Pillsbury-Biscuit Donuts

Once I made these I very seriously considered not posting the recipe.

I sort of liked being able to tell people I made these super fancy and delicious homemade donuts and them being so impressed and awe-struck. Fortunately, my pridefulness lost out and now everyone can know the amazingly-easy secret.

Before this, the thought of making my own donuts seemed really complicated and time intensive. Occasionally, I see a recipe that gets me excited to give it a shot, but then they always require having a special donut pan or something. I’m not really looking to inve$t in all that, if you know what I’m sayin’. These donuts made from store-bought refrigerated biscuit dough are your and my ticket to fresh donuts from home anytime.

Pillsbury-Biscuit Donuts
Makes 8 donuts

1 roll refrigerated biscuit dough (any kind but the flakey versions)
4 tablespoons butter, melted
1 and 1/2 cup vegetable or canola oil
Cinnamon sugar

Heat oil in skillet over medium heat. The 1/2 cup of oil may vary depending on your pan size, but you want the oil about a 1/2 inch deep. Meanwhile, cut holes in center of biscuit dough. A small cookie cutter would be perfect, but I made-do with an orange juice cap.

Place donuts in pan and cook for 1-2 minutes on each side, or until golden brown.

Remove donuts from heat and coat in melted butter and cinnamon sugar.

Try to not eat them all in one sitting (although who are we kidding; I did). For more refrigerator dough recipes, check out Parmesan & Parsley Pull-Apart BiscuitsCarmon’s Taco Croissants, and Sugar Crumb Dessert Pizza.

Recipe adapted from Little Bit Funky.


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