Description
Easy and delicious glazed doughnuts made using canned biscuit dough. These quick homemade doughnuts are fried to golden perfection and coated with a sweet vanilla glaze, perfect for a simple breakfast or snack.
Ingredients
Scale
Doughnuts
- 1 can (16 oz) refrigerated biscuit dough (8 biscuits)
- Vegetable oil, for frying (about 2-3 inches in depth)
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk (or more, to adjust consistency)
- 1/2 teaspoon vanilla extract
Instructions
- Heat the oil: Heat 2-3 inches of vegetable oil in a deep skillet or saucepan over medium heat until the temperature reaches 350°F (175°C), suitable for frying.
- Prepare the doughnuts: Open the can of refrigerated biscuits and separate them. Using a small round cutter or bottle cap, punch a hole in the center of each biscuit to create the doughnut shape, saving the centers for doughnut holes.
- Fry the doughnuts: Carefully place the biscuit doughnuts into the hot oil in batches. Fry each side for 1-2 minutes or until they turn golden brown. Use a slotted spoon to remove them and place on paper towels to drain excess oil. Fry the doughnut holes for 30-60 seconds per side until golden.
- Make the glaze: In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk quantity to reach the desired consistency for dipping.
- Glaze the doughnuts: While the doughnuts are still warm, dip each one fully into the glaze, allowing excess to drip off on a wire rack for an even coating.
- Serve: Enjoy the glazed doughnuts immediately for the best taste and texture.
Notes
- Be careful when frying; the oil should be hot enough to cook the doughnuts quickly but not so hot that they brown too fast.
- Use a thermometer to maintain a consistent oil temperature of 350°F (175°C) for even cooking.
- Adjust the glaze consistency by adding more milk if needed so it’s not too thick or runny.
- Serve doughnuts fresh as they are best eaten shortly after glazing.
- You can reuse the leftover biscuit dough holes as mini doughnut holes, perfect for snacking.
