Homemade Cinnamon Sugar Doughnuts made with Pillsbury Grands Biscuits

I think I may be the only person on this planet who didn't know you could deep fry store bought refrigerated biscuit dough and create a light and crunchy doughnut. This recipe appeared on Pinterest and had about a zillion repins and comments.  Most people wrote that the doughnuts reminded them of their childhood or they'd been making biscuit doughnuts for years.  Who knew?


I was intrigued.  The recipe fit right into the genre of my blog - a quick but high quality product that the whole family could enjoy.  As well, aren't doughnuts the new cupcakes - the darling of the baking industry?  Aren't we looking for something sweet, decadent and inexpensive in this day and age?

I dipped the warm cakes into a cinnamon sugar mixture but, you can also use powdered sugar or any kind of glaze you fancy.  These turned out to be a very popular after school treat, washed down with a cold cup of milk.

One quick tip - definitely keep your oil at 375 degrees.  Some of mine got a little too hot and the outside became too dark while the inside was still gooey.

Homemade Cinnamon Sugar Doughnuts
1 can Pillsbury Grands refrigerated biscuits (8 biscuits)
2 cups canola oil
1 cup superfine sugar
2 Tbsp. cinnamon


Heat oil in a fry pan until 375 degrees.  Separate biscuits and cut a hole out of the center with a small cookie cutter, shot glass or anything small and round in your kitchen.  Place doughnuts and doughnut holes in oil and cook until golden brown on each side (about 3 minutes per side).


Drain on paper towels and quickly dip in the sugar cinnamon mixture.