Happy weekend to you! We’re about to make it a very happy weekend.
I’m about to say the two most beautiful words you’ve ever heard put together. Are you ready?
Here goes: Easy + Donuts.
These easy donuts are a thing you may already know about, but just in case you don’t, we should really really talk about them.
You can fry canned biscuit dough into the best, easiest, and fastest donuts ever. Did you know?
It kinda blew my mind when I found out. It was the early 2000s; I was skipping class to watch The Food Network, and Paula Deen cracked open a can of biscuits and fried them. And I was looking around the room like ‘did anyone else just seeeeeee that?!’ The donuts looked so perfect! Like real donut shop donuts! I had to try it.
When my roommate and her boyfriend came home, I was standing at the stove with a hot pot of oil and a chopstick to poke the donuts as they fried. They ate every donut in sight. I was 92% sure they were high, so I just kept cracking cans and frying biscuits, and switching up the glazes and toppings. The first ones, I rolled in sugar, the next ones in an easy milk + powdered sugar glaze, and on and on. I can’t recall how many cans of dough we went through. Or how many jars of sprinkles.
I still make these donuts often, because they’re just so good! And loads easier than actually dealing with yeast and making donuts from scratch.
Remember the chai sugar we made yesterday? We’re going to use an entire jar to dust these donuts with as soon as they come out of the hot oil. And we’re not going to regret it one bit.
I like a little caffeine on my donuts, don’t you?
Have you seen the new smaller cans of biscuits at the grocery store? I’ve seen half-size cans of buttermilk biscuits and even a mini can of just 4 crescents! This is proof that small-batch cooking and baking is taking off, friends! I swear to it. So, I grabbed a small can of buttermilk biscuits to make these fried biscuit donuts.
One caveat for biscuit donuts: you must cut the centers out before frying. Trust me, I tried to skip this step (and then stuff the centers with jelly), but it just doesn’t work. Use the bigger end of a frosting piping tip to cut out the centers before frying. (Pro tip: fry the holes, too!)
Yields 4-6 donuts
10 minPrep Time
10 minTotal Time
- 1 small can refrigerated buttermilk biscuits (4-6 biscuits/ can)
- 3 1/2 cup frying oil (canola, peanut, or vegetable oil)
- 1/2 cup chai sugar
- Pop open the can of biscuits, and use a tool to cut out the centers of each of the biscuits.
- In a deep saucepan, heat the oil to 340-degrees. Keep an eye on the oil, and don't let it get too hot or the donuts will brown too quickly.
- Pour the chai sugar into a shallow bowl and set aside.
- When the oil reaches 340, carefully add two of the biscuits. Fry on the first side until golden brown, about 1 minute. Flip using a chopstick and repeat on the opposite side.
- Fry the remaining biscuits, as well as the donut holes!
- When the donuts come out of the oil, roll them in the chai sugar and serve immediately.