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+ servings
Donut Bites
Course: 30 minutes
Servings: 32 pieces
Author: Mary Ann Dwyer
  • 1 can Pillsbury Grands Refrigerated Buttermilk Biscuits
  • Canola Oil
  • Cinnamon Sugar Mixture:
  • 1/2 cup granulated sugar
  • 1/4 tsp. ground cinnamon
  • Glaze:
  • 1 cup confectioners sugar
  • 2 Tbsp. milk
  • 3 Tbsp. butter melted
  • 1/2 cup raspberry jam
  1. Fill a large pot with 2 inches of canola oil and heat over medium low heat. Place a wire rack over a paper towel lined baking sheet.
  2. Cut each biscuit into fourths. Use Rachel Ray's hint to test to see if the oil is hot enough by dipping the handle of a wooden spoon into the center of the pot of hot oil. If the oil starts to bubble around the handle it is ready. Carefully drop 6- 8 pieces into the hot oil. You don't want to over crowd the pot so do not put in more than 8. The donuts cook fast so watch them so they do not burn. If they are browning too quickly turn the temperature down a little. Cook until the first side is a golden brown and then flip to brown the other side. I cooked mine for about 3-4 minutes total. I used tongs to turn the donuts and remove them from the pot. Repeat with the remaining dough pieces.
  3. For cinnamon sugar donuts mix granulated sugar with ground cinnamon in a small bowl.
  4. For the glaze whisk the confectioners sugar, milk and melted butter until smooth.
  5. For jelly donuts fill a small squeeze bottle with raspberry jam or fill a piping bag with a #12 Wilton decorating tip with the raspberry jam.
  6. Gently toss the warm donuts in the cinnamon sugar mixture, the glaze or insert the tip of the squeeze bottle or piping bag into the donut bite and fill with jam.
  7. *Please be very careful with the hot oil. Making anything with hot oil is not a kid friendly activity. Tell the kids it is their job to eat them and your job to make them!