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Happy National Doughnut Day! Today I’m going to show you how to make doughnuts from canned biscuits. Super easy and ridiculously fast!
Whoever decided this day should be national doughnut day, THANK YOU! Not that I need an excuse to eat doughnuts. We love doughnuts around here. My personal favorite is a Boston Cream Bismark from Dunkin’ Donuts!! I am literally drooling thinking about it.
I have a confession, I did not know how to spell doughnut. Actually, I did but it didn’t seem right when I typed doughnut. So I looked it up…
Fun fact: The dictionary-approved spelling for the ring-shaped sweet pastry dough fried in fat and smothered in liquid sugar is doughnut. The shortened version donut has been around since the late 1800s, but its use didn’t become popular until the successful American doughnut chain Dunkin’ Donuts made it universal.
You can use whatever canned biscuits you like but I prefer Pillsbury Grands Southern Homestyle.
For one thing, the size is just right. I get 8 doughnuts and 8 doughnut holes. The flavor and texture of the “Southern Homestyle” is perfect for doughnuts. I have tried some of the other flavors and they just weren’t right.
Use a small biscuit cutter to cut the middle out of the biscuit dough.
I found this set on Amazon and they are awesome! It’s a set of 5. Very sturdy, nice sharp edges to cut the dough well, and the handle is perfect!
Now that we have our biscuit dough cut into rings and holes, let’s talk oil.
Oh, by the way…you don’t have to cut them! You can leave them whole fry them up and fill with jelly or Bavarian cream (instant vanilla pudding)! To die for!
So, I have used vegetable oil and canola oil in the past for these doughnuts which works fine. But I found that I prefer the taste of peanut oil. This time around I didn’t have enough peanut oil so I added a little coconut oil. You know, to make it healthier. 😉
You should have enough oil in the pan so that the dough will float.
By the way, a cast-iron skillet is a must. Call me crazy but I swear it tastes better! Oh and if you’re looking for the best way to clean a cast-iron skillet, click here!
According to experts doughnuts should be fried at a temperature between 360°-375°F for best results.
PRO TIP: If you don’t have a thermometer, use the end of a wooden spoon to test the oil for proper temp. If the oil sizzles when you put the wooden spoon end in, it’s ready!
This oil is ready!
Time to Fry
When your oil is ready gently lay the dough in the oil. Don’t drop it! Oil can splash and cause a grease fire. Very dangerous!
The dough cooks fast so don’t walk away. It’s about a minute or so on each side.
They should be golden brown.
Just beautiful right?!
Most of the time I like to roll these in a cinnamon sugar mixture, or the classic powdered sugar! However, I have done glazed, filled, chocolate with sprinkles…you name it. You are only limited by your own imagination.
If you’re looking for a good glaze recipe, go here! Perfect doughnut glaze every time!
A hot fresh doughnut is a guilty pleasure for sure. I’m here for a good time, not a long time!Life is short, eat the doughnut! Click To Tweet
I hope you enjoy National Donut Day as much as we do!
Leigh Ann 🙂