How to Make Donuts With Canned Biscuits

Making Biscuit Donuts

Making donuts on the stove top is easy thanks to those ubiquitous cans of premade biscuit dough. This recipe makes the classic powdered-sugar donut, but you can get as creative as you like, adding glazes and sprinkles, or making creme-filled or jelly donuts with the help of a pastry bag.

Things You'll Need

• Canned biscuit dough
• Deep saucepan or deep fryer
• Oil
• Slotted spoon or spatula
• Sugar or powdered sugar
• Cinnamon (optional)
• Paper towels
• Plate for draining and plate for serving

Instructions

1. Place paper towels on a plate for draining the cooked donuts. Set a bowl with the sugars and other seasonings you wish to add to the draining plate. Place the serving plate in a convenient location for later.

2. Add enough oil to the pan to float several donuts at a time. If you're only using one can of biscuits, one cup of oil should be sufficient. Preheat the oil and while it is heating, push your finger through the center of each biscuit to make a hole for the donut shape.

3. Test the oil by dropping a small piece of dough into it to see if it fries quickly. Then place as many donuts as you can tend easily fit into the oil. Adjust the heat so it is even and not browning the outside of the donuts too quickly, yet not so cool it isn't frying nicely. This grease is hot, so carefully turn over each donut so both sides are browned.

   When the donuts are done, lift each one out of the oil with a slotted spoon. Drain the excess oil by placing the donuts on paper towel–covered plate. Finish cooking the entire container of biscuits.

4. Before they get too cool, coat each donut in sugar by dipping or dragging them through the sugar. Sugar and Cinnamon can be combined if desired. After coating the donuts with sugar, let them sit for a few minutes to cool further before stacking them on the serving plate.

Tips & Warnings

• Peanut or vegetable oils work the best, though any oil suitable for frying could work.

• Use a small bottle cap to cut the holes. Then cook the donut holes.

• The oil can be saved and used for another batch if you don't cook more than one can of biscuits in it.

• Be sure to watch the oil closely, and turn off the heat while rolling the donuts in the sugar.

References

• "Donuts: An American Passion"; John T. Edge