as I have said before... I love donuts! but let's be real, you don't alway have the time, nor do you have the energy, to make the dough from scratch. these donuts are made from store-bought biscuit dough, topped with homemade chocolate glaze and taste just as good as the originals!
glaze + flavor - check out my homer simpson [pink-glazed] donuts to get a recipe for my pink glaze, use the chocolate glaze recipe below or toss the warm donuts in a sugar or cinnamon+sugar mixture.
equipment - two things that will ensure you are creating the perfect donut are a candy/oil thermometer and a sharp donut cutter. the thermometer is essential to get the frying oil at the exact temperature of 350° [no burnt outsides & doughy insides!] a sharp donut cutter will give you evenly-sized and perfectly shaped donuts [AND donut holes!]
*use the links above to shop the thermometer and donut cutter that I have and love
storing the donuts - if you haven't eaten them all as soon as they are glazed... you can store them for later in an airtight container in the refrigerator. however, donuts are always best eaten on the same day!
quick [chocolate-glazed] biscuit donuts
yields: 8 donuts prep time: 10 minutes bake time: 4 minutes/donut
1 package Pillsbury Grand buttermilk biscuits
vegetable oil, for frying
¼ cup white sugar
1 cup powdered sugar
3 Tbsp. cocoa powder
2 Tbsp. vanilla almond milk
1 tsp. vanilla extract
Fill a large pot with a couple inches of vegetable oil and heat to 350°.
*if you don’t have a thermometer you can test the oil with a donut hole – if it doesn’t start frying immediately, it is too cold, if it browns right away, it is too hot. Adjust the heat accordingly. I kept my heat around medium/medium-low the whole time.
Open up the can of biscuits and lay each of the 8 pieces out onto a cutting board or counter top.
Using a sharp donut cutter, create the donut shape + donut holes.
Carefully lower the donut holes into the hot oil. They take about 1 minute to fry up and get golden brown on either side.
*they will usually flip over on their own – if they don’t, flip!
Transfer them to a paper towel-lined plate.
Once all the holes are cooked and still warm, toss them in a small bowl of white sugar to coat.
Cook one donut at a time – carefully lower each donut into the hot oil and fry on both sides so that they are both golden brown.
*I did about 2 minutes per side.
Place the fried donuts on a paper towel lined plate to cool. Repeat with all of the donuts.
In a small bowl, whisk together the powdered sugar, cocoa powder, milk and vanilla until smooth.
Glaze the donuts, dunking one side down into the chocolate.