Canned Biscuit Donuts

Canned Biscuit Donuts are so quick and easy to make from canned biscuit dough.  Fried biscuits smothered with powdered sugar or cinnamon sugar for a tasty breakfast or snack.

This little trick for making homemade donuts from of a can of biscuit dough is one of my kids favorites. All you need is a can of biscuits, cooking oil and powdered sugar!

Cinnamon sugar biscuit donuts or glazed donuts are other flavors to try!

Choose any canned biscuits you prefer. They can be flaky, regular, or buttermilk biscuits.

They taste like beignets, but so much easier. You can make these anytime of the week for breakfast, a snack or dessert!

How to make fried biscuits for donuts

1. Heat 2 inches of oil in a large dutch oven to 350°F. (Use a candy thermometer to measure the temperature)
2. Flatten a biscuit with your hand on a cutting board and then cut a hole in the middle with a bottle top or anything small and round. (I use one of the clear plastic measuring cups that comes with children's liquid medicine.)
3. Once your oil is ready, carefully place a few of the donut dough rings into the oil. Don't crowd the pot. If they sink to the bottom, use your slotted spatula to gently nudge them to float to the top of the oil.
4. Let them cook until the first side is golden brown. It will take about 60-90 seconds. You want them to be a light golden brown on each side.
5. Flip them over and allow to cook until light golden brown on the second side. Make sure to cook the biscuit donut holes to!
6. Remove them from the oil with a slotted spatula or fork and place them on a plate lined with paper towels.
7. Let them cool for a few minutes so that you can handle them.
8. Sprinkle them with powdered sugar or cinnamon sugar, or fill a small paper bag with 1 cup powdered sugar and shake to coat them completely.

You're going to love this recipe for canned biscuit donuts. I promise they will be a hit in your kitchen too!

Other recipes you may like to try:

• Pumpkin Cream Cheese Monkey Bread
• Bananas Foster Hand Pies
• Rustic Apple Tart
• Peach Crisp

Biscuit Donuts

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Biscuit Donuts are easy to make with canned biscuit dough!

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Prep Time: 5 minutes

Cook Time: 3 minutes

Servings: 20

Author: Amy Duska

Equipment

• Dutch Oven
• Candy Thermometer
• Large Slotted Spoon

Ingredients

• 1 can of refrigerated biscuit dough
• 4-5 cups canola oil (This amount will vary based on the size of the pot you are using. Pour the oil into the pot until it's at-least 2 inches deep.)
• 1 cup powdered sugar (or cinnamon sugar)

Instructions

• Heat 2 inches of oil in a large dutch oven to 350°F. (Use a candy thermometer to measure the temperature)
• Flatten a biscuit with your hand on a cutting board and then cut a hole in the middle with a bottle top or anything small and round. (I use one of the clear plastic measuring cups that comes with children's liquid medicine.)
• Once your oil is ready, carefully place a few of the donut dough rings into the oil. Don't crowd the pot. If they sink to the bottom, use your slotted spatula to gently nudge them to float to the top of the oil.
• Let them cook until the first side is golden brown. It will take about 60-90 seconds. You want them to be a light golden brown on each side. Flip them over and allow to cook until light golden brown on the second side. Make sure to cook the biscuit donut holes to!
• Remove them from the oil with a slotted spatula or fork and place them on a plate lined with paper towels. Let them cool for a few minutes so that you can handle them.
• Sprinkle them with powdered sugar or cinnamon sugar, or fill a small paper bag with the powdered sugar and shake to coat them completely. Serve warm!

Nutrition

Serving: 1biscuit | Calories: 160kcal | Carbohydrates: 10g | Protein: 1g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 127mg | Potassium: 30mg | Fiber: 1g | Sugar: 3g | Calcium: 7mg | Iron: 1mg

This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.

This recipe was originally published in December 2015.