We’re talking about an incredibly simple process, perfect for a spontaneous sweet craving, a fun weekend breakfast, or an easy dessert that will have everyone asking for more. These canned biscuit sugar donuts are proof that deliciousness doesn’t need to be complicated. They are unbelievably quick to prepare, making them a fantastic option for busy days. Get ready to amaze yourself and your loved ones. Try it tonight—you won’t believe how simple it is!
Ingredients:
Here’s what you’ll need to whip up these delightful treats:
- 1 can (16.3 ounces) refrigerated biscuit dough (e.g., Pillsbury Grands! or similar large biscuits. Avoid flaky layers for a more traditional donut texture)
- 3-4 cups vegetable oil, canola oil, or peanut oil for frying (enough to have about 1-1.5 inches deep in your pan)
- 1 cup granulated sugar (for coating)
- Universal Tip 1: Ensure your oil is at the correct temperature (around 350-365°F or 175-185°C) before adding the biscuit dough. Too cool, and your canned biscuit sugar donuts will be greasy; too hot, and they’ll burn on the outside before cooking through. A deep-fry thermometer is your best friend here!
- Universal Tip 2: Prepare your sugar coating station before you start frying. This means having your granulated sugar in a shallow dish or plate, ready for the hot donuts. This allows for immediate coating, which helps the sugar adhere beautifully to the warm canned biscuit sugar donuts.
- Optional for coating: 1-2 teaspoons ground cinnamon mixed with the sugar for cinnamon-sugar donuts.
- Optional for richness: While not traditional for this quick recipe, some people wonder about adding richness to doughs. For instance, when thinking about cookies, the question of is it necessary to use brown sugar in cookies often comes up for its moisture and flavor. While we’re using pre-made dough here, understanding sugar’s role is always interesting.
Step-by-Step Instructions
Making these canned biscuit sugar donuts is a delightfully simple process. Follow these instructions carefully, and you’ll be enjoying warm, sugary treats in no time!
- Prepare Your Workspace and Dough:
- Action: Open the can of biscuit dough and separate the individual biscuits. Lay them on a clean, lightly floured surface or a piece of parchment paper. This prevents sticking and makes them easier to handle.
- Why: Having your biscuits ready ensures a smooth workflow once your oil is hot. A lightly floured surface is key to prevent the dough from sticking, especially if it’s a bit tacky.
- Action: Using a small round cookie cutter (about 1-inch in diameter), a piping tip, or even a clean bottle cap, cut a hole in the center of each biscuit to create the classic donut shape.
- Why: This not only gives you the iconic donut look but also helps the canned biscuit sugar donuts cook more evenly. The removed centers can be fried as “donut holes” – a bonus treat!
- Tip: Don’t discard those centers! Fry them up alongside your donuts; they cook even faster and are perfect bite-sized morsels.
- Heat the Oil:
- Action: Pour your chosen frying oil into a heavy-bottomed pot, Dutch oven, or deep skillet. The oil should be about 1 to 1.5 inches deep. You need enough depth for the donuts to float freely without touching the bottom.
- Why: A heavy-bottomed pot helps maintain a stable oil temperature, which is crucial for evenly cooked, non-greasy canned biscuit sugar donuts. Using sufficient oil allows the donuts to float and cook uniformly.
- Action: Heat the oil over medium to medium-high heat until it reaches a temperature of 350-365°F (175-185°C). Use a deep-fry thermometer to monitor the temperature accurately.
- Why: Temperature control is paramount. If the oil is too cool, the donuts will absorb too much oil and become greasy. If it’s too hot, the outside will brown too quickly, leaving the inside doughy. For more information on safe frying, you might consult resources like these Deep Frying Safety Tips.
- No Thermometer? Test with a Donut Hole: If you don’t have a thermometer, you can test the oil with one of the small donut holes. It should sizzle immediately upon contact and float to the surface. It should turn golden brown in about 30-60 seconds per side. Adjust your heat accordingly. If it browns too fast, reduce the heat. If it sinks and doesn’t sizzle much, the oil needs more time to heat up.
- Fry the Donuts:
- Action: Carefully place 2-3 biscuits (or a few donut holes) into the hot oil, being careful not to overcrowd the pan. Use tongs or a slotted spoon for this.
- Why: Overcrowding the pan will lower the oil temperature significantly, leading to uneven cooking and greasy canned biscuit sugar donuts. Working in small batches helps maintain the optimal frying temperature.
- Action: Fry for about 60-90 seconds per side, or until they are beautifully golden brown. They cook very quickly!
- Why: These are not dense, yeast-raised donuts, so the cooking time is short. Keep a close eye on them, as they can go from golden to burnt in a matter of seconds. The visual cue of a deep golden brown color is your best indicator of doneness.
- Action: Use tongs or a slotted spoon to flip the donuts once the first side is golden. Ensure both sides are equally browned.
- Why: Even cooking ensures a consistent texture and appearance. The donuts will puff up as they fry, so gentle handling helps maintain their shape.
- Drain the Donuts:
- Action: Once both sides are golden brown, carefully remove the canned biscuit sugar donuts from the oil using your tongs or slotted spoon. Allow any excess oil to drip back into the pot for a moment.
- Why: Removing excess oil immediately is key to preventing them from becoming soggy and overly greasy.
- Action: Transfer the hot donuts to a wire rack lined with paper towels.
- Why: The paper towels will absorb more of the surface oil. Placing them on a wire rack allows air to circulate underneath, preventing the bottoms from becoming steamy and soft. This two-step draining process is crucial for the best texture.
- Coat with Sugar:
- Action: While the donuts are still warm (but not scorching hot – allow them to cool for just a minute or two after draining), transfer them one by one to your shallow dish of granulated sugar.
- Why: The residual warmth and slight moisture on the surface of the freshly fried donuts will help the sugar adhere perfectly. If they cool too much, the sugar won’t stick as well.
- Action: Toss or roll each donut in the sugar, ensuring all sides are generously coated. You can use your hands or a spoon for this.
- Why: A generous coating of sugar is what makes these canned biscuit sugar donuts so irresistible! Ensure an even layer for maximum sweetness and that classic sugary crunch.
- Tip for Cinnamon Sugar: If using cinnamon sugar, make sure it’s well combined before you start coating. The warmth will also help release the aroma of the cinnamon.
- Repeat and Serve:
- Action: Repeat the frying, draining, and sugaring process with the remaining biscuits and donut holes. Remember to monitor and adjust the oil temperature between batches, as it can fluctuate.
- Why: Maintaining consistent oil temperature throughout the cooking process ensures all your canned biscuit sugar donuts are cooked to perfection.
- Action: Serve your homemade canned biscuit sugar donuts warm for the best experience.
- Why: Like most fried treats, these are at their absolute peak when fresh and warm, with the sugar glistening and the inside soft and tender.
Enjoy your incredibly easy and delicious homemade treats! This recipe for canned biscuit sugar donuts is sure to become a family favorite.
Serving Ideas
Your warm, sugary canned biscuit sugar donuts are a delight on their own, but a few simple pairings can elevate them into an even more memorable treat! Imagine a cozy weekend morning: a plate piled high with these golden rings, their sugar coating sparkling. For a classic combination, serve them alongside a hot cup of freshly brewed coffee or a rich, dark roast espresso. The bitterness of the coffee beautifully balances the sweetness of the donuts. For children (and the young at heart!), a tall glass of cold milk is an unbeatable companion.
If you’re thinking about presentation, arrange your canned biscuit sugar donuts on a rustic wooden board or a pretty cake stand for a charming, bakery-style display. A little dusting of extra powdered sugar just before serving can add a touch of elegance. For a more indulgent dessert, consider a small dipping bowl of warm chocolate ganache, salted caramel sauce, or even a tart raspberry coulis. These provide a lovely contrast in flavor and texture, making each bite an adventure. These canned biscuit sugar donuts also make a wonderful addition to a brunch spread, nestled amongst fresh fruit and other breakfast pastries.
FAQs
What’s the best type of canned biscuit dough for these donuts?
For the best canned biscuit sugar donuts, I recommend using standard refrigerated biscuits, such as Pillsbury Grands! Homestyle or Southern Style. Avoid the “flaky layers” varieties as they tend to separate during frying and don’t produce the classic, slightly dense yet fluffy texture we’re aiming for in a donut. The larger “Grands!” style biscuits will give you a more substantial donut, while smaller biscuits will yield more petite treats. Ultimately, any plain refrigerated biscuit dough will work, but the non-flaky types give a more authentic donut feel.
Can I bake these canned biscuit donuts instead of frying them?
Yes, you absolutely can bake them, though the texture and taste will be different from traditional fried canned biscuit sugar donuts. Baked versions will be more scone-like or biscuit-like rather than having the characteristic crisp exterior and soft, slightly chewy interior of a fried donut. To bake, preheat your oven to 375°F (190°C). Place the cut biscuits on a baking sheet lined with parchment paper. You can brush them with a little melted butter before baking for about 10-12 minutes, or until golden brown. Once out of the oven, you can then toss them in sugar or a cinnamon-sugar mixture while still warm. They’ll still be delicious, just different!
How do I store leftover canned biscuit sugar donuts?
Leftover canned biscuit sugar donuts are best enjoyed the same day they are made, ideally within a few hours, as they tend to lose their delightful texture over time. However, if you do have leftovers, store them in an airtight container at room temperature for up to 1-2 days. Avoid refrigerating them, as this can make them stale faster. Reheating them briefly in a microwave (10-15 seconds) or a toaster oven can help refresh them a bit, though they won’t be quite as good as fresh.
My donuts turned out greasy. What did I do wrong?
Greasy donuts are almost always a result of the oil temperature being too low. If the oil isn’t hot enough when you add the dough, the biscuits will absorb oil rather than quickly crisping up on the exterior. Ensure your oil is consistently between 350-365°F (175-185°C). Use a thermometer! Another culprit could be overcrowding the pan. Adding too many canned biscuit sugar donuts at once will significantly drop the oil temperature. Fry in small batches to maintain heat. Lastly, ensure you’re draining them properly on paper towels over a wire rack.
Can I use different coatings besides granulated sugar?
Absolutely! Granulated sugar is classic for canned biscuit sugar donuts, but you have many options.
- Cinnamon Sugar: Mix 1 cup of granulated sugar with 1-2 teaspoons of ground cinnamon.
- Powdered Sugar: Let the donuts cool slightly more than for granulated sugar, then generously dust with powdered sugar.
- Simple Glaze: Whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or cream and 1/2 teaspoon of vanilla extract. Dip the warm donuts into the glaze. You can explore how different sugars affect texture and sweetness, much like when considering how brown sugar changes cookies.
- Chocolate Glaze: Melt chocolate chips with a touch of oil or cream for a decadent chocolate coating.
- Sprinkles: Add colorful sprinkles on top of a glaze while it’s still wet.
How do I know when the oil is the right temperature without a thermometer?
While a thermometer is highly recommended for consistent results with your canned biscuit sugar donuts, you can do a small test. Drop a tiny piece of biscuit dough (like one of the cut-out centers) into the oil. If it sinks and slowly rises with lazy bubbles, the oil is too cool. If it browns extremely rapidly (in under 30 seconds), the oil is too hot. Ideally, the dough should float to the top quickly, sizzle actively, and turn golden brown in about 60-90 seconds per side. Adjust your stove’s heat setting based on this test. It takes practice, but you’ll get a feel for it.
What’s the nutritional information for these donuts?
The nutritional content can vary based on the specific biscuits used, the amount of oil absorbed, and the quantity of sugar coating. These are indulgent treats, best enjoyed in moderation. For a general idea, you can look up generic information for similar items. For instance, you can find some basic Donut Nutrition Information online, but remember homemade versions can differ.
Conclusion
And there you have it – a ridiculously easy path to warm, sugary, and utterly delightful canned biscuit sugar donuts! This recipe proves that you don’t need a lot of time or complicated ingredients to create a treat that brings instant joy. The simple transformation of refrigerated biscuit dough into these golden orbs of happiness is nothing short of kitchen magic. They’re perfect for a quick breakfast surprise, an after-school snack, or a fun, hands-on dessert project with the kids. The beauty of these canned biscuit sugar donuts lies in their simplicity and the immediate satisfaction they provide.
Pro Tips:
- For extra flavor, try adding a pinch of nutmeg or cardamom to your sugar coating along with cinnamon for a more complex, bakery-style taste.
- Ensure your donut holes are truly bite-sized; if you cut large holes, the “holes” themselves might be too big and cook unevenly.
- Work in an assembly line: Have one person frying while another coats the warm donuts in sugar for maximum efficiency, especially if making a large batch.
Variations to Explore:
- Filled Donuts: Instead of cutting a hole, fry the biscuits whole. Once cooled slightly, use a piping bag to fill them with jelly, custard, or chocolate cream. Then, roll in sugar or glaze.
- Savory “Donuts”: Skip the sugar coating. After frying, sprinkle the warm biscuits with garlic powder, Parmesan cheese, and a pinch of salt for a savory twist. Serve with marinara for dipping.
- Lemon Zest Sugar: Add the zest of one lemon to your granulated sugar for a bright, citrusy coating that wonderfully complements the sweet canned biscuit sugar donuts.
Canned Biscuit Sugar Donuts: A Quick and Easy Treat
These biscuit donuts are a quick and easy treat, perfect for a weekend breakfast or a fun dessert. They’re made with just a few ingredients and can be customized with your favorite toppings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 10 donuts 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
Ingredients
- 1 can (16.3 oz) refrigerated biscuit dough
- Vegetable oil, for frying
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- Optional toppings: glaze, sprinkles, chocolate sauce
Instructions
- Heat vegetable oil in a large pot or deep fryer to 350°F (175°C).
- Separate biscuit dough into individual biscuits. Use a small cookie cutter or your fingers to cut a hole in the center of each biscuit.
- Carefully place 2-3 donuts into the hot oil at a time. Fry for 1-2 minutes per side, or until golden brown.
- Remove donuts from oil and place on a paper towel-lined plate to drain excess oil.
- In a shallow dish, combine granulated sugar and cinnamon. Toss warm donuts in the cinnamon-sugar mixture to coat. Serve immediately with your favorite toppings.
Notes
For best results, use fresh biscuit dough. Be careful when working with hot oil. Adjust frying time based on your stove.
Nutrition
- Serving Size: 1 donut
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: donuts, biscuit donuts, easy donuts, dessert, breakfast