Easy biscuit donuts are the fastest route to fresh homemade donuts when you have a can of refrigerated biscuits and a pint of oil. They skip the yeast, the proofing time, and the dough hook, landing on your plate in about fifteen minutes with a soft cake-like crumb. This recipe gives you a reliable method for turning pantry staples into a breakfast treat that tastes closer to a cake donut than a baked biscuit.
The trick is treating canned biscuit dough as pre-portioned donut blanks. A small hole cutter turns each round into a ring, and a quick fry sets a thin crust while the inside stays tender. Because the dough is already leavened and shaped, you control the finish with glaze, sugar, or cinnamon rather than worrying about rise or crumb structure. If you enjoyed this, our yummybites pro patterns is worth trying next. Making this easy biscuit donuts at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Easy Biscuit Donuts
- Ready in 15 minutes from a single can of biscuits with no mixing bowl required.
- Uses one pot of oil and a few pantry toppings, so cleanup stays minimal.
- Customizable with glaze, cinnamon sugar, or powdered sugar without changing the base method.
- Forgiving for first-time fryers since the dough is uniform and pre-measured.
- Cheaper than boxed mix donuts and uses ingredients you likely keep on hand.
Ingredients You’ll Need
- 1 can (8 count) refrigerated buttermilk biscuits, 16.3 oz / 462 g
- 4 cups (950 ml) neutral oil, such as canola or vegetable, for frying
- 2 cups (240 g) powdered sugar
- 3 tablespoons (45 ml) whole milk
- 1 teaspoon (5 ml) vanilla extract
- 1/2 teaspoon (3 g) fine salt
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon (8 g) ground cinnamon
Ingredient Substitutions
Refrigerated buttermilk biscuits: Replace with an equal count of refrigerated flaky layers biscuits for a slightly airier bite. Flaky varieties separate into leaves when bitten, so the donut reads more like a fried pastry than a uniform cake. Fry time stays the same, but watch the edges since layers can brown a few seconds faster.
Whole milk: Use 2% or skim milk in the glaze with no change to set time, though the glaze will be a touch less rich. If you only have nondairy milk, swap equally and add an extra teaspoon of powdered sugar to keep the thickness. The finish will look identical once dried.
Neutral oil: Substitute peanut or sunflower oil for a cleaner fry at the same temperature. Both handle 350°F / 175°C without smoking and leave less aftertaste than olive oil. Avoid butter or shortening as a full fry medium since they scorch before the donut cooks through.
Ground cinnamon: Replace with 2 teaspoons of apple pie spice for a warmer, more complex coating. The sugar ratio stays the same, but the color darkens slightly from the added nutmeg and clove. Coat the donuts while still warm so the spice adheres without clumping. For another easy option, check out our image.
Step-by-Step Instructions
- Open the biscuit can and separate the 8 rounds onto a clean board. Press each gently to flatten to about 1/2 inch thickness so the center cooks before the outside browns.
- Cut a 1-inch hole from the center of each round using a bottle cap or small cutter. Save the holes to fry as donut bites; they cook in about half the time of the rings.
- Heat 4 cups of oil in a 10-inch heavy pot over medium heat until a thermometer reads 350°F / 175°C. Drop one test scrap in; it should bubble steadily without browning instantly.
- Fry 2 to 3 rings at a time, never crowd the pan, for about 45 seconds per side until golden and crisp. Flip with a slotted spoon when the first side is pale tan.
- Transfer fried rings to a wire rack over paper towels. Let them sit 2 minutes so steam escapes and the surface stays crisp under glaze.
- Whisk powdered sugar, milk, vanilla, and salt into a smooth glaze. Dip the warm donuts top-down, then return to the rack until the coating just set, about 5 minutes.
- Toss any unglazed rings in the cinnamon sugar mix while warm so the coating sticks. Serve the easy biscuit donuts the same day for the best texture.
Pro Tips
Keep the oil steady by frying in small batches; each cold donut dropped lowers the temp, and recovering takes time. Use a candy thermometer clipped to the pot so you read the real fry temperature instead of guessing from bubbles.
Flatten the biscuit rounds evenly or the thick centers stay doughy while the rim crisps. A gentle hand press to half an inch is enough; rolling pins can compress the layers too tight.
Glaze the donuts warm, not hot, so the sugar melts into a thin shell instead of sliding off. If the glaze thickens in the bowl, stir in milk a few drops at a time.
Save the centers and fry them as bite-sized treats; they make a good use of trim and cook in under 30 seconds per side. Dust them in powdered sugar right after they drain.
Common Mistakes to Avoid
Frying at too low a temperature makes the dough soak oil and turn greasy rather than forming a crust. Confirm 350°F / 175°C with a thermometer before the first batch and recheck midway.
Cutting the hole too large leaves a thin ring that breaks apart in the oil. A 1-inch cap keeps enough structure to flip safely while still reading as a donut.
Glazing cold donuts causes the coating to pool at the bottom instead of setting on top. Let the fry cool just 2 minutes on the rack, then dip while faintly warm.
Serving Suggestions
Pair the donuts with hot coffee or a warm spiced drink for a low-effort weekend breakfast. The cinnamon sugar version balances a bitter roast better than the sweet glaze.
Stack the glazed and sugared types on a platter with the donut holes in a small bowl for a casual spread. If you want a fuller table, add a fruit punch on the side for kids.
Storage and Reheating
Store leftover donuts in an airtight container at room temperature for up to 2 days; the glaze softens but the crumb stays edible. Refrigeration dries the crumb, so skip the fridge unless your kitchen is above 80°F.
Reheat unglazed or sugared donuts in a 300°F / 150°C oven for 4 minutes to re-crisp the surface. Glazed ones get microwaved 8 seconds only, since longer melts the coating into syrup.
Freeze plain fried rings for up to 1 month in a zip bag, then thaw and glaze fresh. The easy biscuit donuts freeze better without topping than with it.
Recipe Variations
Chocolate Glaze
Whisk 3 tablespoons of cocoa powder into the powdered sugar glaze and add an extra tablespoon of milk for spread. The cocoa adds a dry note, so a touch more vanilla keeps it round. Expect a firmer shell that sets in about 6 minutes.
Maple Version
Swap the vanilla for 2 tablespoons of maple syrup and cut the milk to 1 tablespoon to keep the glaze thick. The flavor reads as pancake-house donut and pairs well with savory sides. The coating darkens to amber as it dries.
Yeast-Raised Swap
Use 8 homemade yeast dough balls proofed until puffy instead of canned biscuits for a lighter crumb. Fry at the same temperature but extend each side to 60 seconds since the dough is wetter. This changes the recipe from quick to a make-ahead project rather than a weekday fix.
Air Fried Option
Spray the rings and cook at 350°F / 175°C in an air fryer for 5 minutes per side until golden and crisp. The result is drier than oil-fried and needs a brush of melted butter before sugar sticks. Use this when you want the easy biscuit donuts without a pot of oil.
Easy Biscuit Donuts
Description
Easy biscuit donuts are the fastest route to fresh homemade donuts using a can of refrigerated biscuits and a pint of oil.
They skip yeast and proofing, landing on your plate in about fifteen minutes with a soft cake-like crumb you can finish with glaze or sugar.
Ingredients
Instructions
-
Open and separate biscuits
Open the biscuit can and separate the 8 rounds onto a clean board. Press each gently to flatten to about 1/2 inch thickness so the center cooks before the outside browns and the crumb stays tender.
-
Cut donut holes
Cut a 1-inch hole from the center of each round using a bottle cap or small cutter to make rings. Save the holes to fry as donut bites; they cook in about half the time of the rings and should look golden and puffed when done.
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Heat frying oil
Heat 4 cups of oil in a 10-inch heavy pot over medium heat until a thermometer reads 350°F / 175°C. Drop one test scrap in; it should bubble steadily without browning instantly, confirming the oil is ready for frying.
-
Fry donut rings
Fry 2 to 3 rings at a time, never crowd the pan, for about 45 seconds per side until golden and crisp. Flip with a slotted spoon when the first side is pale tan and the edges show a light crust.
-
Drain fried donuts
Transfer fried rings to a wire rack over paper towels to remove excess oil. Let them sit 2 minutes so steam escapes and the surface stays crisp under glaze.
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Make powdered glaze
Whisk powdered sugar, milk, vanilla, and salt into a smooth glaze in a bowl until no lumps remain. The glaze should coat a spoon and drip slowly, showing it is the right thickness for dipping.
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Glaze the donuts
Dip the warm donuts top-down into the glaze, then return to the rack until the coating just set, about 5 minutes. The glaze should look like a thin shell that no longer feels wet to the touch.
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Cinnamon sugar coat
Toss any unglazed rings in the cinnamon sugar mix while warm so the coating sticks to the surface. Serve the easy biscuit donuts the same day for the best texture and a crisp bite.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 3g15%
- Cholesterol 2mg1%
- Sodium 480mg20%
- Total Carbohydrate 42g15%
- Dietary Fiber 1g4%
- Sugars 22g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Store leftover donuts in an airtight container at room temperature for up to 2 days; the glaze softens but the crumb stays edible.
- Reheating: Reheat unglazed or sugared donuts in a 300°F / 150°C oven for 4 minutes to re-crisp, and microwave glazed ones only 8 seconds.
- Pro tip: Keep oil steady by frying small batches and use a clipped candy thermometer so you read the real fry temperature instead of guessing.
- Variation: For a no-oil version try the grandma pizza style bake night, or air fry rings at 350°F for 5 minutes per side.
