Directions
1. Prepare the Vanilla Pudding Filling
In a medium bowl, whisk together the vanilla pudding mix and cold milk.
Whisk for 2 minutes until it thickens.
Chill in the refrigerator while you prep the poppers.
2. Prep and Fry the Biscuit Poppers
Open the can of flaky biscuits and separate them into layers (each biscuit can be split into 2–3 layers).
Cut each layer into quarters or small bite-sized pieces.
Heat about 2 inches of vegetable oil in a deep pot or skillet to 350°F (175°C).
Carefully drop a few biscuit pieces into the hot oil at a time (don’t overcrowd).
Fry for about 1–2 minutes per side, or until golden brown and puffed.
Remove with a slotted spoon and drain on paper towels.
3. Coat in Cinnamon Sugar
While the poppers are still warm, toss them in a bowl of cinnamon sugar until evenly coated.
4. Fill with Vanilla Pudding
Transfer the chilled vanilla pudding into a pastry bag fitted with a small round tip (or use a zip-top bag with the corner snipped).
Use a skewer or the piping tip to poke a small hole in each popper.
Gently squeeze the pudding into the center until filled (you’ll feel it get heavier).
5. Serve & Enjoy
Optional: Dust with powdered sugar for extra flair.
Serve warm or at room temperature — they’re delicious either way!
Variations & Tips
For a chocolate twist, substitute the vanilla pudding with chocolate pudding.
You can also add a few chocolate chips inside each popper for an extra gooey surprise.
If you’re feeling adventurous, try adding a teaspoon of your favorite extract, like almond or coconut, to the pudding for a unique flavor.
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