Quick and Easy Doughnuts

I’ve never posted this recipe, but only because it isn’t really a recipe.  You don’t have to mix anything.  You don’t have to knead, proof or tip-toe around rising dough.  These are totally no-sweat, easy-peasy doughnuts.

You buy a can of biscuits.  You pour some oil into a pan.  You drop the biscuits into the oil, and watch them sizzle for a couple of minutes.  Then you burn your tongue because you can’t wait 2 blessed minutes for them to cool.

And then, you feel guilty for eating six of them.

But then, the next morning, you make more because you bought a four pack of biscuits.  It’s a sad, vicious, fried-goodness circle.

I can’t remember the first time I had these, but it was in my early childhood.  My Grandma made them for us occasionally, and I can remember getting SO excited when I figured out what she was making.

A few years ago, I was visiting my brother-in-law in Seattle.  My husband and I spent our mornings wandering around Pike Place Market in search of breakfast, goodies for the girls and atmosphere.  On the last morning there, we decided to give the famous Daily Dozen Donut Company a try.  Amazing, and I was immediately reminded of these fried biscuit doughnuts. From that point on, I knew that I would be making these much more frequently at home.

I prefer them dipped in cinnamon and sugar, but you can fancy them up any way you like. Dip them in chocolate, glaze, add sprinkles, or even fill them with your favorite pudding, jelly or custard.

This one is easy and quick, and you’ll love the results for the amount of work you put in to it!  Enjoy!


Easy Fried Doughnuts
Yield:  depends on number of biscuits in your can
Prep Time:  5 minutes ♦ Cook time: 10 minutes ♦  Total time:  20 minutes

Ingredients:
1 can country style or Texas style biscuits
1/2 inch of canola or vegetable oil in a large skillet
1/2 cup sugar
1 teaspoon cinnamon

Pour about 1/2 inch of canola oil in a large, high-sided skillet.  Heat oil to about 350 degrees.

Open biscuits, and use fingers to slightly flatten and spread the biscuits into a bigger circle.  Using a bottle cap, cut a hole out of the center of each biscuit, and set hole aside.

Once oil reaches 350 degrees, put one doughnut hole into the hot oil.  If it immediately begins to sizzle, the oil is hot enough.  Fry, a few at a time until golden brown.  This will take 30-60 seconds per side.

Remove from oil and place on a plate lined with paper towels.  Allow to cool just enough for you to handle them.

Meanwhile, combine sugar and cinnamon in a large bowl.  Dip warm doughnuts in sugar and cinnamon, and enjoy!

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Comments

  1. says

    We make these every Christmas Eve on Scott’s side. I’m not a big doughnut fan, but these are irresistible, especially with a little glaze and sprinkles! :)

  2. says

    Oh wow they sound amazing. Can you give an english girl some help….whats country style or Texas style biscuits? And do you have any idea what the english equivalent would be. Im so keen to make these :)

    • says

      There’s no equivalent since we don’t get the refrigerated biscuits. They also mean something different – biscuits here aren’t the same as English biscuits (i.e. cookies). They’re more like a scone. Might you be able to get refrigerated scones in a can?

  3. Baker says

    We used to make these when we were kids! They were the only donuts we had as kids!! We would spread out brown paper sacks to drain them on. We usually put powdered sugar on them. I haven’t made them in quite some time, but actually thought about doing so this morning before I saw this on facebook. Now I will have to make some!!!!!!!!!

  4. Tracy Haacker says

    My mom used to make these for us when I was a kid, I made them for my children and now I make them for my grandbabies. They are absolutely wonderfully delicious and so much fun to make. The kids love helping to make the holes. My son used to love only the baby donut holes so we would cut out a lot of them. Thank you so much for sharing.

  5. Donna says

    Could I possibly BAKE these beauties…as I have a REAL “fry” aversion….Thanks for such a fabulous share!

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