PILLSBURY BISCUIT DONUTS

September 8, 2012

Once I made these, I very seriously considered not posting the recipe.

I sort of liked being able to tell people I made these super fancy and delicious homemade donuts and them being so impressed and awe-struck. Fortunately, my pridefulness lost out and now everyone can know the amazingly-easy secret.

Pillsbury-Biscuit Donuts from Rachel Schultz

Before this, the thought of making my own donuts seemed really complicated and time intensive.¬†Occasionally, I’d see a recipe that gets me excited to give it a shot, but then it requires ¬†a special donut pan or something. I’m not really looking to inve$t in all that, if you know what I’m sayin’. These donuts made from store-bought refrigerated biscuit dough are your and my ticket to fresh donuts from home anytime.

PILLSBURY BISCUIT DONUTS
Makes 8 donuts

1 roll refrigerated biscuit dough (any kind but the flakey versions)
4 tablespoons butter, melted
1 and 1/2 cup vegetable or canola oil
Cinnamon sugar/Powdered sugar

Heat oil in skillet over medium heat. The 1/2 cup of oil may vary depending on your pan size, but you want it to be about a 1/2 inch deep. Meanwhile, cut holes in center of biscuit dough. A small cookie cutter would be perfect, but I made-do with an orange juice cap. Place donuts in pan and cook for 1-2 minutes on each side, or until golden brown.

Pillsbury-Biscuit Donuts from Rachel Schultz

Remove donuts from heat and coat in melted butter and cinnamon sugar.

Pillsbury-Biscuit Donuts from Rachel Schultz

Try to not eat them all in one sitting (although I did). We didn’t throw away the donut-centers, but instead made donut holes. Yum x2.

Pillsbury-Biscuit Donuts from Rachel Schultz

4.7 from 3 reviews
pillsbury-biscuit donuts
 
Author:
Serves: 8 donuts
Ingredients
  • 1 roll refrigerated biscuit dough (any kind but the flakey versions)
  • 4 tablespoons butter, melted
  • 1 and ½ cup vegetable or canola oil
  • Cinnamon sugar/powdered sugar
Instructions
  1. Heat oil in skillet over medium heat. The ½ cup of oil may vary depending on your pan size, but you want it to be about a ½ inch deep.
  2. Meanwhile, cut holes in center of biscuit dough. A small cookie cutter would be perfect, but I made-do with an orange juice cap.
  3. Place donuts in pan and cook for 1-2 minutes on each side, or until golden brown.
  4. Remove donuts from heat and coat in butter and cinnamon sugar.

Adapted from Little Bit Funky.

Comments

  • Lynn

    My friends & I would get together when our husbands were working late all worked at same place) & make these. Had totally forgotten these-being more than 35 yrs ago. So glad to have come upon your recipe. We all had very small children at the time & this brings back so many happy memories. Thanks for sharing! You have made my day. I need to give these old friends a call!

  • Angela

    Hello, I made these for my kids when they were younger except I would squish them into oblong “bars” and put chocolate or maple frosting on them. My kids just loved them. We did the powdered sugar with cinnamon instead of regular sugar cinnamon. Oh what fun we had…

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  • karen

    Our family made these over 50 years ago, sold them to our neighbours on Saturday mornings, and used the money to go to summer camp. You brought back wonderful memories with this recipe!

    • Rachel Schultz

      I love that story! Thanks for sharing

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  • Dana

    Just made these with my 8 year old daughter. What fun and so good. She said “mom,this is a keeper.” She’s right!! Will make these donuts again!!

    • Rachel Schultz

      That’s so sweet! I’m happy to hear it.

  • Stephanie

    Why shouldn’t you use the flaky kind?

    • Rachel Schultz

      They fry up weird. They’re still edible, though.

  • We used to make these growing up! I Love these babies!

  • I’m 73 now and had forgotten these tasty little fatteners. Used to make as a young wife back in the 60’s-70’s. Will have to pass it on to my 30 yr.- old daughter. Don’t recall if I made them for her as a child. Thanks for bringing back good memories of great eating (before cholesterol/diabetes scared everyone off of using butter/sugar – life’s little eating pleasures).

    • Rachel Schultz

      How funny! Glad I could bring up an old memory.

  • Deborah

    Years ago when I was a little girl, I would go visit my great,great Aunt and she would make them for me. When I became a mother I began making them for my family and they love them too! But like you say Rachel, it is very hard to stop!

    • Rachel Schultz

      Haha, yep! So true.

  • Anonymous

    We made biscuit donuts today we put cinnamon on some and powdered sugar on some they were good to make the holes we used a little cup with the holes we made donut holes

    • Rachel Schultz

      Yay! Sounds yummy.

  • Susan

    My mother used to make these when I was very young. What a treat!

    • Rachel Schultz

      That’s great! Thanks for reading :)

  • Rachel W

    I just made this and WOW. My family ate them in about 3.6 seconds!! I’d never thought to slather them with butter before adding the sugar, but it made them ten times better than without. And when you’re this far down the calorie/fat trail, what’s a little bit of extra butter??! :) Thanks!!

    • Rachel Schultz

      You’re welcome!

  • CoCoYoYo

    These were a sleepover stable for a friend of mine! Her Dad would set out bowls of powdered sugar, plain sugar and cinnamon sugar for the just-out-of-the-oil doughnuts. SO GOOD! I think that dipping a cooled doughnut in melted chocolate or a vanilla glaze would be super yummy, too!

    • Rachel Schultz

      Great ideas! That’s a fun story. Thanks for sharing.

  • billy

    we just push a hole with our fingers. this is better. martha loves donut holes. billy

    • Rachel Schultz

      Thanks! They are amazing.

  • I discovered this trick in college and I LOVE them! I always used the cut-out portions to make donut-holes…or sometimes I just made donut-holes out of all of the dough when in a multi-dish breakfast setting. So easy and delicious!

    • Rachel Schultz

      Great idea! Thanks.

  • Megan

    OOOOhhh. Oh, no. This is not good for my well-being. But it is in no way going to stop me from making them. Deliciousness!

    • I know! They’re almost too easy in ratio to how bad they are for you. But so tasty :)

      xo
      rach

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