Introduction

These quick and easy 5-minute donuts are a delightful treat you can whip up in no time using simple biscuit dough. Perfectly golden and glazed with a sweet vanilla coating, they make an irresistible snack or dessert.

The image shows eight donuts laid out in two rows on crinkled parchment paper over a white marbled surface. The top row has four donuts: the first and third are light brown with a dusting of white powdered sugar; the second and fourth have a crunchy crumb topping with small blue, white, and yellow cereal-like pieces sprinkled on top. The bottom row also has four donuts: the first is covered in shiny chocolate glaze; the second has a crunchy crumb topping; the third and fourth are decorated with colorful cereal pieces, mainly blue, white, and yellow, on a glossy brown glaze. Small bits of the colorful cereal are scattered around the donuts. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can Pillsbury® Biscuits
Vegetable Oil, as needed for frying
1 1/2 cups Powdered Confectioners Sugar
3 tablespoons Whole Milk
1/2 teaspoon Vanilla Extract

Instructions

Step 1: Pour enough vegetable oil into a heavy-bottomed pan to coat the bottom and heat over medium-high until it reaches 350°F (180°C).
Step 2: Open the can of biscuits and place each biscuit on a cutting board. Use a small cookie cutter or a similar tool to cut out small holes in the centers to form donut shapes.
Step 3: Test the oil temperature by dropping one of the cut-out holes into the oil. If it sizzles, the oil is ready. Carefully add the biscuit donuts to the hot oil and fry for 2 minutes on one side.
Step 4: Flip the donuts and fry for another 2 minutes or until both sides are golden brown.
Step 5: While the donuts fry, combine the powdered sugar, whole milk, and vanilla extract in a bowl. Stir until a smooth glaze forms, adjusting with more milk to thin or sugar to thicken as needed.
Step 6: Drain the fried donuts on paper towels briefly, then dip or drizzle with the vanilla glaze. Add additional toppings like chocolate or cinnamon sugar if desired. Serve immediately and enjoy!

Tips & Variations

Use a round biscuit cutter if you don’t have a small cookie cutter to make perfect donut holes.
Try dipping your glazed donuts in sprinkles, chopped nuts, or shredded coconut for added texture and flavor.
For a richer glaze, substitute part of the milk with cream or add a little melted butter.
If you prefer baked donuts, shape the biscuits and bake at 375°F (190°C) for about 10-12 minutes, then glaze.

Storage

These donuts are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 1 day. Reheat briefly in a microwave or oven to refresh their softness before glazing. Avoid storing glazed donuts in the fridge to prevent the glaze from becoming sticky.

How to Serve

The image shows eight donuts arranged in two rows on crumpled parchment paper, placed on a white marbled surface. The top row has four donuts: the first donut is plain with powdered sugar dusted evenly on top, the second donut is coated with a light brown glaze and topped with colorful blue, green, yellow, and pink cereal pieces, the third donut is also plain with powdered sugar, and the fourth donut has a crumbly brown topping. The bottom row features four donuts too: the first donut is covered with smooth chocolate glaze, the second donut has a crumbly brown topping similar to the one above, the third donut has a light glaze with colorful cereal pieces matching the second donut in the top row, and the fourth donut also has the same glaze and colorful cereal pieces. Some cereal pieces are scattered around the donuts on the parchment. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other biscuit brands or homemade biscuit dough?

Yes, you can use any biscuit dough you prefer. Homemade dough may change the texture slightly but will still work well for frying and glazing.

How do I know when the oil is hot enough for frying?

Use a kitchen thermometer to reach 350°F (180°C) or drop a small piece of dough into the oil; if it sizzles and rises to the surface quickly, the oil is ready.