Buttermilk Cheddar Biscuit Donuts made with RITZ Crackers

Serve up a savory spin on a sweet favorite that adds delicious dimension with fresh herbs, sharp Cheddar cheese, rich spices and the buttery taste of RITZ Crackers.



14 donuts
  • 21 oz. all-purpose flour
  • ¾ oz. granulated sugar
  • 4½ tsp. baking powder
  • ½ tsp. baking soda
  • 1½ tsp. Cajun seasoning
  • 1½ tsp. salt
  • 4 oz. cold unsalted butter, cut into small cubes
  • 14½ oz. whole milk
  • 3½ oz. finely shredded sharp Cheddar cheese
  • 4 oz. unsalted butter, melted
  • 2 Tbsp. minced fresh chives
  • 3¼ oz. crushed RITZ Crackers
  • ¼ tsp. salt

Nutrition per serving

Calories300 Total fat15 gSaturated fat9 gTrans fat0.5 gCholesterol40 mgSodium540 mgCarbohydrate33 gDietary fiber1 gProtein6 gVitamin A10 %DVVitamin C0 %DVCalcium8 %DVIron10 %DV

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.

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.

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.)

Brush each donut with 1/2 Tbsp. chive butter and sprinkle with 1 tsp. cracker mixture. Serve immediately.


Replace the Cajun seasoning with the same amount of your favorite creole seasoning, if desired.

© Mondelēz International group