baking. Combine cracker crumbs and salt in separate bowl; set aside. (This is more than is needed for this recipe. Store remainder in airtight container at room temperature.)
  4. Brush  each donut with 1/2 Tbsp. chive butter and sprinkle with 1 tsp. cracker mixture. Serve immediately.
  5. Replace the Cajun seasoning with the same amount of your favorite creole seasoning, if desired.

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