If you’ve been on Pinterest it’s inevitable that at some point you’ve come across the concept of using refrigerated biscuits to make donuts. I’ve come across them several times and always passed them by. Don’t get me wrong, they look delicious. But I was always distracted by pretty things like perfectly roasted chicken and super-cute crafts that I’ll never be able to duplicate.
Well, now I’m pregnant. And all I want to do is eat garbage. It’s crazy and delicious and terrible. So when I once again passed a post for these donuts I had to click. Next thing I knew, I was making these Super Easy Fried Donuts for our early Sunday morning breakfast. Needless to say, J and A were thrilled!
I must say, I was pretty thrilled too. These cooked up so quickly and easy. It was no work at all popping a soda cap through to create a hole. The results had a delightful crispiness on the outside with the light, airy tenderness on the inside that you can only get in donuts that are fried.
I gave J the option of cinnamon and sugar or glaze and he opted for cinnamon and sugar. I’ll bet these would be lovely with a light glaze or even chocolate sauce or confectioner’s sugar. Make sure you have everything set up before hand because once you start cooking, these will go fast. And take extra care not to let your finger accidentally dip into the hot oil while turning the donut holes like I did. It was not my favorite moment of the morning.
Super Easy Fried Donuts
Source: The Southern Plate
- Refrigerated biscuits (I got Pillsbury Grands, Homestyle. Avoid the flaky ones)
- Canola oil
- 2 Tbsp. of melted butter
- 1/4 cup of sugar
- 1 Tbsp. of cinnamon
Heat a 1/2 inch of canola oil in your pan over medium to medium high heat (I was closer to medium high). I used my cast iron pan. It’ll take about 10 minutes to get hot enough.
Using a soda cap, pop holes in the middle of your biscuits to form you donuts.
When the oil is hot enough, test out a donut hole in the pan. You’ll know the oil is hot enough because the minute you put your donut hole in, the oil touching it will immediately start simmering and bubbling.
When you put your donuts in, make sure you don’t overfill your pan as it can bring the temperature of the oil down. I did them in two batches.
You’ll want to keep an eye on the donuts and as soon as one side is golden brown (a minute or two on each side) you can turn them.
Once they’re golden brown on both sides, transfer them to a paper towel to absorb access oil. Once all your donuts are cooked, dip each side lightly in the butter and then dredge in cinnamon and sugar. Serve immediately.
You can find a full index of my recipes here.
Don’t forget to follow The Life Jolie on Pinterest for more recipe inspiration!