What? Yes, donuts made of biscuits. In the words of Homer Simpson: “Mmm… donuts.” Does it matter what kind? No. Glazed, chocolate, Boston Cream, cinnamon, powdered sugar, who cares. Everything is better with doughnuts. Or donuts if you prefer to spell it that way.
One of my favorite ladies in the world and one of my favorite “celebri-chefs” (thanks for the term, Miss Becky) is Paula Deen. Either you love her or you hate her. I really don’t care if you love her or hate her, personally, because I love her. I love that she cooks with real butter and lots of it, and I also love that she wears all her diamonds to cook. But most of all I love her recipes. Aside from one time when she failed me (lousy red velvet cupcake recipe) I’ve got nothin’ but love for her cooking. And I was watching an old episode of ‘Paula’s Home Cooking’ and she had this doughnut recipe on and, well, I’m just a sucker for doughnuts.
This is the easiest freakin’ donut recipe ever. On the face of the entire earth. It’s so easy, and yet when they’re done they look so good, that you could easily tell people you slaved over these for days- “Oh well you know I made the dough, then let it rise overnight, then cut it into shapes, then fried it… then I made all the glazes… got the toppings together… yeah you know it’s complicated…” But yet you didn’t. And they’d never know. Unless they read Cupcake Rehab. In which case, your spot was just blown up. Sorry.
CANNED BISCUIT DOUGH DOUGHNUTS (AND HOLES)
- Peanut oil, for frying
- 1 teaspoon ground cinnamon
- ¼ cup sugar
- 2 cans large buttermilk biscuits (any brand- Pillsbury, store brand, etc)
- 2 cups confectioners’ sugar, divided
- 5 tablespoons milk, divided
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder
- Colored sprinkles
- Chocolate sprinkles
- 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, ¼ 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 ½-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.
If you have a doughnut cutter, then you can remove the middle (mine has a center cutter that pops out) and use that to remove the middles for the holes. But if you don’t have such an item, another perfect way to cut out the “holes” is using a water bottle cap or soda bottle cap (make sure it’s clean first). Just push it right through the middle and then pop the dough out of the cap and put it aside to make doughnut holes.Voila! And these things cook SO QUICK… you could easily make a dozen in a half hour, complete with toppings. Oh- and doughnut holes too!
I made a chocolate frosting, a plain glaze, and a cinnamon-sugar topping (cinnamon and sugar… duh) for these. I rolled some plain glazed donuts in coconut flakes, put sprinkles on some, and rolled some plain doughnuts in just cinnamon-sugar. There are infinite possibilities.
They taste pretty damn awesome too. I recommend this recipe for anyone- even those with little to no cooking experience. It’s like doughnut making for beginners.