When you want warm, fresh donuts without making yeast dough, OG Biscuit Donuts are the ultimate shortcut. They’re golden and crispy on the outside, soft and fluffy inside, and ready in minutes using simple biscuit dough. Whether you coat them in cinnamon sugar, glaze them like a bakery donut, or pile on toppings, these old-school donuts hit the spot every time.
Perfect for weekend breakfast, holiday mornings, or an easy dessert, this recipe is fast, fun, and guaranteed to disappear quickly.
Ingredients
Makes 8 donuts + donut holes (depending on biscuit size)
For the Donuts
- 1 can (8-count) refrigerated biscuit dough (classic buttermilk style works best)
- 2–3 cups vegetable oil (for frying)
Cinnamon Sugar Coating (Classic)
- 1/2 cup (100g) granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons butter, melted (optional, helps coating stick)
Simple Vanilla Glaze (Optional)
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Optional Toppings
- Sprinkles
- Crushed cookies
- Mini chocolate chips
- Powdered sugar
Preparation Time
- Prep time: 10 minutes
- Cooking time: 10 minutes
- Total time: About 20 minutes
Step-by-Step Instructions
Step 1: Prep the Oil
Pour oil into a deep skillet or heavy pot (about 1½–2 inches deep). Heat to 350°F (175°C).
(If you don’t have a thermometer, test with a small piece of dough—if it bubbles and rises quickly, it’s ready.)
Step 2: Shape the Donuts
Separate biscuit dough. Use a small cutter (or bottle cap) to cut a hole in the center of each biscuit.
Save the centers for donut holes.
Step 3: Fry
Carefully place 2–3 donuts into the hot oil (don’t overcrowd). Fry 1–2 minutes per side until golden brown.
Remove with tongs or a slotted spoon and place on paper towels. Fry donut holes for about 45–60 seconds per side.
Step 4: Coat or Glaze
- Cinnamon sugar: Mix sugar and cinnamon in a bowl. For best stick, brush donuts lightly with melted butter, then toss in cinnamon sugar.
- Glaze: Whisk glaze ingredients until smooth. Dip warm donuts, let set for 5 minutes.
Step 5: Serve
Enjoy warm for the best texture—crispy outside, soft inside.
Serving Suggestions
- Serve with hot coffee, tea, or a glass of milk.
- Make a donut bar: set out glaze + toppings for everyone to decorate.
- Dip donut holes in chocolate sauce for a fun party snack.
- Add fruit on the side (strawberries or bananas) for balance.
- For brunch, serve alongside eggs and bacon (or turkey bacon).
Nutritional Highlights
| Nutrient | Per Serving (1 donut, plain) |
|---|---|
| Calories | 210 |
| Protein | 3 grams |
| Total Fat | 12 grams |
| Saturated Fat | 3 grams |
| Carbohydrates | 23 grams |
| Sugars | 6 grams |
| Fiber | 1 gram |
| Sodium | 420 milligrams |
Nutritional Notes:
- Using biscuit dough makes donuts quick, but they’re best enjoyed fresh.
- Cinnamon sugar adds sweetness without needing frosting.
- For a lighter option, bake or air-fry instead of deep frying.
Tips for Perfect Biscuit Donuts
- Keep oil around 350°F—too hot browns outside too fast, too low makes donuts greasy.
- Don’t overcrowd the pan; it drops the oil temperature.
- Pat donuts briefly on paper towels so they stay crisp.
- Coat donuts while warm for the best cinnamon sugar coverage.
- Eat the same day—these are at their peak fresh.
Variations to Try
- Chocolate Glaze: Replace some milk with cocoa + add melted chocolate.
- Maple Glaze: Swap vanilla for maple extract (or add a spoon of maple syrup).
- Powdered Sugar: Dust warm donuts instead of coating.
- Jam-Filled: Skip the hole, fry whole biscuits, then inject jam with a piping bag.
- Air Fryer Version: Air fry at 350°F (175°C) for 6–8 minutes, flip halfway, then glaze.
These OG Biscuit Donuts are the easiest way to get that fresh donut experience at home—crispy, fluffy, and ready in about 20 minutes. Whether you keep them classic with cinnamon sugar or dress them up with glaze and toppings, they’re a guaranteed crowd-pleaser.
Make a batch for breakfast, brunch, or dessert, and enjoy that warm, homemade donut bite every time.
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