2 c. biscuit mix
1/4 c. sugar
1/2 tsp. nutmeg
1 egg, slightly beaten
2/3 c. milk

Melt Crisco in a heavy saucepan or skillet (1 to 1 1/2 inches deep). Mix all ingredients together and beat vigorously until smooth and well combined. Drop dough by teaspoonfuls, 6 to 7 at a time, into hot oil. As balls rise to the surface, turn over with slotted utensil. Fry until golden brown on both sides (about 3 minutes).

With slotted utensil, lift balls from oil, hold over skillet a few seconds to drain. Place on paper towels. Dip warm doughnut balls in granulated or confectioners' sugar. Makes about 2 1/2 dozen.