Are you a big fan of homemade donuts but are intimidated by the process? Well, you’re in luck! In this article, you’ll learn how to make delicious and fluffy donuts right in your own kitchen.
Using a few everyday baking ingredients, or a can of refrigerator biscuits, you can make a batch of delectable, homemade donuts in no time.
So, get ready to wow your family and friends with these easy Biscuit Donuts – you’ll be glad you did!
I first made these over 10 years ago. They are so simple and delicious I don't know why I don't make them more often. Oh yes, my waist line.
One of the great things about Biscuit Donuts is their versatility:
- top with granulated sugar, powdered sugar or cinnamon and sugar
- glaze them
- frost them and add festive sprinkles
- roll them into small balls for donut holes
- skip the hole in the middle and pipe in jam, cream or icing.
If you are making the dough from scratch, you could swap out some of the flour for cocoa powder and make them chocolate.
So many choices!
Ingredients for Biscuit Donuts
There are technically only two ingredients needed for these donuts:
- biscuit dough
- frying oil
If you want to make them quickly, get one of those tubes of biscuits from the refrigerated section of the grocery store.
Or make these Refrigerator Biscuits, and fry them up instead of baking. It will take a few minutes more, but taste so much better.
Plus, you will probably want some type of topping: sugar, cinnamon sugar, powdered sugar, glaze, etc.
For the glaze mix some powdered sugar with enough milk to make a thin glaze. You can add vanilla or other extract, or mix some cocoa powder with the powdered sugar for chocolate.
Tips for Biscuit Donuts
There are a few tricks to making these I want to share so you don't make the same mistakes I did.
1 - If using canned dough roll them out to about ½ inch thick, about 3-4 inches across and make the hole about 1 ½ inch around. When fried they will expand and the whole will close up.
2- Use a pan with at least 3 inch sides to avoid the oil spilling over when you add the donuts. A deep fat fryer can be used if you have one.
3 - Maintain a constant oil temperature of 375℉. Too hot and the outside will turn brown while the inside is still raw. Too cold and the donuts will have to cook longer and will absorb too much oil.
Recipe
Ingredients
- 1 can refrigerated biscuits (see below for homemade recipe)
- 2 quarts frying oil
- topping (granulated sugar, powdered sugar, cinnamon and sugar, or icing )
Instructions
- Pour the oil into a pan with 3 inch sides (such as a cast iron skillet) until it is about 1 ½ inches deep. Place thermometer in the back of the pan so it is in the oil, but not touching the bottom and you can easily monitor it. Heat to 375℉.
- Flatten the biscuits to about ½ inch with your hand and make a large hole in the middle.
- Put sugar or cinnamon sugar in a small bowl if you are using it.
- When the oil is at 375℉, GENTLY slide in the donuts a few at a time. Keep an eye on the temperature as you fry, when you add the donuts the oil will cool.
- Adjust the temperature as needed to maintain the 375℉.
- Cook until the edges start to look brown then flip, about a minute or two per side.
- Remove from the oil with the spoon or tongs and place on paper towels to absorb some of the oil.
- Dip in sugar. If frosting, put on a cooling rack to cool before icing or it will melt.
Notes
Sound fabulous? Share it!
Until next time, happy eating!
~Audrey
Pauline Baird Jones
Oh my GOODNESS those look good! I also need a sugar rush to face the day, though my nest has long been empty. LOL Years ago, when I was at a girls camp for a few days, the group one site over had something like this. I still remember suffering agonies because our food options were not that great. LOL
(Thanks for visiting my blog today! NaBloPoMo rocks!)
Pauline
Rob
The donuts look really yummy. I used to make donuts in college, but now I just buy them and that isn't often.
The thing I hate about frying is splatter. Just about the only thing we fry around here besides eggs is chicken once in a while. I do love my Lodge pan.