Canned Biscuit Glazed Donuts
I make these canned biscuit glazed donuts whenever I want a quick, nostalgic treat that tastes like a fairground donut but takes under 20 minutes. Canned biscuit dough turns into soft, pillowy donuts with almost no effort — perfect for weekend brunches, an after-school snack, or rescuing a lazy Sunday morning. They’re fast, comforting, and endlessly customizable.
Why you’ll love this dish
This recipe is the cheat-code version of homemade donuts: one can of biscuits, a shallow pan of oil, and a simple glaze. It’s ideal when you want a fresh-baked feel without the time or fuss of yeast dough. Families love it because kids can help punch the holes and dip the glaze, and hosts appreciate how quickly a crowd-pleaser appears.
“Crispy outside, tender inside — faster than takeout and my kids insist we make these every weekend.”
Quick reasons to try it now:
- Speed: Ready from tin to table in about 20 minutes.
- Budget-friendly: Pantry staples and one canned product.
- Kid-approved: Fun to shape and decorate.
- Versatile: Glaze, cinnamon sugar, or chocolate — you choose.
(If you enjoy quick biscuit-based recipes, you might like how angel biscuits can be used in other easy dishes.)
The cooking process explained
Before you mix the glaze or heat oil, here’s what the whole process looks like in plain steps so you know what to expect:
- Open the can and separate biscuits.
- Cut a small hole in each biscuit for the donut shape.
- Heat oil to an even frying temperature.
- Fry donuts briefly until golden, flipping once.
- Drain and glaze while warm.
This overview helps you move confidently from prep to plate without surprises.
What you’ll need
- 1 can canned biscuits (such as Grands) — any brand of flaky canned biscuits works.
- Oil for frying — neutral oil with a high smoke point (vegetable, canola, or peanut).
- 1 cup powdered sugar — sift for a smooth glaze.
- 2 tablespoons milk — adjust to thin or thicken glaze. (Substitute almond or oat milk for dairy-free.)
- 1 teaspoon vanilla extract — or use a half teaspoon of almond extract for a different flavor.
Notes: If you want smaller donut holes, save the centers to fry as bite-sized treats. For fewer calories, see the baking variation in the Variations section.
Step-by-step instructions
- Pour oil into a deep frying pan to a depth of about 1.5–2 inches. Heat over medium until it reaches roughly 350–375°F (175–190°C) or until a small piece of dough sizzles and browns slowly.
- Open the can of biscuits and separate them on a clean surface.
- Use a small cookie cutter, a piping tip, or the cap of a bottle to cut a hole in the center of each biscuit, creating a donut shape. Save the centers for donut holes.
- Carefully place a few donuts into the hot oil — don’t overcrowd the pan. Fry until golden brown, about 1–2 minutes per side. Flip once with tongs.
- Transfer fried donuts to a paper towel–lined plate to drain excess oil. Let them rest briefly so the glaze will stick.
- In a bowl, whisk the powdered sugar, milk, and vanilla until smooth. Add more milk a teaspoon at a time if you want a thinner glaze.
- Dip each warm donut into the glaze, letting excess drip off. Place the glazed donuts on a cooling rack to set.
- Serve warm and enjoy immediately for the best texture.
Best ways to enjoy it
Serve these warm with coffee or a latte for brunch, or stack them on a platter at a party. Try pairing with:
- A simple fruit salad to cut the sweetness.
- Warm apple compote for autumn vibes.
- A cheese board for a playful sweet-and-savory contrast.
For a comfort-food combo, serve alongside a savory casserole — think rich breakfast casseroles like the one in this recipe roundup: biscuits and gravy hashbrown casserole.
Storage and reheating tips
Short-term: Store glazed donuts at room temperature in an airtight container for up to 24 hours. The glaze will soften over time.
Fridge: Refrigerate only if your donuts have a perishable filling; otherwise refrigeration can dry them out. Keep in an airtight container for up to 2 days.
Freeze: Freeze unglazed donuts on a tray until solid, then bag them in a freezer-safe container for up to 1 month. Thaw, then warm gently and glaze.
Reheat: Reheat in a 350°F (175°C) oven for 4–6 minutes to regain a just-fried texture. Use short microwave bursts (10–12 seconds) if you’re in a hurry — they’ll be softer.
Pro chef tips
- Oil temperature matters: aim for 350–375°F. Too hot and the exterior burns before the inside cooks; too cool and the donut soaks up oil. Use a thermometer or test with a small scrap of dough.
- Don’t overcrowd: Fry in batches to keep oil temperature steady and avoid soggy, greasy donuts.
- Dry well: Let oil drain on a rack over paper towels to keep bottoms crisp.
- Glaze while warm: The slightly warm donut helps the glaze set with a thin, glossy shell. If the glaze slides off, let donuts cool a minute longer before dipping.
- Use scraps: Fry the cut-out centers into donut holes — toss in cinnamon sugar for a bonus treat.
Creative twists
- Cinnamon-sugar: Toss hot donuts in cinnamon sugar instead of glazing.
- Chocolate glaze: Mix powdered sugar with cocoa and a little milk for a chocolate coating. Add sprinkles.
- Filled donuts: After frying, use a piping bag to inject jam, lemon curd, or pastry cream.
- Baked version: For a lower-fat option, flatten biscuits slightly, brush with melted butter, and bake at 375°F for 10–12 minutes until golden. Not quite the same as frying, but still delicious.
- Spiced glaze: Add a pinch of cinnamon or cardamom to the glaze for seasonal flair.
Common questions
Q: Can I use any brand of canned biscuits?
A: Yes — most flaky canned biscuits work. Size and layering differ slightly by brand, so smaller biscuits make smaller donuts and vice versa.
Q: What’s the best oil temperature for frying?
A: Target 350–375°F (175–190°C). If you don’t have a thermometer, test with a small piece of dough: it should sizzle steadily and brown in about 1–2 minutes per side.
Q: Can I bake these instead of frying?
A: Yes. Baking saves oil but produces a different texture. Brush with melted butter and bake at 375°F for about 10–12 minutes, then glaze.
Q: How long do leftovers keep?
A: Best eaten within 24 hours. Store unglazed in the freezer for up to a month; thaw and reheat before glazing.
Q: Are these safe to make for kids to help with?
A: Absolutely — kids can cut holes and mix glaze. Keep them away from hot oil; handle frying yourself or under close adult supervision.
Conclusion
If you love the convenience of a fast donut fix, this canned biscuit glazed donuts recipe is a win. For another take on glazed biscuit-style donuts, check out this detailed write-up at Homemade Glazed Biscuit Donuts Recipe – Sprinkle Some Sugar. If you want more kid-friendly, speedy donut ideas, this version is worth reading too: Easy Canned Biscuit Donuts – Kitchen Fun With My 3 Sons.
Enjoy the quick comfort of these donuts — and don’t forget the coffee.
Canned Biscuit Glazed Donuts
Ingredients
Main Ingredients
- 1 can canned biscuits Any brand of flaky canned biscuits works.
- 2 tablespoons milk Adjust to thin or thicken glaze. Substitute almond or oat milk for dairy-free.
- 1 cup powdered sugar Sift for a smooth glaze.
- 1 teaspoon vanilla extract Or use half teaspoon of almond extract for a different flavor.
- Oil for frying neutral oil with a high smoke point (vegetable, canola, or peanut).
Instructions
Preparation
- Pour oil into a deep frying pan to a depth of about 1.5–2 inches. Heat over medium until it reaches roughly 350–375°F (175–190°C) or until a small piece of dough sizzles and browns slowly.
- Open the can of biscuits and separate them on a clean surface.
- Use a small cookie cutter, a piping tip, or the cap of a bottle to cut a hole in the center of each biscuit, creating a donut shape. Save the centers for donut holes.
Frying Donuts
- Carefully place a few donuts into the hot oil — don’t overcrowd the pan. Fry until golden brown, about 1–2 minutes per side. Flip once with tongs.
- Transfer fried donuts to a paper towel–lined plate to drain excess oil. Let them rest briefly so the glaze will stick.
Glazing
- In a bowl, whisk the powdered sugar, milk, and vanilla until smooth. Add more milk a teaspoon at a time if you want a thinner glaze.
- Dip each warm donut into the glaze, letting excess drip off. Place the glazed donuts on a cooling rack to set.
Serving
- Serve warm and enjoy immediately for the best texture.
