Low FODMAP Easy Biscuit Dough Donuts

Total time25 min

Prep time10 min

Cook time15 min

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Ingredients

8 servings

For the donuts

2 cans (16 oz total) refrigerated biscuit dough (8-count, standard size)
Pillsbury Grands! Butter Tastin' Flaky Layers Big Biscuits 8 Count
See all
4 cups vegetable oil, for frying

For the cinnamon sugar coating

½ cup granulated sugar
1 tsp ground cinnamon

For the glaze

1 cup powdered sugar
2–3 tbsp milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
½ tsp vanilla extract

Instructions

1
Line a baking sheet with paper towels and set a wire rack on top. Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven to a depth of about 2 inches and heat over medium heat until it reaches 350°F (175°C) on a candy thermometer.
2
While the oil heats, open the biscuit dough cans and separate the biscuits. Use a 1-inch round cutter or the cap of a bottle to punch a hole in the center of each biscuit. Set the cut-out holes aside — they fry up as donut holes.

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