Easy Sugared doughnuts using Pillsbury biscuit dough
Even though I enjoy my mini baked donuts, they are no substitute for the fried yeasty doughy taste of regular doughnuts. I’ve been reluctant to try to make my own fried doughnuts as I don’t like working with yeast and I don’t like frying things.
I found a recipe a while back that uses Pillsbury biscuit dough as a shortcut for creating doughnuts. You still have to fry it, but you don’t have to make the dough. After my success with steaming Pillsbury dough to make chinese bao, I was curious to try frying the dough to create doughnuts.
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I used Grands biscuit dough. I used a round cookie cutter to make a hole in the middle, creating a doughnut shape. With the leftover dough, I rolled it up into balls, creating doughnut holes along with my doughnut rings. With my second batch of dough, I chose to make donut holes only. I divided each dough piece into three smaller pieces and rolled them into balls.
I don’t like to fry things because I’m always afraid of getting burned and sprayed with the hot oil. Surprisingly, these were really easy to fry. There was no splashing or loud bubbling of oil. Instead, the dough quietly sizzled and bubbled when it hit the oil and it cooked really fast. It made the frying fairly painless and easy.
The end result was pretty good. Since you are working with biscuit dough, they do taste a bit buttery and salty. However, after rolling them in sugar, they tasted like doughnuts. The dough is fluffy and yeasty. These reminded me of the fried doughnuts often served at the Chinese buffets.
These were so easy and quick to make and they satisfied my doughnut fix. I’m definitely going to try making these again. Next time, I think I’ll add some pretty glazes instead of just rolling them in sugar.
Fried Pillsbury Doughnuts (adapted from allrecipes)
- 2 quarts oil for deep frying
- 1 (10-ounce) can refrigerated Pillsbury Grands buttermilk biscuit dough
- 1 cup sugar
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Separate out the biscuits and cut a hole in the middle of each one,
like you would a doughnut.
Carefully slide doughnuts into hot oil. Fry until golden brown on both
sides. Drain briefly on wire racks placed over baking sheets.
Place the sugar in a bowl and roll the hot doughnuts in the sugar.
- 2 quarts canola oil or other neutral oil with a high smoke point
- 1 10-oz can Pillsbury Grands buttermilk biscuit dough
- 1 cup granulated sugar
In a large pot or deep fryer, heat the oil to 375°F (190°C). Place the sugar in a shallow bowl.
Separate the biscuits and lay them flat on a work surface. Cut a circle out of each center, using a round cookie cutter, so the biscuits look like donuts. You can roll the circles you cut out into balls to make donut holes.
Carefully transfer the donuts, working in batches if needed, to the hot oil and fry them until they are golden brown on each side. Transfer the fried donuts to a wire rack placed over a sheet pan to drain.
While the donuts are still hot, coat them in the sugar on both sides and serve.
All images and content are © Kirbie's Cravings.
If you want to make a batch of donut holes only, divide each biscuit into three parts and roll each into a ball. You will end up with 24 donut holes.