Canned Biscuit Donuts

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Canned Biscuit Donuts

Imagine warm donuts fresh from your own kitchen, crisp on the outside and fluffy within. With canned biscuit donuts, you don’t need special equipment, hours of prep, or a visit to the bakery. This classic shortcut takes simple refrigerated biscuits and turns them into old-fashioned donuts worthy of any morning or casual get-together.

You’ll find these donuts simple to make, endlessly customizable, and irresistible to eat. Let’s dive into every detail you need to bring them to life at home.

Why Homemade Canned Biscuit Donuts Are a Treat

Turning canned biscuits into donuts doesn’t just save time; it creates a creative, hands-on experience. You control the flavors, toppings, and shapes. Unlike dense, store-bought varieties, these donuts are tender in the middle with a shattering crisp edge, all thanks to a quick fry and a sugar coating.

Consider making them with children or friends—they’ll love cutting out the centers, shaking the donuts in cinnamon sugar, and sampling the warm results straight off the rack.

Core Ingredients You’ll Need

Just four ingredients form the base, but the final flavor belies the simplicity. These staples often sit right in your pantry and fridge.

Canned Jumbo Buttermilk Biscuits
– Start with a tube of refrigerated buttermilk biscuits. The larger “Grands”-style biscuits work best, giving you a good-sized donut with a soft, fluffy structure. Any brand, including Pillsbury or a store brand, will do.

Vegetable Oil
– Neutral oils like canola or vegetable provide the best frying medium. Their high smoke point and mild taste let the donut flavor shine through. Pour enough oil to fill your pan with at least 1.5 inches, so the donuts float as they cook.

Granulated Sugar
– White sugar delivers that familiar sweetness and crunch on the outside. It works especially well for coating hot donuts.

Ground Cinnamon
– Mix with sugar for classic flavor. Cinnamon heightens the aroma and lends a warm, cozy edge to every bite.

Ingredient Table

Step-by-Step Method

Let’s break down the process into manageable, clear steps.

1. Prepare the Oil

Pour vegetable oil into a heavy skillet or pot, filling it to a depth of 1.5 inches. Heat the oil over medium-high. Ideally, oil temperature should be right at 350°F (175°C). Use a kitchen thermometer if you have one; this will help you achieve a crisp, golden exterior.

2. Mix the Cinnamon Sugar

In a shallow bowl or plate, stir together granulated sugar and cinnamon. Make sure it’s well blended and spread in an even layer, ready for coating the hot donuts.

3. Cut Out the Donut Shapes

• Open the canned biscuits and separate them onto a work surface.
• Take a small round cutter (a 1-inch cookie cutter or even the cap from a soda bottle) and punch out the center of each biscuit. Keep these centers—they’ll become donut holes.

4. Fry the Donuts in Batches

• Carefully lower 2–3 donuts into the hot oil at a time.
• Fry for about 1–1.5 minutes per side, or until each is deep golden brown.
• Use tongs or a slotted spoon to flip and remove the donuts.
• After the main donuts, fry the cut-out centers in the same oil for about 45 seconds per side.

5. Drain and Coat

• Place the fried donuts on a wire rack or plate lined with paper towels to drain off excess oil.
• While still hot, roll the donuts in the cinnamon sugar mixture, turning to coat all sides.

6. Serve Immediately

Canned biscuit donuts are at their best while still warm. Arrange on a platter and enjoy with coffee, tea, or cold milk.

Tips to Maximize Flavor and Texture

To make each batch turn out bakery-worthy, keep these suggestions in mind:

• Keep Oil Temperature Steady: Use a thermometer to monitor and adjust heat. Oil that’s too cool makes greasy donuts, while oil that’s too hot burns them.
• Don’t Overcrowd The Pan: Fry in small batches so the oil holds its heat and donuts cook evenly.
• Drain Completely: Set on paper towels or a wire rack before coating in cinnamon sugar to avoid soggy exteriors.
• Experiment with Coatings: Beyond cinnamon sugar, try powdered sugar, vanilla glaze, or a dip in melted chocolate for variety.
• Serve While Warm: Donuts cool quickly; enjoy them soon after frying for peak softness inside and crunch outside.
• Save the Donut Holes: Fry the small centers as you did the big donuts. They crisp up fast and make perfect mini bites.

Custom Variations for Every Palate

Homemade canned biscuit donuts adapt well to different flavors and toppings:

Classic Powdered Sugar:
Place powdered sugar in a paper bag. Add warm donuts, seal the top, and shake gently for even coating.

Chocolate Glaze:
Melt chocolate chips with a splash of heavy cream, dip the tops of cooked donuts, and let them set until slightly firm.

Sprinkles:
While glaze is still wet, dust the donuts with rainbow or chocolate sprinkles for a festive touch.

Maple or Honey Drizzle:
Warm a few tablespoons of maple syrup or honey, then lightly drizzle over the hot donuts before serving.

Try different canned biscuit varieties: Flaky, honey, or butter-flavored add their own twist. You can even fill the cooked donuts with jam or custard by using a piping bag and small tip.

Frequently Asked Questions

Can you bake canned biscuit donuts instead of frying?
Baking changes the texture, but you can bake them at 375°F for 12–15 minutes, then brush with melted butter and roll in cinnamon sugar for a healthier treat.

How do you keep donuts fresh?
Cool them completely before storing. Place in an airtight container at room temperature for up to two days, or refrigerate up to four.

Can you freeze biscuit donuts?
Yes. Once cooled, arrange the donuts in a single layer on a baking sheet and freeze until firm. Then transfer to a zip-top bag, separating layers with wax paper. Thaw overnight, then warm in a low oven for five minutes.

What oil works best for frying donuts?
Use oils with a neutral flavor and high smoke point such as canola, peanut, or sunflower oil. Avoid olive oil, which imparts a strong taste and burns at lower temperatures.

Storage and Make-Ahead Suggestions

Freshly fried donuts taste best, but leftovers keep for a couple of days with proper storage.

• At Room Temperature: Once fully cooled, seal the donuts in an airtight container. Add a paper towel inside the container to absorb excess moisture.
• In the Refrigerator: For longer keeping, store in the fridge up to four days. Bring to room temperature or warm briefly before eating.
• To Reheat: Microwave in 10–15 second bursts or place in a 325°F oven for a few minutes.
• Freezing: Freeze as described earlier for up to three months. Always reheat from thawed, not frozen.

Serving Ideas

Canned biscuit donuts shine on their own but love company. Serve them alongside morning coffee, include them in a brunch buffet, or offer as a surprise afternoon snack. They also work well as a fun dessert alongside bowls of melted chocolate, caramel, or fruit compote for dipping.

Consider serving with a cooling glass of milk or a strong, dark cup of coffee to balance the sweetness.

Once you try canned biscuit donuts, you might reach for a roll of biscuits more often. This recipe blends ease, nostalgia, and just enough of that DIY joy that brings everyone to the kitchen. Make them your own with endless coatings and toppings—or just keep it classic. Time to fry up a batch and taste why kitchen shortcuts sometimes lead to the best homemade treats.