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Biscuit Donut Recipe

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This shockingly easy biscuit donut recipe only takes three ingredients to make thanks to canned biscuit dough — yes, you heard that right. It has all the flakey, fluffy layers that classic yeast donuts have and this sugared donut version is an absolute favorite!

a stack of 4 biscuit donuts with a donut hole in front

There is absolutely nothing in the world that I love more for breakfast than a classic fried sugared donut and a large cup of coffee. Every morning, when I go to a favorite local coffee shop near work, I’m always looking for their pastry display case to have a sugared donut. They sometimes have it and they sometimes don’t. On the days they have it, it’s probably one of the best ways to wake me up in the morning because I instantly perk up and get excited to bite into a freshly fried sugared donut. There’s just something about the light crispy dough and the sugar crystals covering your lips.

These biscuit donuts are a shortcut way to make bakery-style donuts at home. They were light, fluffy, yeasty, and just like what you get at the store. The best part about this is that you can have it straight out of the fryer so it’s still warm and fresh. No speed driving home to devour these; you can eat them almost immediately after their sugary bath!

biscuit sugared donuts stacked on a plate with donut holes

Why You’ll Love This

  • Bakery style right at home. Fresh out of the oven treats are always the best but not always possible. With these biscuit donuts made at home, you can have them right out of the fryer for that warm, bakery style feel.
  • Light and fluffy. You wouldn’t believe that canned biscuit dough would make light and fluffy donuts once deep fried but prepared to be surprised because after all, they are biscuit dough.
  • Only 3 ingredients! Yes, you literally only need THREE ingredients to get the best sugared donut!

Ingredients You’ll Need

These biscuit donuts will surprise you with the short ingredient list. Make sure to scroll down to view the full recipe for exact measurements.

  • Refrigerated biscuit dough – I recommend using Pillsbury flakey layers biscuits!
  • Canola oil
  • Granulated sugar

How To Make Biscuit Donuts

Here is a general overview of the steps involved to make sugary biscuit donuts. Be sure to scroll to the bottom of this post for the full recipe.

Heat the oil. In a large, heavy bottom pan, like a Dutch oven, heat up 4 cups (1 quart) of oil to 375 degrees F.

Separate the biscuits and shape them. While the oil is heating up, remove the biscuits from their packaging then using a small biscuit cutter, cut out a hole in the middle of the dough and roll that cut out into a ball for the donut hole.

Make the biscuit donut. Once the oil has heat up to the correct temperature, gently drop the donuts, 2-3 at a time, into the hot oil and fry until puffed and golden on both sides, about 1-2 minutes. Using a spider strainer or slotted spoon, remove the donut from the oil and transfer to a wire cooling rack to cool or a plate lined with paper towels. Repeat until all the dough has been fried.

Toss in sugar. While the donut is still warm, toss in granulated sugar and enjoy!

inside of a biscuit donut shows the fluffy layers that the biscuit dough has when fried

Recipe Tips, Substitutions, and Variations

  • Don’t overcrowd the oil. When you overcrowd the oil, it brings down the temperature which can lead to greasy donuts due to it not being able to fry up properly and just sitting in the oil.
  • Use the right tools. You’re going to want to grab yourself a candy/fryer thermometer to clip on the side of your pot to ensure the temperature is staying constant. Additionally, using a spider strainer will help you remove these biscuit donuts from the oil with ease due to the larger circumference of the strainer vs. a slotted spoon.
  • Make different flavors. This is where you can get creative! Instead of rolling it in sugar, you could dust it in powdered sugar instead to create a powdered sugar donut! Alternatively, you could create a chocolate frosted donut (allow the donut to cool before spreading on though) or perhaps inject some strawberry jelly into the donut holes with a syringe. The possibilities are endless!

Storage and Reheating Instructions

As much as I adore leftover donuts, these are best to be eaten day of as they will otherwise get greasy and soggy. This would be a great excuse to share with your neighbors or friends the day of or host a brunch at your house to ensure there are no leftovers. I know, it’s sad when there are no more donuts.

biscuit sugared donuts stacked on a plate with donut holes

How to Serve with Sugared Biscuit Donuts

There are so many ways I can think of to serve these biscuit donuts. Here are some of my favorite ways:

a stack of 4 biscuit donuts with a donut hole in front

Biscuit Donut

The easiest donut you will ever make! Full of sugary, buttery goodness!
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8 donuts
Author: Julie Chiou
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  • 1 can of Pillsbury buttermilk biscuit dough
  • 1 quart (946 ml) canola oil, for frying
  • ½ cup (100 g) granulated sugar

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.


  • In a 5 1/2 quart dutch-oven, or similar, heat up 1 quart (4 cups) of canola oil to 375 °F (191 °C)
  • While the oil is heating up, separate out the biscuits and using a small biscuit cutter, cut out a hole in the middle of the dough and roll that cut out into a ball for the donut hole.
  • Once the oil has heat up to the correct temperature, gently drop the donuts, 2-3 at a time, into the hot oil and fry until puffed and golden on both sides, about 1-2 minutes.
  • Using a slotted spoon or spider strainer, transfer donuts to a wire rack covered with two paper towel layers to cool completely. Repeat until all donuts and donut holes have been fried.
  • While the donuts are still warm, toss donuts in a bowl of a sugar and generously coat them with granulated sugar.
  • These are definitely best eaten warm and within a few hours of frying. They do NOT keep well. By the next day, they were super doughy and didn’t taste good at all.

Recipe Notes

You’ll want to keep your oil temperature steady at 375 degrees Fahrenheit. Using a candy/frying thermometer is the most handy in this situation because it just clips to the side of your pot.
If you notice your oil getting too hot, cut the heat. If you notice it cooling down rapidly, turn up the heat or fry less donuts at the same time.


Serving: 1 Serving | Calories: 145 kcal | Carbohydrates: 26 g | Protein: 2 g | Fat: 4 g | Sugar: 14 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Donut
Cuisine: American
Keyword: biscuit donut, deep fried, donut recipe
Recipe Rating

Heather Harris

Thursday 31st of May 2018

We used to make these when I was a Girl Scout. I always think of them as “girl scout biscuits”. We would make them as after school treats long after I stopped being a scout. I still get cravings once in a while. It’s too bad that they don’t keep as there’s only one in my household now.


Wednesday 14th of May 2014

I learned to make these in 6th grade, absolutely delicious and so easy ;)

Teri Cosenzi

Wednesday 26th of March 2014

I've made these for years. I just stretch out the biscuits as they come in the can to make the hole in the middle and they come out pretty perfect. My kids love when I mix cinnamon + sugar together to coat. Yum!


Wednesday 22nd of January 2014

Wow! couldn't even tell you used Pillsbury buttermilk biscuit dough if you didn't mention it! Looks amazing!


Wednesday 22nd of January 2014

Thanks, Candice!

Sandra Gonzalez

Friday 17th of January 2014

I tried making the doughnuts and mine weren't cooking right. They were getting too fried outside without cooking through all the way. Do you have any idea what I might be doing wrong?


Friday 17th of January 2014

Hi Sandra, likely your oil was too hot. Did you use a thermometer to check the oil temperature?