Prep 15 mins
Cook 0 mins
I made these one evening when I so wanted donuts. These are so good. I can't have confectioners' sugar so I covered my donuts with Splenda and cinnamon. I didn't have the large can of donuts so I used the little can. Be sure to watch these as they tend to float to the bottom of the kettle and stick to the bottom. I got this recipe from Food Network.
- Heat 2 inches peanut oil in a large pot or Dutch oven to 350 degrees F.
- In a shallow bowl, stir together the ground cinnamon and sugar and set aside. In a small bowl, whisk together 1 cup of confectioners' sugar, 2 tablespoons of milk and 1 teaspoon of vanilla extract, set aside. This is the vanilla icing. In another bowl, whisk together 1 cup of confectioners' sugar, 1/4 cup of cocoa powder and 3 tablespoons of milk and set aside. This is the chocolate icing.
- Lay out the biscuits on a cutting board and with a 1 1/2-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry them in the oil until golden and then flip with tongs to fry the other side. You can even fry the donut holes. Drain on paper towels and then toss in the cinnamon-sugar or ice and decorate with sprinkles, as desired.
Absolutely loved these donuts! I had heard of this idea of making donuts out of biscuits from a close friend. Sounded like a good idea so when I saw this recipe, I finally decided to go for it. Was so easy and quick. I used jumbo biscuits and used a small plastic lid similar to a bottle cap to cut the middles out. I fried mine on both sides for about 20-25 seconds. I also used a nonstick skillet with about an inch or a little less of canola oil, heated to med-high on an electric burner. Also fried the donut holes too. they took much less time on either side, maybe 10 seconds if that. i used powdered sugar as coating on 1/2 of the donuts and the others i used a cinnamon-sugar combo. I coated the donut holes with the cinnamon sugar. i don't eat a lot of fried foods but i will definitely make these often for a sweet treat anytime. thanks!