With just four ingredients, these canned biscuit donuts are a quick, delightful treat.
Seriously, anyone can make them in just 15 minutes.
The recipe transforms ordinary canned biscuits into irresistible donuts! Add a cinnamon sugar coating, and they’re just like the ones you get from the bakery.
Serve them warm for breakfast or brunch, or save them for your midday coffee. Either way, I don’t think you have to worry about leftovers.
Why You’ll Love These Canned Biscuit Donuts
Minimal Ingredients: As mentioned, this recipe uses only four ingredients. And aside from maybe the biscuits, you probably have all of them in your kitchen right now, making these tasty treats budget-friendly and convenient.
Quick & Easy: The four ingredients aren’t the only great thing about this recipe. It also comes together in a snap!
Fun for Kiddos: They might not be able to fry them in hot oil, but your littles can use cookie cutters to cut the centers out of these donuts. They can also coat them in cinnamon sugar for a fun family activity.
Incredible Taste & Texture: You’ll love the crispy exterior and soft, fluffy interior, all coated in sweet cinnamon sugar.
Ingredients
- Canned Jumbo Buttermilk Biscuits: Save time with canned buttermilk biscuits. No need to make dough from scratch. I like Pillsbury’s Grands! biscuits – the jumbo ones.
- Granulated Sugar: For sweetness and a little extra crunch and texture.
- Ground Cinnamon: The secret ingredient that elevates the donuts. Mix it with the sugar for a delightful cinnamon-sugar coating that’s warm, cozy, and delicious.
- Vegetable Oil: For frying the biscuits to the perfect golden-brown crispness.
How to Make Canned Biscuit Donuts
Don’t let these six steps fool you. This recipe takes mere minutes from start to finish.
1. WARM the oil in a skillet over medium-high heat.
2. MIX the sugar and cinnamon until evenly mixed.
3. CUT a 1-inch hole in the center of each canned biscuit. Keep the cut-out centers to fry as donut holes.
4. FRY 3 or 4 biscuits at a time until golden brown. Flip carefully to cook the other sides, then fry the donut holes.
5. COAT the cooked donuts in the cinnamon sugar. Cover them fully and evenly.
6. COOL slightly, then serve and enjoy!
Tips for the Best Canned Biscuit Donuts
Here are my seven best tips for making canned biscuit donuts:
- Use buttermilk biscuits. They have the best taste and texture for donuts. If Pillsbury Grands! aren’t your style, try Annie’s Organic Flaky Biscuits. And remember to get jumbo!
- Use a thermometer. You’ll need to keep the oil temperature at a steady 350 degrees Fahrenheit. Using a food-safe thermometer is the easiest way to ensure it doesn’t fluctuate.
- No 1-inch round cookie cutter? That’s okay! You can use the cleaned and dried cap from a 2-liter soda bottle instead! They’re actually perfectly sized for that purpose.
- Fry in batches. Overcrowding the pan will cause the oil temperature to drop. To prevent that from happening, fry the donuts in small batches.
- Drain excess oil. Have a plate ready and lined with paper towels to suck up excess oil. If you have a wire rack, you can drain them on that, as well. They need to be mostly dry before you coat them in the cinnamon sugar mixture.
- Try variations. Want to adjust the flavor of your donuts? Try different coatings! Use powdered sugar, a simple vanilla glaze, sprinkles, chocolate glaze, etc. You can also look for different flavors of canned biscuits, such as honey or blueberry.
- Serve warm. There’s a reason we always look for that “hot now” sign when we pass Krispy Kreme – it’s because donuts are best when fresh and hot! So, serve them warm and soft for the best taste and texture.
To Store
As I said, donuts are best when fresh. Still, you might have some leftovers you don’t want to throw out.
In that case, here’s what to do with them:
To Store: Let the donuts cool completely. Then, store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4 days.
To Freeze: Place cooled donuts on a baking sheet and flash-freeze until solid. Then, freeze them for up to 3 months in a freezer bag. Separate them with wax paper so they don’t stick.
To Reheat: Let the frozen donuts thaw in the fridge overnight. Then, warm the donuts in the microwave for 15 to 20 seconds or in the oven for 5 minutes at 350 degrees.
More Donut Recipes to Try
Glazed Chocolate Donut Holes
Baked Pumpkin Spice Donut Holes
Baked Cinnamon Sugar Donuts
Donut Muffins
Canned Biscuit Donuts
8
servings5
minutes10
310
kcalCanned biscuit donuts are the quick and easy breakfast treat you never knew you needed. Ready in a flash, they’re soft, sweet, and totally kid-approved.
Ingredients
vegetable oil, for frying
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 (8 count) can jumbo buttermilk biscuits
Instructions
- In a large skillet, warm about 1/2-inch vegetable oil over medium-high heat.
- In a shallow bowl, combine the granulated sugar and ground cinnamon. Stir until evenly mixed.
- Open the can of biscuits and carefully separate each one. Using a small (1-inch) cookie cutter, cut a hole in the center of each biscuit. Keep the cut-out holes for frying as well.
- Once the oil is hot, carefully place 3 to 4 biscuits into the skillet. Fry them until they turn a golden brown color, about 60 seconds per side. Use tongs to flip them and repeat with the remaining biscuits. Cook the donut holes for 40-60 seconds per side.
- Remove the donuts from the oil and immediately toss in the cinnamon sugar until evenly coated. Do the same with the donut holes.
- Transfer the coated donuts to a wire rack to cool slightly before serving. Enjoy!
Notes
- Use a thermometer to keep track of the oil temperature.
- If you don’t have a suitable cookie cutter, use the lid of a 2-liter soda bottle.
- Fry in batches to prevent overcrowding.
