I've got a quick and easy recipe for Homemade Glazed Biscuit Donuts that will take you only minutes to prepare! Using refrigerated biscuit dough makes this recipe super easy to make. The donuts are light and fluffy and are dunked in a sweet crackly glaze. Each bite truly melts in your mouth!
Many years ago I saw the idea of fried biscuit dough donuts floating around the web so much and decided to give it a whirl - this changed EVERYTHING! I was so ready for failure because I thought, how could biscuit dough possibly taste like a donut? Well, I'm here to report that they come out of the hot oil perfectly fried to golden perfection on the outside, and soft and fluffy on the inside. The thin sweet glaze coating the entire donut just makes them absolutely irresistible!
Craving more donuts? Try my baked glazed chocolate cake donuts.
Ingredients to make homemade glazed donuts
- Biscuit Dough: You will need 8 biscuits for this recipe. I love that with using refrigerated biscuit dough, you get 8 large donuts + 8 little donut holes which will be gobbled up in seconds!
- Vegetable oil: Used to fry the donuts in.
- Powdered sugar
- Vanilla extract
- Water: Hot water is used to create the glaze and crinkly top.
Substitutions & Variations
- Cinnamon sugar: Instead of a glaze, brush with melted butter and dip donuts into a cinnamon sugar mixture. You might also like my baked cinnamon sugar donuts.
- Chocolate: Dip donuts into a chocolate glaze.
- Maple glaze: Add some maple syrup to the glaze recipe for a maple version.
- Chopped nuts: After glazing, you can quickly garnish your donuts with toppings like sprinkles, chopped nuts, or even shredded coconut for extra flavor and texture.
- Mini donut holes: Use smaller cutters to create mini donuts or donut holes. Adjust the frying time accordingly, as they will cook faster than larger donuts.
How to make glazed biscuit donuts
There's barely any work required to make these donuts!
- Heat 2 inches of vegetable oil to 375°F.
- Separate the biscuits and cut a hole in the center of each disk. Roll the holes into balls.
- Fry the donuts two at a time until golden brown, about 1 to 2 minutes. Flip and repeat for the other side.
- Immediately dip in glaze while hot then transfer to a wire rack.
Jessica's Recipe Tips
- Oil temperature: Be sure to keep the temperature of the oil at a consistent 375°F to ensure the donuts fry to fluffy perfection! Or else you may wind up with greasy donuts that have soaked up the oil.
- Small batches: Frying donuts in small batches gives them space to float and cook evenly. Overcrowding the donuts can lower the oil temperature and lead to uneven frying.
Recipe FAQs
You can use any refrigerated biscuit dough you prefer, such as flaky, buttermilk, or homestyle. I like to use just pain homestyle. You can also use homemade biscuit dough to make these donuts. Roll it out to about ¼ inch thickness and proceed with the donut-making process.
A neutral-flavored oil like vegetable oil or canola oil is best for frying donuts.
Fry the donuts for about 1-2 minutes on each side, or until they turn golden brown. Be sure not to overcrowd the pan, which can lower the oil temperature.
To prevent greasy donuts, make sure the oil is at the correct temperature and avoid overcrowding the frying pan. Place fried donuts on paper towels to absorb excess oil.
While these donuts are best enjoyed fresh, you can make them a few hours ahead and reheat them in a low oven (about 300°F or 150°C) to restore their crispiness.
Store any leftover donuts in an airtight container at room temperature for up to two days. However, they are best when fresh.
Yes, you can freeze the donuts before glazing. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer bag or airtight container with parchment paper between layers. Thaw and glaze when ready to eat.
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📋 Recipe
Homemade Glazed Biscuit Donuts Recipe
Ingredients
Donuts
- 1 can refrigerated biscuit dough, 8 biscuits
- 1 quart vegetable oil
Glaze
- 2 cups powdered sugar
- 1 ½ teaspoon vanilla extract
- 3-4 tbs hot water
Instructions
- Heat oil in a large pot or dutch oven to 375° F using a thermometer. It's easiest when the thermometer clips to the side of the pot to ensure the temperature is consistently at 375°F.
- Place paper towels on a wire rack where you will place donuts when they come out of the hot oil. Set up another wire rack next to the first one for the glazing station. Place a paper towel underneath to catch excess glaze for easy clean up.
- Mix glaze ingredients together until smooth. Add more hot water as needed for the consistency desired.
- Separate biscuits and cut circles in the center of each disk. Roll each center piece into balls. Place donuts 2 at a time into hot oil until golden brown. Flip onto other side and fry again until golden brown. This should only take about 1-2 minutes for each side.
- Scoop donuts out with a slotted spoon and place on paper towel lined wire rack for 1 minute. Immediately dip hot donuts in glaze on both sides and place on wire rack.
- Repeat the frying and glazing process for the rest of the donuts and donut holes. Serve immediately.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Shannon says
I’ve made donuts from biscuits before but these were THE BEST!!! My kids LOVED them… I was amazed myself!!! GREAT recipe…10/10 would DEFINITELY recommend💜
Shannon Nash says
Yum!
Naomi Dolson says
I have learned to make some delicious recipes from y'all thank you
Karen says
This was my first time making donuts. Your recipe was very easy to follow and the donuts were awesome! I used a generic butter flavor jumbo sized biscuit and it tasted like a Krispy Kreme donut. Actually it tasted better! Thank you 💞
Janeen says
XP
Donald says
Just made these and they are awesome. No need to buy donuts anymore.
MerBear says
Thank you. Thank you. Thank you. I had a craving for donuts today and these hit the spot! My kids helped with the recipe and there weren’t any left over!
Peige says
How should I store extras?
Jessica says
I don't recommend storing these as they get hard the next day.
Gwenn Melis says
how do these stack up against Dunkin or KrispieKreme?
Jessica says
Pretty well!