How to Make Donut Holes with Biscuits Dough: A Quick and Easy Recipe
How to make donut holes with biscuits. An easy and delicious recipe for homemade donut holes using canned biscuits.
More yummy breakfast recipes to try: Blueberry Scones, Monte Cristo Sandwiches, and Baked Apple Cider Donuts.
Donut holes are a beloved treat for any occasion—whether it’s a cozy weekend breakfast or a sweet indulgence during a coffee break. But making them from scratch can seem daunting. Fear not! In this blog post, we’ll walk you through a simple and delicious recipe for making donut holes using biscuit dough. These little delights are crispy on the outside, fluffy on the inside, and coated with a perfect blend of cinnamon sugar.
Plus, we’ll show you how to whip up a decadent chocolate dipping sauce to take them to the next level. Yes, please! So, roll up your sleeves and get ready to impress your friends and family with your newfound donut-making skills!
Why You’ll Love This Recipe:
Imagine biting into a warm, freshly fried donut hole that’s crispy on the outside and soft on the inside, with just the right amount of sweetness from the cinnamon sugar coating. These biscuit dough donut holes offer exactly that experience. Not only are they incredibly easy to make, but they also require minimal ingredients and time. With just a few simple steps, you can have a batch of homemade donut holes ready to enjoy in no time. Whether you’re a novice cook or a seasoned baker, this recipe is sure to become a favorite in your kitchen.
Ingredients:
Here are the items needed to whip up your own biscuit donuts.
- Buttermilk Pillsbury Grands biscuits
- Vegetable oil for deep frying
- Granulated sugar
- Ground cinnamon
- Semi-sweet chocolate chips
- Heavy whipping cream
How to Make Donut Holes with Biscuits:
Follow these step by step instructions to make your own donut holes.
- Start by opening a can of buttermilk Pillsbury Grands biscuit dough and cutting each biscuit into four equal pieces.
- Roll each piece into a ball.
- Heat vegetable oil in a large heavy pot over medium-high heat until it reaches 350°F.
- Carefully drop a few dough balls into the hot oil and fry until golden brown on all sides, about 2-3 minutes.
- Remove the donut holes from the oil and drain them on a cooling rack or paper towels.
- Repeat this process with the remaining dough balls, frying them in small batches.
- Make the cinnamon sugar mixture in a shallow bowl and roll the donut holes in the mixture.
- To make the chocolate dipping sauce, combine the semi-sweet chocolate chips and heavy whipping cream in a microwave safe bowl. Microwave on high for 30-45 seconds until the chocolate is fully melted. Stir the mixture until smooth.
Variations:
Feel free to get creative with your donut holes! You can customize them by adding different toppings or fillings. For a delicious twist, try rolling them in powdered sugar or a vanilla glaze with a simple icing made from powdered sugar and milk. You can also experiment with different types of chocolate for the dipping sauce, such as milk chocolate or white chocolate. If you’re feeling adventurous, consider filling the donut holes with jam or Nutella before frying them for a delicious surprise inside.
Storing and Making Ahead:
The leftover donut holes can be stored in an airtight container at room temperature or refrigerated for up to three days. The chocolate dipping sauce can be kept for up to five days. If you want to make the donut holes ahead of time, you can fry them and store them without the cinnamon sugar coating. When you’re ready to serve, simply reheat them in the oven and roll them in the sugar mixture before serving.
Tips for Best Results:
- Any biscuit dough can be used, but I recommend avoiding the flaky layers variety because they tend to separate when frying.
- The temperature of the oil is very important because if it’s too high the donut holes will brown too quickly and the inside of the donut holes will be doughy. If the temperature is too low the donut holes will take on too much oil and end up greasy. A deep fry thermometer is helpful.
- The leftover doughnut holes can be kept in an airtight food storage container at room temperature or refrigerated for up to three days. The chocolate dip can be kept for up to five days.
- Tip: to be sure the donut holes won’t be doughy inside, fry one donut hole and remove from the oil then cut it open to see if it’s cooked through. If it’s doughy, lower the temperature by 25F and test another donut hole until you find the best temperature to fry the donut holes. Many things can impact the results, so a quick test is the best way to ensure the best results.
Common Questions About Making Donut Holes with Biscuit Dough:
Can I use other types of biscuit dough?
While any biscuit dough can technically be used, it’s best to avoid flaky layers varieties as they tend to separate when frying.
How do I know when the oil is the right temperature?
A deep fry thermometer is helpful for maintaining the correct temperature (350°F). If you don’t have one, you can test the oil by frying a small piece of dough and adjusting the temperature accordingly.
Can I freeze the donut holes?
Yes, you can freeze the unfried dough balls for later use. Simply place them on a baking sheet lined with parchment paper, freeze until solid, then transfer them to a freezer bag or container. When ready to use, fry them directly from frozen, adding a few extra minutes to the cooking time.
Biscuit Dough Donut Holes
Ingredients
- Ingredients:
- 1 can buttermilk Pillsbury Grands biscuit dough 8 biscuits
- Vegetable oil for deep frying
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- Chocolate Dipping Sauce:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
Instructions
- Open the package of biscuit dough and cut each biscuit into 4 equal pieces. Roll each piece into a ball.
- Heat a large heavy pot over medium-high heat and add vegetable oil to 1-inch depth. Heat the oil to 350F.
- Drop a few dough balls into the oil and fry until golden brown on all sides, about 2-3 minutes. Remove the donut holes from the oil and place on a cooling rack or paper towels to drain off excess oil and cool slightly. Repeat this process with the remaining dough balls, frying in small batches until all are cooked.
- On a plate or in a shallow bowl, combine the granulated sugar and cinnamon. Roll the donut holes in the sugar mixture.
- To make the chocolate dipping sauce, combine the semi-sweet chocolate chips and heavy whipping cream in a microwave safe bowl. Microwave on high for 30-45 seconds until the chocolate is fully melted. Stir the mixture until smooth.
Notes
- Any biscuit dough can be used, but I recommend avoiding the flaky layers variety because they tend to separate when frying.
- The temperature of the oil is very important because if it’s too high the donut holes will brown too quickly and the inside of the donut holes will be doughy. If the temperature is too low the donut holes will take on too much oil and end up greasy. A deep fry thermometer is helpful.
- The leftover donut holes can be kept in an airtight food storage container at room temperature or refrigerated for up to three days. The chocolate dip can be kept for up to five days.
- Tip: to be sure the donut holes won’t be doughy inside, fry one donut hole and remove from the oil then cut it open to see if it’s cooked through. If it’s doughy, lower the temperature by 25F and test another donut hole until you find the best temperature to fry the donut holes. Many things can impact the results, so a quick test is the best way to ensure the best results.
With this straightforward recipe and helpful tips, you’ll be whipping up batches of irresistible biscuit dough donut holes in no time. Whether you’re treating yourself or sharing them with loved ones, these homemade donut holes are sure to be a hit. So, fire up that stovetop and get ready to indulge in some deliciousness!
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I'm Emily and I share my ideas to celebrate and create over at The Benson Street.
