Hey, y'all! If you're craving a quick and easy sweet treat, these Biscuit Doughnut Holes are just the ticket. Made with canned biscuit dough, they’re super simple to whip up and taste just like the ones you'd get at a doughnut shop—soft, fluffy, and coated in cinnamon-sugar goodness, then finished with a sweet glaze. Perfect for breakfast, dessert, or a fun snack anytime.
Biscuit Doughnut Holes
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Ingredients: Biscuit Doughnut Holes
This recipe is all about convenience without sacrificing flavor. By using refrigerated biscuit dough, you cut down on prep time and still get that delicious, homemade doughnut taste. Once you’ve got your doughnut holes formed, it’s just a quick fry in hot oil, and then you’re ready to roll them in that classic cinnamon-sugar coating and top them off with a sweet glaze.
- 1 can refrigerated biscuit dough, 8 large biscuits
- ½ c. granulated sugar
- 1 tsp. ground cinnamon
- Vegetable oil, for frying
- 1 c. powdered sugar
- 2-3 tbsp. milk or water
- ½ tsp. vanilla extract
How to Make Biscuit Doughnut Holes
The frying process is quick and easy, with each batch taking just a couple of minutes. As the doughnut holes fry, they puff up beautifully and turn a perfect golden brown. After a quick roll in cinnamon-sugar, they’re dipped in a simple glaze made from powdered sugar, milk, and a touch of vanilla for an extra layer of sweetness.
- In a deep fryer or large, heavy-bottomed pot, heat about 2 inches of vegetable oil to 350°F.
- While the oil is heating, open the can of biscuit dough and separate the biscuits. Cut each biscuit into quarters, rolling each quarter into a ball to form doughnut holes.
- In a small bowl, mix together the granulated sugar and cinnamon. Set aside.
- Once the oil is hot, carefully drop a few doughnut holes into the oil, being careful not to overcrowd the pot. Fry the doughnut holes in batches, turning them occasionally with a slotted spoon, until they are golden brown and cooked through, about 2-3 minutes.
- Using a slotted spoon, remove the doughnut holes from the oil and place them on a paper towel-lined plate to drain any excess oil.
- While the doughnut holes are still warm, roll them in the cinnamon-sugar mixture until fully coated.
- To make the glaze, whisk together the powdered sugar, milk (or water), and vanilla extract (if using) in a small bowl until smooth.
- Dip the tops of each doughnut hole into the glaze, allowing the excess to drip off. Place the glazed doughnut holes on a wire rack to set.
- Serve immediately and enjoy!
Pro Tips For Making This Recipe
- Keep a close eye on the oil temperature using a kitchen thermometer. Maintaining a consistent 350°F ensures the doughnut holes cook evenly and don’t absorb too much oil.
- Fry the doughnut holes in small batches to avoid lowering the oil temperature and ensure they cook evenly.
- Roll the doughnut holes in the cinnamon-sugar mixture while they’re still warm so the coating sticks better.
- If the glaze is too thick, add a little more milk or water, one teaspoon at a time, until it reaches your desired consistency. For a thicker glaze, reduce the liquid slightly.
- These doughnut holes are best enjoyed fresh and warm, so serve them right away for the best texture and flavor.
Frequently Asked Questions
Yes, you can use any type of refrigerated biscuit dough you prefer. Just keep in mind that the texture and flavor might vary slightly depending on the brand and type.
Store any leftover doughnut holes in an airtight container at room temperature for up to 2 days. You can reheat them in the microwave for a few seconds to enjoy them warm again.
While frying gives the doughnut holes their signature texture, you can bake them at 350°F for about 10-12 minutes, or until golden brown, if you prefer a slightly lighter version.
If you don’t have a thermometer, you can test the oil by dropping in a small piece of dough—if it sizzles and starts to turn golden within a minute, the oil is ready.
Other Desserts You'll Love
Biscuit Doughnut Holes
These Biscuit Doughnut Holes are best enjoyed warm, fresh out of the oil, with the glaze still slightly sticky. Whether you’re serving them for a special breakfast or just indulging in a sweet snack, these doughnut holes are sure to be a hit with everyone. Give them a try, and I guarantee they’ll disappear fast!
Biscuit Doughnut Holes
Equipment
- deep pot/dutch oven
Ingredients
- 1 can refrigerated biscuit dough 8 large biscuits
- ½ c. granulated sugar
- 1 tsp. ground cinnamon
- Vegetable oil for frying
- 1 c. powdered sugar
- 2-3 tbsp. milk or water
- ½ tsp. vanilla extract
Instructions
- In a deep fryer or large, heavy-bottomed pot, heat about 2 inches of vegetable oil to 350°F.
- While the oil is heating, open the can of biscuit dough and separate the biscuits. Cut each biscuit into quarters, rolling each quarter into a ball to form doughnut holes.
- In a small bowl, mix together the granulated sugar and cinnamon. Set aside.
- Once the oil is hot, carefully drop a few doughnut holes into the oil, being careful not to overcrowd the pot. Fry the doughnut holes in batches, turning them occasionally with a slotted spoon, until they are golden brown and cooked through, about 2-3 minutes.
- Using a slotted spoon, remove the doughnut holes from the oil and place them on a paper towel-lined plate to drain any excess oil.
- While the doughnut holes are still warm, roll them in the cinnamon-sugar mixture until fully coated.
- To make the glaze, whisk together the powdered sugar, milk (or water), and vanilla extract (if using) in a small bowl until smooth.
- Dip the tops of each doughnut hole into the glaze, allowing the excess to drip off. Place the glazed doughnut holes on a wire rack to set.
- Serve immediately and enjoy!
Notes
- Keep a close eye on the oil temperature using a kitchen thermometer. Maintaining a consistent 350°F ensures the doughnut holes cook evenly and don’t absorb too much oil.
- Fry the doughnut holes in small batches to avoid lowering the oil temperature and ensure they cook evenly.
- Roll the doughnut holes in the cinnamon-sugar mixture while they’re still warm so the coating sticks better.
- If the glaze is too thick, add a little more milk or water, one teaspoon at a time, until it reaches your desired consistency. For a thicker glaze, reduce the liquid slightly.
- These doughnut holes are best enjoyed fresh and warm, so serve them right away for the best texture and flavor.
Nutrition
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