Easy Biscuit Donuts
These shortcut donuts are made with refrigerated biscuit dough for an easy version of a deliciously soft and warm bakery style donut.
I’ve said it a million times, and I’ll say it again: donuts are my kryptonite.
I could eat donuts for every meal (I mean, I don’t… but I could ????) and be so happy.
Growing up, my dad would visit a local bakery most Saturdays and come home with a box of freshly made donuts. I looked forward to it each weekend. Of course, we didn’t like anything that wasn’t covered in chocolate and sprinkles.
These days I love warm donuts coated in cinnamon and sugar or a simple buttermilk glaze. I L-O-V-E custard filled and angel cream filled donuts, and I adore devil’s food cake donuts. But back then, it was only about the chocolate frosting and the sprinkles.
These donuts are made to taste just like a bakery’s donuts– fried, not baked. But there’s a simple shortcut to that famous bakery taste! You can skip over the mixing and kneading and rising and cutting by using refrigerated biscuit dough instead of homemade.
It tastes just as good, I promise.
Here’s the secret: glaze the donuts before you frost them.
Any good donut-making bakery worth its salt will glaze their donuts before frosting them. It makes all the difference in the world between feeling like you’re eating something fried and feeling like you’re eating something that melts in your mouth.
So let’s talk about the frosting. I already cheated using the refrigerated dough, so I decided to go the homemade route with the frosting. If you wanted, you could always just melt canned frosting and dip the donuts in that. But for today’s donuts I made my favorite chocolate glaze (the same I used on these NYC Black & White Cookies).
I think the chocolate glaze is perfect. But if you wanted something a little thicker, you could always dunk your donuts in this chocolate ganache. Unreal.
- 8 pieces of refrigerated biscuit dough
- enough oil for frying (about 4 inches in a pot)
- 2 cups powdered sugar
- 1/4 cup milk
- 1 recipe Chocolate Glaze
Heat oil in a sauce pan over medium heat until the oil bubbles when water droplets hit it.
Cut a small hole in each piece of dough (you can use these to make donut holes!). Gently place the dough in the hot oil one piece at a time (depending on the size of the pot, you could fry 2-4 at a time).
Let the dough fry until golden brown and then flip so the other side can cook as well.
Using tongs, remove the dough to a wire rack lined with paper towels. Repeat with remaining dough.
Whisk together the powdered sugar and milk until smooth glaze forms (add more milk if needed). Dunk each donut in the glaze and return to the wire rack (without the paper towel) to allow excess glaze to drip off.
Make the chocolate glaze. Dunk each donut top into the chocolate glaze and add sprinkles. Serve immediately.
This is one of my favorite old recipes from the archives that I thought was due for a makeover. Back when I first posted these, I turned them into Football donuts for the Super Bowl!