If you’re looking for a quick and delicious homemade treat, this Biscuit Doughnuts Recipe is exactly what you need. Made with refrigerated biscuit dough, these doughnuts are golden and crispy on the outside, soft and fluffy on the inside, and finished with a rich vanilla glaze. They’re perfect for breakfast, brunch, dessert, or an afternoon snack, and they’re so easy that anyone can make them.
Why You’ll Love This Recipe
There are plenty of reasons to love these Biscuit Doughnuts. They require only a handful of simple ingredients and come together in less than 40 minutes. Using refrigerated biscuit dough eliminates the need for mixing and kneading, making this recipe perfect for busy mornings or last-minute desserts. The homemade vanilla glaze adds just the right amount of sweetness, while optional sprinkles make them fun for birthdays, holidays, and family gatherings.
Ingredients
For the Doughnuts
- Vegetable, canola, or peanut oil, for frying
- 2 cans refrigerated biscuit dough, separated
For the Vanilla Icing
- 3 cups confectioners’ sugar
- ⅓ cup milk, plus more if needed
- 1 teaspoon pure vanilla extract
- Sprinkles, optional
Instructions
Pour 3 to 4 inches of oil into a medium-sized heavy pot and heat it to 350°F (175°C). If you don’t have a thermometer, test the oil by dropping in a small piece of dough. If it sizzles and quickly floats to the surface, the oil is ready.
While the oil heats, line a baking sheet or large plate with several layers of paper towels.
Separate the biscuit dough and use a small round cutter, the wide end of a pastry tip, or a small glass to remove the center from each biscuit, creating the classic doughnut shape. Save the centers to fry as doughnut holes if desired.
Carefully lower a few doughnuts into the hot oil without overcrowding the pot. Fry for 3 to 5 minutes on each side until they become evenly golden brown. Adjust the heat as needed to keep the oil temperature steady.
Transfer the cooked doughnuts to the paper towel-lined baking sheet to drain excess oil. Allow them to cool for 10 to 15 minutes before glazing.
To prepare the icing, sift the confectioners’ sugar into a medium bowl. Whisk in the milk until smooth, then stir in the vanilla extract. If the icing seems too thick, add additional milk one tablespoon at a time until it reaches a thick but dippable consistency.
Dip the top of each cooled Biscuit Doughnut into the vanilla glaze and place it on parchment paper. Immediately decorate with sprinkles if using. Let the glaze set for several minutes before serving.
Tips & Tricks
Maintain the oil temperature at 350°F throughout frying for evenly cooked doughnuts. Fry only a few at a time so the oil temperature doesn’t drop. If the doughnuts brown too quickly, reduce the heat slightly.
For extra flavor, stir a pinch of cinnamon into the glaze or drizzle melted chocolate over the finished doughnuts. You can also coat warm doughnuts in cinnamon sugar instead of icing for a classic bakery-style finish.
Recipe Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 16 doughnuts
Category: Breakfast, Dessert
Method: Deep Frying
Cuisine: American
Difficulty: Easy
Dietary Information: Vegetarian
Notes
These doughnuts are best enjoyed while they’re fresh and slightly warm. If you’re serving them for a party, decorate them with colorful sprinkles, crushed nuts, toasted coconut, or chocolate shavings for extra flavor and texture.
You can also make mini doughnut holes by frying the biscuit centers. They cook more quickly and are perfect for dipping into leftover glaze.
Nutrition (Approximate Per Doughnut)
Calories: 240
Protein: 3 grams
Carbohydrates: 35 grams
Fat: 10 grams
Saturated Fat: 2 grams
Sugar: 21 grams
Sodium: 310 milligrams
Frequently Asked Questions
Can I use any brand of refrigerated biscuit dough?
Yes. Most refrigerated biscuit dough brands work well for this recipe.
Can I bake these instead of frying?
Yes. Bake the biscuits according to the package directions, then glaze them after they have cooled. Keep in mind that baked doughnuts will have a softer texture than fried ones.
Can I make the glaze in advance?
Absolutely. Store the glaze in an airtight container in the refrigerator for up to three days. Stir or whisk it before using.
Why did my doughnuts absorb too much oil?
This usually happens when the oil isn’t hot enough. Keeping the oil close to 350°F helps create a crisp exterior while preventing excess oil absorption.
Can I make doughnut holes with this recipe?
Yes. Fry the cut-out centers for about 1 to 2 minutes until golden brown, then glaze or coat them with cinnamon sugar.
Storage
Store leftover doughnuts in an airtight container at room temperature for one day or in the refrigerator for up to two days.
To freeze, place unglazed doughnuts in a freezer-safe container or bag and freeze for up to two months. Thaw at room temperature before reheating.
To reheat, warm the doughnuts in the microwave for 10 to 15 seconds or in a 300°F oven for about 5 minutes. Add fresh glaze after reheating if desired.
Similar Recipes
Easy Biscuit Doughnuts
Ingredients
Doughnuts
- Vegetable canola, or peanut oil, for frying
- 2 cans refrigerated biscuit dough separated
Vanilla Icing
- 3 cups confectioners’ sugar
- ⅓ cup milk plus more if needed
- 1 teaspoon pure vanilla extract
- Sprinkles (optional
Instructions
- Pour 3 to 4 inches of oil into a medium pot and heat to 350°F (175°C).
- Line a baking sheet with several layers of paper towels.
- Separate the biscuit dough and cut a hole in the center of each biscuit using a small cookie cutter, pastry tip, or small glass.
- Carefully fry the doughnuts in batches for 3 to 5 minutes per side until evenly golden brown.
- If the oil becomes too hot and the doughnuts brown too quickly, reduce the heat slightly.
- Remove the doughnuts with a slotted spoon and place them on the prepared baking sheet to drain.
- Allow the Biscuit Doughnuts to cool for 10 to 15 minutes.
- Meanwhile, sift the confectioners’ sugar into a bowl.
- Add the milk and whisk until smooth.
- Stir in the vanilla extract.
- If the glaze is too thick, add additional milk one tablespoon at a time.
- Dip each cooled doughnut into the icing.
- Place on parchment paper and immediately decorate with sprinkles if desired.
- Let the glaze set before serving.
Notes
- Serve warm for the best texture.
- Chocolate glaze also works beautifully.
- Mini biscuit dough makes bite-sized doughnut holes.
- Fresh fruit or whipped cream make excellent serving companions.
Conclusion
This easy Biscuit Doughnuts Recipe is proof that homemade doughnuts don’t have to be complicated. With refrigerated biscuit dough, a simple vanilla glaze, and just a few pantry staples, you can create warm, bakery-style treats in under 40 minutes. Whether you’re making them for a weekend breakfast, a holiday celebration, or a sweet dessert, these fluffy doughnuts are guaranteed to become a family favorite.