Easy Brunch Doughnut Holes Recipe

Article Written by Dixie

  • 30 minutes
  • 24 servings
  • 116 cal

  • Ingredients
    • 1 16-ounce can refrigerated biscuit dough (8-biscuit size)
    • Vegetable oil or peanut oil
    • 2 cups powdered sugar or 1 recipe Powdered Sugar Glaze (recipe below) Fresh fruit for serving such as fresh raspberries, blueberries, and/or blackberries (optional)
  • Directions
    • Total Time
      30 minutes
    Step 1
    Remove biscuit dough from can and separate into 8 biscuits. Using a small (1 1/2 inch), round cookie cutter, cut 3 rounds from each biscuit. Let stand at room temperature for 30 minutes for dough to soften.
    Step 2
    Heat oil to 350°F. Fry 6 doughnut holes at a time in deep, hot fat for 2 to 2 1/2 minutes or until deep golden brown, turning halfway through cooking with a slotted spoon. Drain on paper towels. Repeat with remaining doughnut holes.
    Step 1
    Toss doughnut holes in powdered sugar to coat or dip in Powdered Sugar Glaze to coat completely. Serve with fresh fruit.
Ingredients
  • 1 16-ounce can refrigerated biscuit dough (8-biscuit size)
  • Vegetable oil or peanut oil
  • 2 cups powdered sugar or 1 recipe Powdered Sugar Glaze (recipe below) Fresh fruit for serving such as fresh raspberries, blueberries, and/or blackberries (optional)
Directions
  • Prep
    20 min
  • Ready in
    40min
  • Step 1
    Remove biscuit dough from can and separate into 8 biscuits. Using a small (1 1/2 inch), round cookie cutter, cut 3 rounds from each biscuit. Let stand at room temperature for 30 minutes for dough to soften.
  • Step 2
    Heat oil to 350°F. Fry 6 doughnut holes at a time in deep, hot fat for 2 to 2 1/2 minutes or until deep golden brown, turning halfway through cooking with a slotted spoon. Drain on paper towels. Repeat with remaining doughnut holes.
  • Step 3
    Toss doughnut holes in powdered sugar to coat or dip in Powdered Sugar Glaze to coat completely. Serve with fresh fruit.