One day, I was looking through the pantry taking note of the things Matt bought at the grocery store: corn, green beans, tomato paste, Rotel, black beans…
I smiled as I wondered what he had in mind for those seemingly random ingredients.
Then, I opened the fridge to see Coke and Dr. Pepper (my favorite soda), a can of cinnamon rolls and a 4 pack of canned biscuits. When I saw the biscuits I thought, “Ah, he must want me to make some chicken and dumplin’s.”
Turns out I was only half right. He also wanted to make donuts with those biscuits. Just the idea of them brings back fond memories of making them with my sister when were growing up.
If you’ve never had canned biscuit donuts, then you’re in for a real treat today. They are super easy to make and would be a fun holiday breakfast idea.
How to Make Canned Biscuit Donuts
Heat some vegetable oil in a pan on medium high heat.
We don’t measure, but I’d say enough oil so that the biscuits can float to the top when they are done.
Cut holes in the biscuit. (We typically use a bottle cap.)
Drop the biscuits into the hot grease.
They cook very quickly, so you’ll use tongs to turn them over almost as soon as you drop them in.
Remove them from the pan with a big slotted spoon when they’re golden brown, then roll them in a mixture of sugar and cinnamon.
Again, we don’t measure. Just pour some sugar on a plate and stir in some cinnamon, or buy cinnamon sugar on the spice aisle in grocery stores.
Fry the donut holes, too!
Take 2, 3, 4… and enjoy with a cold glass of milk.
There’s nothing better!
When I shared that we’d had canned biscuit donuts on Facebook, so many people responded saying that their Mom used to make them, and I could hear the fondness in their words.
To me, this is one of those recipes that should be passed down for generations. It’s perfect for sleepovers, Christmas morning breakfast, or a weekend treat.
Canned Biscuit DonutsCourse: BreakfastDifficulty: Easy
52 donuts per person
Cinnamon sugar biscuit donuts.
plain canned biscuits, 10 ct.
- Heat some vegetable oil in a pan on medium high heat. (Enough oil so that the biscuits can float to the top when they are done.)
- Use a bottle cap to cut holes in the biscuits.
- Drop the biscuits into the hot grease. They cook very quickly, so you’ll use tongs to turn them over almost as soon as you drop them in.
- Remove them from the pan with a big slotted spoon when they’re golden brown.
- Roll them in a mixture of sugar and cinnamon.
My french toast recipe also makes a good Christmas morning breakfast.