Canned Biscuit Donuts

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Canned Biscuit Donuts: A Quick and Irresistible Homemade Treat

Transforming canned biscuit dough into golden, bakery-style donuts is one of the simplest pleasures. With only a handful of ingredients and a few easy steps, you can serve fresh, homemade donuts at home, no kneading or lengthy prep. These donuts are crisp on the outside, soft on the inside, and ready in minutes. In this guide, you’ll find everything you need: the foundational recipe, step-by-step instructions, practical tips, and a few creative twists to keep your homemade donuts exciting.

Why Make Canned Biscuit Donuts?

Canned biscuit donuts are about speed, accessibility, and comfort. Maybe you’re craving a warm donut on a weekend morning or need an easy project to entertain kids on a rainy afternoon. No yeast, no rising time, no special equipment—just familiar ingredients and a skillet.

Fast Results: These donuts cook in mere minutes, making them ideal for mornings when time is short.

Minimal Ingredients: You need just four basic items. Most kitchens will already have them on hand.

Family-Friendly Activity: Kids can help cut out the centers and coat the warm donuts in cinnamon sugar. It’s a sensory, hands-on way to introduce children to cooking.

Bakery Flavor, At Home: You don’t need a commercial fryer or specialty flour. The finished donuts boast crisp edges, pillowy centers, and a fragrant sugar coating.

Core Ingredients for Canned Biscuit Donuts

Here’s what you’ll need (quantities make eight standard-sized donuts):

• 1 can (16 oz) jumbo buttermilk biscuits: Brands like Pillsbury Grands! work well, but any large, flaky biscuit dough is suitable.
• 1 cup granulated sugar: Used to create the classic, crunchy coating.
• 2 teaspoons ground cinnamon: Blended into the sugar for warmth and aroma.
• Vegetable oil (about 2 cups, or enough to fill your skillet 1 to 1.5 inches deep): Neutral flavor and high smoke point for even browning.

Additional Tools:

• A heavy skillet or Dutch oven
• Tongs or a slotted spoon
• Paper towels or a wire rack
• A 1-inch round cutter (or the cap of a water bottle) for shaping

Step-by-Step: Making Canned Biscuit Donuts

1. Prep the Oil and Coating

Pour oil into a deep skillet so it’s at least 1 inch deep. Heat over medium until it reaches 350°F. If you don’t have a thermometer, drop in a tiny piece of dough. It should sizzle and rise to the surface in a few seconds.

In a medium bowl, combine sugar and cinnamon. Stir until thoroughly mixed. The cinnamon gives donuts that signature warm spice.

2. Shape the Donuts

Open the can of biscuits. Lay each one flat and use a 1-inch cutter to create the donut hole. Don’t toss the centers—those become classic donut holes.

3. Fry the Donuts

Carefully place three or four donuts into the hot oil, leaving space between each. Cook for about 1 minute per side, or until both sides are golden brown. Use tongs to flip them. Fry the donut holes in batches last; they need only about 30 seconds per side.

4. Drain and Coat

Transfer cooked donuts to a plate lined with paper towels or a cooling rack. Let rest briefly to shed excess oil. While still warm, roll each donut in the cinnamon sugar, coating all sides.

5. Serve

Serve donuts while warm. They’re crisp, sugary, and soft inside—perfect with coffee or enjoyed as an afternoon snack.

Troubleshooting & Best Practices

Donuts might sound fussy, but when you use biscuit dough, what matters most is managing the oil and working quickly.

Oil Temperature

If oil is too cool, donuts absorb too much and become greasy. Too hot, and the outside will darken before the inside cooks through. Use a thermometer if possible or test with a dough scrap. Maintain a steady medium heat and adjust as needed between batches.

Proper Draining

For crisp results, let each donut rest on paper towels or a rack. Stack them while hot, and they’ll steam each other soft.

Even Coating

Coat donuts while they’re hot so the sugar adheres. If they cool too long, the cinnamon sugar won’t stick as well.

Flavor Variations and Serving Ideas

The classic cinnamon sugar coating is tried and true, but these donuts can be taken in many directions.

• Classic Glaze: Mix 1 cup powdered sugar with 2 tablespoons milk and dip warm donuts for a glossy, sweet finish.
• Chocolate Dip: Melt 4 ounces of chocolate with 1 tablespoon butter; dip and let set for a firmer bite.
• Filled Donuts: Before frying, briefly flatten a biscuit, fill the center with a teaspoon of jam or chocolate, fold and seal edges, then fry.
• Fruit Sugars: Pulse freeze-dried strawberries or raspberries into sugar for a tart twist on the outer coating.
• Savory: Skip sugar and dust hot donuts with everything bagel seasoning and grated Parmesan for a surprising snack.

Tips for the Best Canned Biscuit Donuts

• Use Jumbo Biscuits: Jumbo, flaky layers give the donuts the best lift and texture.
• No Cutter?: A table knife, bottle cap, or even your thumb can create donut holes if specialty tools are unavailable.
• Fry in Batches: Overcrowding lowers oil heat and makes donuts soggy.
• Mix Gently: Avoid overworking biscuit dough. Shape lightly, and don’t press too hard.
• Serve Warm: These donuts are at their very best hot and fresh from the oil.

Storage and Reheating

Donuts rarely last long, but should you have leftovers, here’s how to handle them:

Room Temperature: Once cool, store donuts in an airtight container. They keep for about two days.

Refrigeration: Place in a sealed container and refrigerate for four days, but expect some loss of crispness.

Freezing: Arrange cooled donuts on a baking sheet. Freeze until solid, then move to a freezer-safe bag. Donuts freeze well for up to three months.

Reheating: Thaw overnight in the fridge, then warm in a 350°F oven until heated, or microwave in 15-second bursts.

Frequently Asked Questions

Can I Bake These Instead of Frying?

Yes. Arrange donuts on a greased baking sheet, brush lightly with melted butter, and bake at 375°F for 12-15 minutes or until golden. Brush with extra butter and roll in cinnamon sugar for a similar finish.

Which Oil Is Best for Frying?

Neutral oils with a high smoke point, such as vegetable, canola, or peanut, work best. Avoid olive oil or any oil with a strong flavor.

How Do I Know When the Donuts Are Done?

Golden brown on both sides is the key. If you’re unsure, cut a donut in half; the center should be cooked without any doughy spots.

Can I Use Non-Buttermilk Biscuits?

Absolutely. Buttermilk biscuits give the best flavor and rise, but plain, honey, or even flavored varieties work. Each will alter the sweetness and texture slightly.

Quick Reference Table: Ingredient Uses

Bringing It All Together

Canned biscuit donuts deliver all the joy of homemade pastries with none of the fuss. They’re adaptable, require almost no advanced planning, and make every kitchen feel a bit like a corner donut shop. Try them plain, glazed, sugared, or with inventive toppings—and share the process with friends or family for a casual, memorable treat.

Don’t be surprised if these quick donuts vanish as soon as they hit the plate. There’s a reason homemade always tastes best.