Using Bisquick in recipes is a huge time-saver. Any recipe requiring flour, shortening, baking powder and milk can substitute those items with Bisquick. It is no exception when it comes to making elephant ears. Elephant ears are a cookie type pastry. Sometimes they are baked and other times they are deep fried in oil, depending on the recipe. Elephant ears are a favorite at many county fairs. Make sure to replace the milk measurement with water in this recipe.
Combine the Bisquick and sugar together in a large mixing bowl.
Add the water to the dry ingredients and mix. When it becomes too difficult to mix with a spoon, work the dough with your hands until it is formed into a ball. Add a few drops more water if the dough is dry and doesn't hold together. If the dough is sticky, add a little flour, a sprinkle at a time, until the dough is firm.
Section off the dough into 10 round balls. Set them aside.
Roll a dough ball with your rolling pin, on a floured work surface, into a flat circle about 10 inches across.
Pour an inch of hot oil into a skillet. Heat it on medium until it is hot. Drop a scrap piece of dough into the oil; when it sizzles, the oil is hot enough. Drop the first flat dough circle into the hot oil. When it is golden brown on the bottom, flip the dough with a spatula. When it is golden brown on the other side, place the elephant ear on a cookie sheet lined with paper towels. Repeat the process for the rest of the dough balls.
Sprinkle powdered sugar over the tops of the elephant ears while they are still hot.
As an alternate, use a mixture of sugar and cinnamon to sprinkle over the top of the elephant ears.
If you prefer a thicker elephant ear, divide the dough into just 9 balls, but still roll them out to 10 inches across.