Did you know you can make homemade donuts in a snap using canned biscuits? Â If not, these Easy Donut Holes with Canned Biscuits are going to be your go-to dessert recipe when you’re in a hurry!
Ohhhhh YES!  I filled my donut holes with an easy homemade lemon curd but they’re still awesome plain.  The possibilities are endless with fillings… jelly, cheesecake filling, chocolate, cream… whatever your heart desires!
I used Pillsbury Grands Southern Homestyle biscuits. Â Cut each biscuit into four pieces and roll into balls.
Fry them in vegetable oil, four to five at a time.  It’s important that the oil is at 350 degrees F, so I used a candy thermometer.  The amount of vegetable oil you will need depends upon the size of the pan you’re using (fill 1 ½ inches high).
Oh my goodness these were the best! Â To add your favorite filling: Â Fill a piping bag with the filling and use a small tip to pipe it in until the donut hole slightly expands.
You won’t be able to stop at eating just one, so BEWARE!  🙂
PrintEasy Donut Holes with Canned Biscuits
- Total Time: 25 mins
- Yield: 32 donut holes
Description
Enjoy these plain or fill with your favorite filling. So easy and delicious!
Ingredients
For the donut holes:
- 1 can Pillsbury Grands Southern Homestyle Biscuits (NOT the flaky kind!)
- Vegetable oil
- Your favorite filling (if desired) I used homemade lemon curd
For the glaze:
- 1 cup powdered sugar
- 4 tablespoons milk or water
Instructions
For the donut holes:
- Separate each biscuit from can. Cut each biscuit evenly into 4 pieces and roll into balls.
- Fill a saucepan or dutch oven 1 ½ inches with vegetable oil. Heat to 350 degrees F over medium heat.
- Fry donut holes in batches of 4 to 5 at a time, turning with tongs while frying to brown evenly. Place on a plate lined with paper towels.
- If filling: Fill a pastry bag with filling. Using a small tip, pipe filling into each donut hole until it expands slightly.
- Dip into glaze to coat evenly.
For the glaze:
- In a medium bowl, stir powdered sugar and milk (or water) until smooth.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Fry
- Cuisine: American
Zoe Fleming
this looks delicious!
Janice
Can I make the day bedore? How long will they stay fresh and should they be refrigerated if filled with lemon curd?
Amy @ The Blond Cook
Hi Janice, these are best when served fresh. I would refrigerate these if storing.