Red Meat Allergy Friendly Easy Biscuit Dough Donuts
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Learn more →Ingredients
8 servings
For the donuts
- 2 cans (16 oz total) refrigerated biscuit dough (8-count, standard size)
- 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
- 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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