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Pillsbury Biscuit Donuts

Donuts made from refrigerated biscuit dough.
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Course: Dessert
Author: Jamieanne


  • Donuts:
  • 1 tin refrigerated buttermilk biscuit dough
  • Vegetable oil
  • IGlaze:
  • 2 tablespoons + 2 teaspoons unsalted butter softened
  • 1 cup confectioners’ sugar
  • ¼ teaspoons pure vanilla extract
  • 2 tablespoons + 2 teaspoons hot water
  • ½ cup semisweet chocolate chips
  • Sprinkles optional


  • For the donuts: Pour enough oil to cover at least 2 inches in the bottom of a heavy pan. Using a deep fry thermometer, heat oil to 375F. Do not leave unattended.
  • While oil is heating, open biscuit tin and lay each biscuit on a cookie sheet. Flatten each one slightly with the palm of your hand. Use a small circle cutter to cut a hole in the middle of each biscuit; keep the holes, you can fry them as well. Let biscuit dough rest for 10 minutes.
  • Carefully place donuts, one or two at a time, into the oil. Cook for about 1 minute on each side, or until golden brown. Using a slotted spoon, carefully lift donuts out of the oil and place onto paper towels to drain and cool completely. Once cool, coat the donuts in chocolate glaze.
  • For the glaze: Combine the butter with the powdered sugar in a medium bowl and blend with an electric mixer.
  • Add the vanilla and hot water. Mix until smooth.
  • Melt the chocolate chips in a microwave-safe bowl in the microwave for 30 seconds. Stir, then microwave another 15-30 seconds and stir again until completely melted. Be careful not to burn the chocolate. Add to the plain glaze mixture. Blend until smooth.
  • When the donuts have cooled, dip each top surface into the glaze and then flip over and cool on a plate until the glaze firms up, about 15 minutes. If desired, add some sprinkles!