Biscuit Donuts Recipes

EASY BISCUIT DOUGHNUTS

Steps:

• In a small bowl, combine sugar and cinnamon. Set aside.
• Fill a wide, shallow pan with 1 inch of oil. Heat the oil to 370°F.
• Meanwhile, arrange the biscuits on a baking sheet. Using a 1-inch-diameter round cookie cutter, cut out the center of each biscuit. (Save the scraps to make bite-size doughnut holes.)
• Drop the doughnuts into the hot oil and cook for 1 to 2 minutes or until golden brown, turning doughnuts if necessary. Transfer the doughnuts immediately to a baking sheet lined with paper towels and sprinkle generously with cinnamon sugar. Serve warm.

BISCUIT DONUTS RECIPE

Steps:

• Heat vegetable oil in a large pan on medium heat.
• Separate biscuits then with a cookie cutter or something similar, cut a hole in the middle to create your donut.
• Test heat by frying up a donut hole. You want it to turn golden brown on both sides and also be cooked all the way through. Continue with the donuts and fry until golden brown (a few minutes on each side).
• Let set on a plate with paper towels on it. Let cool a bit and then dip into your favorite topping.
• For a cinnamon sugar taste, dip doughnut into butter then into a cinn/sugar mixture (3 TB sugar, 1 tsp. cinnamon)
• For a simple glaze taste, mix powdered sugar, vanilla and milk a little at a time to create a frosting and add sprinkles right after dipping.

HEART-SHAPED BISCUIT DOUGHNUTS

Steps:

• For the biscuit dough: In a large bowl, whisk together the flour, baking powder and salt. Add the butter and cut it into the flour with your hands or a pastry cutter until the mixture resembles a coarse meal.
• Make a well in the center of the bowl and add the buttermilk. Mix with a silicone spatula or wooden spoon until the mixture comes together and is uniform, but not sticky to the touch. If needed, add additional buttermilk 1 tablespoon at a time to bring the dough together.
• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• Meanwhile, make the chocolate filling and glaze.
• For the chocolate filling: Place the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a simmer over medium heat. Pour the hot cream over the chocolate, then stir with a silicone spatula until the mixture is smooth. Set aside to cool slightly.
• For the glaze: In a medium bowl, whisk the confectioners' sugar, milk and vanilla together until a dippable glaze forms. Add more milk, 1 tablespoon at a time, if necessary.
• Fit a medium pot with a deep-fry thermometer and pour in 3 inches of oil. Heat over medium until the thermometer registers 350 degrees F. Line a plate with paper towels.
• Pat the dough out into an even layer about 1 inch thick. Use a 3-inch heart-shaped cookie cutter dipped in flour to cut out 4 hearts (if your cutter is larger or smaller, you may get fewer or more). You may only get 2 to 3 hearts at first. If that happens, just bring the dough back together, pat it out again and cut out more hearts.
• Fry the doughnuts, in batches if needed, until golden brown, 3 to 5 minutes per side. Remove from the oil and drain on the prepared paper towel-lined plate. Let cool for 5 minutes.
• Using the handle of a wooden spoon, poke a hole in the side of each doughnut, wiggling the handle around to form a pocket. Fill a pastry bag fitted with a small round tip, disposable pastry bag or quart-size resealable plastic bag with the cooled chocolate sauce filling. If using a disposable pastry bag or zip-top bag, cut a 1/2-inch opening. Squeeze the chocolate sauce into each doughnut.
• Dip one of the doughnuts into the glaze on one side letting the excess drip back into the bowl, then place it glazed-side up on a wire rack and top with some of the sprinkles. Repeat with the remaining doughnuts.
• Let the glaze on the doughnuts set for 10 minutes before serving.