Get fresh, hot doughnuts anytime of day with our simple four-ingredient recipe.
3/4 cup vegetable oil
1 8-count package large refrigerated biscuits (such as Pillsbury Grands)
1/2 cup sugar
1/4 teaspoon ground cinnamon
How to Make It
Heat 1/2 cup of the oil in a medium skillet over medium-low heat.
Place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for "holes."
Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1 1/2 minutes per side. Transfer to a wire rack or paper towel-lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes.
In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.
This recipe is pretty good for what it is. If you're expecting a Dunkin' Donuts quality donut, you'll likely be disappointed. But really, how could fried dough and cinnamon sugar be bad? They grow progressively soggy and disgusting the longer they sit, so you might need enough people to eat them immediately. Or, since you can't freeze Grands, you could make your own biscuit dough to order, or try freezing your own. I've never done that, but I hear there's only a small sacrifice in taste/quality with freezing your own biscuit dough. Also, even though I measured the temp of the oil, the donuts got a little burnt. Weirdly enough, the donut holes, cooking at the same time in the same pan, came out perfectly. Next time, I'm doing nothing but donut holes. Not only do they seem to cook and puff better, much more surface area for all the happy oil and cinnamon sugar to work its magic on.
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