Canned Biscuit Glazed Donuts
Quick and easy glazed donuts made from canned biscuit dough, ready in under 20 minutes for a nostalgic treat.
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.
Notes
For smaller donut holes, save the centers to fry as bite-sized treats. Store glazed donuts at room temperature for up to 24 hours; refrigerate only if they have a perishable filling. Leftovers can be frozen unglazed for up to 1 month.