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Jump to Recipe | Save RecipeNothing better than a classic fried sugared donut! Covered in sugar, this donut is special because it takes only three ingredients to make this. You won’t believe what the one major ingredient is!
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.
I ate far too many of these sugared donuts after frying them up. They were so fluffy and yeasty – just like real donuts, but you’d be surprised to know that I made these with the canned Pillsbury biscuit dough! YES! It’s true!!
I was so skeptical with frying the Pillsbury biscuit dough. I didn’t think they would taste anywhere near a donut. I thought it would just taste like a fried biscuit or worse, it would just sit in the oil and soak it all up.
I was so happily proven wrong.
You NEEEED to make these. They’re the easiest things to make and will fix any donut craving you have. I want to go buy a bunch of biscuit dough now and just fry them up and cover them in sugar so I won’t have a sugared donut craving again! I’m guessing my jeans won’t like that very much ;)

Sugared Donut
Ingredients
- 1 can of Pillsbury buttermilk biscuit dough
- 1 quart canola oil, for frying
- ½ cup 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.
Equipment
Instructions
- In a 5 1/2 quart dutch-oven, or similar, heat up 1 quart (4 cups) of canola oil to 375 °F
- 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
NUTRITION FACTS
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.
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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.
Yuri
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!
Candice
Wednesday 22nd of January 2014
Wow! couldn't even tell you used Pillsbury buttermilk biscuit dough if you didn't mention it! Looks amazing!
Julie
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?
Julie
Friday 17th of January 2014
Hi Sandra, likely your oil was too hot. Did you use a thermometer to check the oil temperature?