Prepare to be amazed by how incredibly fast, easy, and utterly delicious these Biscuit Donuts are! You’re just a handful of pantry staples away from creating warm, fluffy homemade donuts that taste like they were lovingly made from scratch. Forget complex doughs and long proofing times; this recipe is your shortcut to instant donut gratification.
Get ready to unleash your inner pastry chef without the fuss! While we’re diving into the world of biscuit-based delights, don’t miss out on other homemade favorites like these Ricotta Donuts, classic Apple Fritters, or our beloved Cake Donuts for more from-scratch adventures.
Effortless Biscuit Donuts: Your Quick Guide to Homemade Perfection
As a self-proclaimed donut enthusiast, I hold high standards for these delightful fried treats. My philosophy is simple: life’s too short for sub-par donuts. So, when I say that these incredibly easy Biscuit Donuts have earned a top spot among my favorites, you know it’s a testament to their exceptional quality and irresistible taste.
These aren’t just “good for being easy” donuts; they genuinely surpass most store-bought varieties and even many from bakeries. The magic lies in their simplicity, making them an accessible baking project for almost anyone. It’s a fantastic recipe to get the whole family involved, offering a fun and rewarding kitchen activity (with adult supervision, of course!). Best of all, they’re the perfect solution for those sudden, undeniable donut cravings that strike without warning.
Why You’ll Love These Easy Biscuit Donuts
In a world where elaborate baking often demands hours in the kitchen, these biscuit donuts offer a refreshing alternative. They eliminate the need for yeast, kneading, and lengthy proofing, transforming a humble can of refrigerated biscuit dough into an impressive dessert or breakfast treat in mere minutes. Imagine waking up to the aroma of freshly fried donuts, coated in a sweet cinnamon sugar blend, without the early morning start typically associated with scratch-made pastries. This recipe is a game-changer for busy mornings, last-minute guests, or simply when you desire a warm, comforting treat without the fuss.
Beyond their speed and convenience, these donuts deliver on flavor and texture. Each bite offers a delightful contrast: a crisp, golden exterior giving way to a soft, tender interior reminiscent of classic cake donuts. The beauty of using canned biscuits means consistent results every time, ensuring your homemade donuts are always a success. They are truly better than anything you’ll find pre-packaged, offering that fresh, made-with-love taste that’s impossible to replicate.
Ingredients for Your Perfect Biscuit Donuts
Crafting these simple yet scrumptious biscuit donuts requires just a few key ingredients. Quality matters, even when keeping it easy, so here’s a closer look at what you’ll need and why:
- Frying Oil: The choice of oil is crucial for achieving that perfectly golden and crispy exterior without imparting unwanted flavors. Opt for a neutral-flavored oil with a high smoke point. My go-to is always vegetable oil, but canola, peanut, or sunflower oil are excellent alternatives. While avocado oil also works, its higher cost might not make it the most economical choice for deep frying, especially considering the oil volume needed and subsequent waste.
- Granulated Sugar: For the classic cinnamon sugar coating, regular granulated sugar is ideal. It provides the perfect texture and sweetness that adheres beautifully to the warm donuts. While you could experiment with brown sugar for a deeper molasses note, granulated sugar remains my preferred choice for its traditional appeal and crisp finish.
- Ground Cinnamon: This spice is the heart of our beloved cinnamon sugar coating. I’ve found that 1 tablespoon of cinnamon creates a harmonious balance with the sugar, delivering that warm, inviting aroma and flavor. However, don’t hesitate to adjust the ratio to your personal preference; a little more or less can customize your perfect cinnamon kick.
- Refrigerated Biscuits: The star of this quick recipe! For the best flaky texture and generous size, I highly recommend using jumbo flaky layer biscuits. Buttermilk-flavored biscuits are a personal favorite, offering a subtle tang that complements the sweet coating, but butter-flavored or original varieties work equally well. The beauty of this recipe is its adaptability – any brand or size of canned biscuit dough will produce delicious results. Just remember that smaller biscuits will yield smaller, bite-sized donuts, which can be delightful in their own right!
How to Make Biscuit Donuts: Step-by-Step Guide
Creating these delightful biscuit donuts is a straightforward process, broken down into a few simple steps. Follow along for perfect results every time:
STEP 1: Prepare Your Frying Station and Coating
Begin by adding about 1 to 1½ inches of your chosen frying oil to a large, heavy-bottomed skillet or a Dutch oven. Place it over medium heat and allow it to come up to temperature, aiming for approximately 350ºF (175ºC). While the oil heats, combine your granulated sugar and cinnamon in a shallow bowl or plate. This cinnamon-sugar mixture will be waiting to coat your hot, freshly fried donuts, so ensure it’s easily accessible.
STEP 2: Shape Your Biscuits
Carefully open the can of refrigerated biscuits. Take each individual biscuit and gently flatten it slightly with your hands. The goal is to make it a little wider and thinner than its original canned shape. This helps create a more traditional donut texture and allows for easier cooking.
STEP 3: Create the Donut Shape
Using a small, round cookie cutter (approximately 1 to 1.5 inches in diameter), cut out the centers of each flattened biscuit. Save these smaller pieces – they make delicious donut holes! You now have your donut shapes ready for frying.
STEP 4: Fry the Donuts
Once your oil reaches the ideal temperature of 350ºF, carefully add half of your prepared donuts to the hot oil. Avoid overcrowding the pan, as this can lower the oil temperature and result in greasy donuts. Depending on the size of your skillet, you might need to work in smaller batches. You can also add half of your donut holes to cook alongside the donuts.
STEP 5: Achieve Golden Perfection
Fry the biscuits for about 1 to 2 minutes on the first side, or until they turn a beautiful golden brown. Then, using tongs or a slotted spoon, carefully flip each donut and cook the second side for another 1 to 2 minutes until evenly golden. If the donuts are browning too quickly, the inside might not cook through, so slightly reduce the heat. If they’re taking too long, increase it slightly.
STEP 6: Coat and Serve
Immediately after removing the warm donuts and donut holes from the oil, transfer them directly to the shallow bowl of cinnamon sugar. Gently turn them to ensure an even and generous coating. Once coated, place them on a wire cooling rack set over a baking sheet to cool slightly before serving. While they are delicious cooled, these donuts are undeniably best when enjoyed fresh and warm!
Expert Tips and Tricks for Frying Donuts
Mastering the art of biscuit donuts is simple with these handy tips and tricks:
- Cookie Cutter Alternatives: No small, round cookie cutter on hand? No problem! You can use a clean, small bottle cap, the wide end of a piping tip, or even a sharp paring knife to carefully cut out the centers. While a knife might not give you perfect donut holes, it will still create the iconic donut shape. Alternatively, for a rustic look, simply poke a hole in the center with your finger before frying.
- Choosing Your Frying Vessel: I find a large cast iron skillet to be ideal for frying these donuts. Its even heat distribution ensures consistent cooking. A Dutch oven also works wonderfully, but since you only need 1 to 1½ inches of oil, a skillet often requires less oil, minimizing waste.
- Temperature Control is Key: Maintaining the correct oil temperature (around 350ºF / 175ºC) is paramount for perfectly cooked donuts. An instant-read thermometer is your best friend here. If you don’t have one, a simple test with a donut hole can guide you: if it browns in less than a minute per side, your oil is too hot; if it takes longer than 2 minutes, it’s too cool. Adjust your heat accordingly.
- Don’t Overcrowd the Pan: Frying in batches is crucial. Overcrowding cools down the oil, leading to greasy, undercooked donuts. Give each donut space to fry evenly.
- Drain Excess Oil: After frying and before coating, briefly place the donuts on a plate lined with paper towels to absorb any excess oil. This ensures a cleaner, crispier finish.
- Freshness is Best: These biscuit donuts are absolutely at their peak when fresh and warm. Their texture will slightly change as they cool.
- Storage and Reheating: If you happen to have leftovers (a rare occurrence!), store them in an airtight container at room temperature. For the best reheating results, pop them in the microwave for a few seconds until just warm.
More Topping Ideas for Your Biscuit Donuts
While cinnamon sugar is undeniably a classic and incredibly delicious choice, these versatile biscuit donuts can be dressed up in countless ways! Get creative with these topping ideas:
Classic Glazed Donuts: For a simple yet irresistible glaze, whisk together 1 cup of powdered sugar, 1 teaspoon of pure vanilla extract, and 1-2 tablespoons of hot water until smooth and pourable. Allow your freshly fried donuts to cool slightly, then dip the tops into the glaze. Feel free to coat both sides for an extra sweet experience!
Decadent Chocolate Frosted Donuts: Satisfy your chocolate cravings with an easy chocolate frosting. Combine ¾ cup of powdered sugar with 2 tablespoons of unsweetened cocoa powder. Gradually add milk, about 1-2 tablespoons, whisking until you reach a smooth, spreadable consistency. Dip or spread this rich frosting over slightly cooled donuts.
Simply Powdered Sugar Donuts: For an elegant and subtly sweet finish, place 1 cup of powdered sugar in a shallow bowl. For best adhesion, add the warm (but not piping hot) donuts directly into the powdered sugar and gently toss to coat. Alternatively, for a lighter dusting, you can sift powdered sugar over cooled donuts just before serving.
Maple Glaze: Whisk together 1 cup powdered sugar, 2 tablespoons pure maple syrup, and 1-2 tablespoons milk until smooth. Dip warm donuts for a delightful fall-inspired flavor.
Sprinkle Fun: Once glazed or frosted, immediately add colorful sprinkles for a festive touch, especially perfect for birthdays or celebrations.
Nutty Crunch: After glazing, dip the donuts into finely chopped nuts like pecans, walnuts, or almonds for added texture and flavor.
Frequently Asked Questions (FAQ) About Biscuit Donuts
New to biscuit donuts? Here are some common questions and answers to help you perfect your batch:
- Can I bake biscuit donuts instead of frying them? Yes, you can! While frying gives them that classic donut texture, you can bake them for a lighter alternative. Preheat your oven to 375°F (190°C). Place the cut biscuits on a parchment-lined baking sheet and bake for 8-10 minutes, or until golden brown. You might lose a bit of the traditional donut fluffiness, but they’ll still be delicious, especially when coated in cinnamon sugar or glaze.
- What kind of biscuits are best for this recipe? As mentioned, jumbo flaky layer biscuits (buttermilk or butter-flavored) are highly recommended for their size and tender layers. However, any brand of refrigerated biscuit dough will work. Experiment with different varieties to find your favorite!
- How long do homemade biscuit donuts last? Biscuit donuts are truly best enjoyed fresh and warm on the day they are made. They can be stored in an airtight container at room temperature for up to 1-2 days, but their texture will soften over time.
- Can I make these ahead of time? You can prepare the cinnamon sugar mixture ahead of time. However, the donuts themselves should be fried and coated just before serving for the optimal taste and texture. The entire process is so quick that it’s easy to make them fresh on demand.
- My donuts are too greasy, what went wrong? Greasy donuts are usually a sign that your oil temperature was too low. When the oil isn’t hot enough, the dough absorbs too much oil instead of quickly cooking and forming a crisp exterior. Ensure your oil reaches and maintains 350°F (175°C) and avoid overcrowding the pan, which can also drop the temperature.
- My donuts are raw inside but burnt outside, how do I fix this? This indicates your oil was too hot. The outside cooked too quickly before the inside had a chance to cook through. Use a thermometer to monitor the oil temperature, and if you see them browning too fast, reduce the heat.
Explore More Donut Recipes
If you’ve fallen in love with homemade donuts, be sure to try these other fantastic recipes from my kitchen:
- Easy Cake Donut Recipe
- Warm Apple Cider Donuts
- Classic Glazed Donuts
- Joyful Homemade Funfetti Donuts
- Delicious Baked Red Velvet Donuts
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Biscuit Donuts
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Ingredients
- Oil for frying
- 2/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 16.3 oz can refrigerated Jumbo flaky biscuits
Instructions
- Add about 1 to 1 1/2 inches of oil to a deep skillet or Dutch oven. Heat over medium heat to about 350ºF (175ºC).Oil
- Combine the granulated sugar and cinnamon in a shallow bowl or deep plate. Set aside.2/3 cup sugar, 1 tablespoon cinnamon
- Open the can of biscuits. Gently flatten each biscuit slightly with your hands. Use a small round cookie cutter (1-1.5 inches) to cut out the center of each biscuit.16.3 oz can refrigerated Jumbo biscuits
- When the oil is hot, carefully add half of the biscuit donuts (and donut holes) to the pan, ensuring not to overcrowd it. Fry until the bottom is golden brown (about 1-2 minutes), then flip and cook the second side until golden. Adjust heat as needed to prevent burning or undercooking.
- Immediately transfer the warm, cooked donuts (and holes) from the oil to the cinnamon sugar mixture. Turn them gently to ensure a thorough coating.
- Continue this process until all donuts and donut holes are cooked and coated. Serve warm for the best taste and texture.
Recipe Notes:
While flaky layer biscuits are recommended for texture, any canned biscuit dough will work wonderfully in this recipe.
Nutrition information is provided as an estimate only. Variations in brands and products can alter these counts. Please use any nutritional information as a general guideline. Nutrition has been calculated estimating that 1/4 cup of vegetable oil was absorbed by the donuts during frying. Actual absorption can vary based on oil temperature and frying time.