Canned Biscuit Donuts

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Canned Biscuit Donuts: A Complete Guide

Canned biscuit donuts are a quick way to bring fresh, warm donuts to your kitchen with minimal effort. Whether you’re craving a sweet breakfast, want an easy brunch centerpiece, or just need a snack for your afternoon coffee, these homemade donuts fit the bill. Let’s explore how you can transform simple ingredients into a batch of donuts that deliver on taste and texture—crispy outside, tender inside, and perfectly sweet.

Why Try Canned Biscuit Donuts?

Making donuts at home can sound intimidating if you picture yeast, kneading, or long rising times. Canned biscuit donuts cut through all of that. The dough is ready to use right out of the can, meaning you’re moments away from hot, fresh donuts. This approach brings several compelling advantages:

• Speed: Finished in around 15 minutes. Quick enough for weekdays or surprise guests.
• Accessibility: No specialty flours, no yeast, and no dough rests.
• Family Fun: The hands-on steps—shaping, frying, and coating—invite kids and adults to join the process.
• Versatility: One batch presents endless possibilities for coatings and finishes.

Canned biscuit donuts are not a shortcut—they’re a clever twist on a classic, unlocking the spirit of a donut shop in your own home, without complications.

What You Need: Ingredients

Here’s a closer look at what goes into these donuts and how each component plays its part:

• Jumbo Buttermilk Biscuits: The stars of the show. Choose a quality brand, like Pillsbury Grands! or Annie’s Organic Flaky Biscuits. The jumbo size creates a substantial donut that fries up with a tender, fluffy center.
• Granulated Sugar: Sweetens and adds a satisfying crunch when used for coating.
• Ground Cinnamon: Blended into the sugar, cinnamon brings warmth and depth of flavor.
• Vegetable Oil: Choose a neutral oil—vegetable, canola, or peanut—since it won’t overpower the taste and has a high smoke point for frying.

Below is a simple table outlining basic quantities for a standard batch (makes about 8 donuts):

How to Make Canned Biscuit Donuts

Walk through each step with intention and you’ll have golden donuts from scratch in less than half an hour.

Step 1: Prep the Oil

Pour oil into a large, heavy skillet or Dutch oven to a depth of about 1 to 1½ inches. Turn the heat to medium or medium-high. Use a food thermometer to bring the oil to 350°F. Maintaining this temperature is key to achieving crisp donuts that aren’t greasy.

Step 2: Mix the Coating

In a shallow bowl, stir together the sugar and cinnamon until evenly combined. Set aside—this mix will coat the hot donuts and add flavor.

Step 3: Shape the Donuts

Open the biscuit can and separate the biscuits. To create the classic ring, cut a 1-inch circle from the center of each biscuit. A small cookie cutter works, but the cap from a soda bottle is perfect if you don’t have one. Save these centers for donut holes—they fry quickly and are always a hit.

Step 4: Fry the Donuts

Working in batches of three or four, gently lower donuts into the hot oil. Fry 1 to 2 minutes per side, or until each donut reaches a deep golden brown. Flip with tongs or a slotted spoon for even cooking. Transfer finished donuts to a paper towel-lined plate to drain. Repeat with remaining biscuits and the donut holes—those need just about a minute.

Step 5: Coat in Cinnamon Sugar

While the donuts are still warm, gently toss each one in the cinnamon sugar mix. This allows the sugar to cling and creates that delightful crisp, sweet shell. Coat thoroughly for maximum flavor.

Step 6: Serve and Enjoy

Let the donuts cool slightly; just enough to handle comfortably. Serve them while warm, when the centers are soft and the exterior still has a gentle crunch.

Tips for Doughnut Success

A few tips make a big difference from good to great:

• Choose the right biscuits: Jumbo and buttermilk work best for moisture and rise.
• Monitor oil temperature: Use a thermometer. If the oil’s too cool, donuts absorb oil; too hot and they darken before the center cooks.
• Avoid crowding: Overfilling the pan lowers oil temperature and yields unevenly cooked donuts.
• Drain properly: Have a plate lined with paper towels ready, or set donuts on a wire rack.
• Mix up coatings: Beyond cinnamon sugar, try powdered sugar, vanilla glaze, chocolate drizzle, or sprinkles. Rolling in cocoa-sugar or nutmeg-spiked sugar adds a twist. For a simple glaze, whisk milk and powdered sugar until smooth.
• Fry the holes: They’re ready even quicker—great for little hands.
• Serve fresh: Donuts are best hot or warm, soon after frying.

Variations and Flavor Ideas

Creativity doesn’t end at cinnamon sugar. Explore these options for new flavors:

• Powdered Sugar: Classic and neat—sift over warm donuts for an old-fashioned finish.
• Chocolate Glaze: Melt chocolate chips with a bit of butter, dip donuts, and let set.
• Sprinkled: Glazed donuts with rainbow or chocolate sprinkles make any morning festive.
• Filled: For a filled twist, poke a hole in a donut with a chopstick and pipe in jelly, lemon curd, or vanilla pudding using a piping bag.
• Savory Layer: Leave off the sugar and dip in a simple icing laced with orange zest, maple, or warm spices.

Swap canned biscuit varieties, too. Honey butter biscuits add natural sweetness, while blueberry or southern-style biscuits introduce new aromas and textures.

Storing and Reheating Donuts

Fresh is best, but leftover donuts deserve a good second act.

• Storing: Let donuts cool completely, then keep them in an airtight container at room temperature for up to two days.
• Refrigeration: For longer storage, refrigerate up to four days, though texture may change a bit.
• Freezing: Arrange donuts in a single layer on a baking sheet and freeze until solid. Then, stack in a freezer bag with wax paper between layers to prevent sticking. Freeze up to three months.
• Reheating: Thaw frozen donuts in the fridge, then warm briefly in the microwave (about 20 seconds). For a crisper finish, reheat for five minutes in a 350°F oven.

Serving Suggestions

Pair these donuts with coffee, tea, or hot chocolate for breakfast or brunch. They also work well as a quick dessert after dinner. Lay them out on a platter with tiny bowls of different toppings—powdered sugar, chocolate glaze, even caramel sauce—and let guests customize their own.

If you’re entertaining, set up a donut “bar,” offering warm donuts alongside toppings and dips. This interactive spread never fails to spark conversation and smiles. For holidays, shape the donuts into hearts for Valentine’s Day, stars for July Fourth, or rings for Hanukkah.

Troubleshooting: Common Issues

Here are solutions for frequent questions:

Frequently Asked Questions

Can you bake them instead of frying?
You can bake at 375°F on a greased baking sheet for about 12 minutes. The result is less crisp, more like a sweet roll, but still tasty. Coat with cinnamon sugar while warm.

Is air frying possible?
Yes. Arrange donuts in a single layer in your air fryer at 350°F for 6–8 minutes, turning halfway through. Spray with oil first for better browning.

What’s the best way to cut the center?
A 1-inch round cookie cutter or the cap of a water or soda bottle both work well. You want a consistent hole for even frying.

Canned biscuit donuts offer a fast, rewarding treat that’s easy for anyone to master. In just a few steps and with creative touches, you can serve warm homemade donuts at the table, any day of the week. Experiment with flavors, gather family and friends, and enjoy the unbeatable taste of fresh donuts—no yeast, no stress, just simple comfort food.