• 1 (8 count) canned biscuits – regular, buttermilk or homestyle – no flaky layer ones
  • 1/2 C or so of vegetable oil – enough for frying

For Cinnamon Sugar Donuts:

  • 2 tsp cinnamon
  • 1/2 C sugar
  • 1/2 C (1 stick) butter – melted

For Glazed Donuts:

  • 1/2 C powdered sugar
  • 1/2 tsp vanilla extract
  • 2 to 3 tsp milk

For Chocolate Glazed Donuts:

  • 1/2 C powdered sugar
  • 1 Tbsp unsweetened cocoa – I like to use Hershey’s Brand Special Dark Unsweetened Cocoa
  • 1 Tbsp butter – melted
  • 2 – 3 tsp milk


  1. Take your canned biscuits and cut out the centers of each biscuit using a small biscuit or cookie cutter, even a bottle cap works – set aside
  2. In a medium frying pan, fill with the vegetable oil, only about half an inch or so
  3. Heat the oil to 350 degrees, if you don’t have a cooking thermometer, use one little biscuit center and drop it into the pan, making sure it sizzles when it hits the oil
  4. Once the oil is ready drop 2 donuts at a time into the oil
  5. When one side is golden brown, flip it over with tongs and when that side is golden brown, remove from oil and place on a paper towel lined pan or plate
  6. When the donuts have cooled off enough to handle (but not cold), use your fingers to coat or glaze using one of the options below:

For Cinnamon Sugar Donuts:

  1. Melt your butter in a shallow bowl that is large enough to dip a donut into
  2. In another shallow bowl, mix together the cinnamon & sugar
  3. Dip one side in the melted butter, allowing the excess drip off, then dip in cinnamon and sugar mixture
  4. Flip over and repeat for the other side

For Glazed Donuts:

  1. In small shallow bowl, combine ingredients until smooth, adding enough liquid for desired glaze consistency
  2. Dip the top of each donut into your desired glaze