Biscuit Doughnuts – A Homemade Breakfast

Biscuit Doughnuts - Homemade from a can

Easy peasy biscuit doughnuts that you can fry at home!

 

 

This is a quick recipe that makes some delicious biscuit doughnuts that are a quick and easy way to make something great for breakfast. This recipe has been floating around Pinterest for a while, and with our kids asking for doughnuts for breakfast, we decided that we would give it a try! Total time for us to get 16 doughnuts was around 15 minutes, which was less time than we would have waited in line at the doughnut shop. These ended up being very popular with all of us (and they were perfect with a cup of coffee!)

 

 

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Biscuit dough cut into doughnut shape on a cookie sheet

Cookie Sheet / Apple Corer / Cooling Rack

 

 

 

Biscuit dough doughnuts frying in oil

Dutch Oven

 

 

 

Biscuit Dough Doughnuts cooling on a cooling rack

 

 

 

Biscuit doughnuts dusted in cinnamon and sugar

 

 

Happy Donuting!

 

 

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Bourbon bacon cinnamon rolls in a cast iron pan.

Bourbon Bacon Cinnamon Rolls

 

 

 

 

Yield: 16

Biscuit Doughnuts - A Homemade Breakfast

Easy doughnuts for breakfast or anytime, you just need a can of biscuits!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 1 1/2 sticks melted butter
  • 2 cans homemade biscuits (not the flaky layer ones)
  • Vegetable Oil
  • Cinnamon and Sugar Mix - about 1 1/2 cups of sugar and 2 Tbsp of cinnamon

Instructions

We used our Dutch oven, but a deep skillet would work as well.

Fill pan up about 1/2 inch or so with oil. Heat up for a few minutes to 375°.

While oil is heating, take biscuits out of cans and cut holes in the biscuit with a small cookie cutter or apple corer.

Place doughnuts in oil. (we recommend only 1-2 at a time). The first one might take a few seconds longer, but the majority of them will only take about 25-30 seconds per side.

When they are golden brown, flip them and cook on the other side. Place cooked doughnuts onto a cooling rack over a cookie sheet lined with a paper towel for them to drain. When they have cooled slightly, dip both sides in butter, then cinnamon sugar mixture.

Place back on cooling rack for them to cool off.

Enjoy!

Notes

Don't use the flaky biscuits, they will just separate in the oil.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 318 Total Fat: 14.6g Saturated Fat: 11.4g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 23mg Sodium: 511mg Carbohydrates: 45.5g Fiber: 0.5g Sugar: 23.8g Protein: 0.1g

 

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