How to Make Quick Homemade Donuts With Canned Biscuits

By Gail Sessoms

Start to finish: 30 minutes Servings: 10 doughnuts Difficulty level: Beginner

Girl eating doughnut
credit: Comstock/Stockbyte/Getty Images
Have toppings on hand so children can decorate their own doughnuts.

Gather a few ingredients and make homemade doughnuts from canned biscuits in less time than it takes to make a quick trip to the grocery store or doughnut shop. Using the pre-packaged biscuits cuts through most of the work. Transform the biscuits into doughnuts with a simple twist of the wrist, add a glaze or other coating, and you are ready for hot, melt-in-your-mouth doughnuts made on your stovetop and decorated on your counter.


  • Confectioners sugar
  • Milk
  • 1 can refrigerated canned biscuits, plain or buttermilk, large or standard
  • Vegetable oil

Glaze Directions

Use the confectioners sugar and milk or water to make a glaze or drizzle for the doughnuts. Start with 1 cup of confectioners sugar and 3 tablespoons milk or water; mix with a spoon or whisk until well-blended. Add more milk or water, 1 tablespoon at a time, to make a sweet liquid you can drizzle on both sides of the doughnuts. For a thicker glaze or frosting, add more sugar, 1 tablespoon at a time, until you achieve the consistency you prefer.

Donut Directions

Open the biscuit can and remove the biscuits from the packaging. Pull apart the biscuits and lay each on a clean surface. Cut the doughnut hole from the center of each biscuit. Use a small bottle cap, like those on a 2-liter or 16-ounce soft drink bottle, if you don't have a cookie cutter or doughnut-hole cutter. Set the doughnut holes aside for later. Place a 12-inch frying pan or skillet on the stovetop burner and set the heat to medium.

Add about 1 inch of oil to the pan and allow the oil to get hot enough for frying. Test the oil temperature with a drop of water, a sprinkle of flour or one of the doughnut holes. The oil is hot enough when it sizzles. Once the oil is hot enough, the doughnuts cook quickly. Place the doughnuts in a single layer in the oil, leaving enough space between doughnuts for the dough to fry all over and for flipping the doughnuts.

Fry the doughnuts for 30 seconds on each side, using tongs or a fork to turn them over. The doughnuts are done when they are golden brown. Remove the cooked doughnuts with the tongs or a fork so the oil drains off, and place the doughnuts on a plate.

Press both sides of the doughnuts into the drizzle mix and return them to the plate. If you are using a thicker glaze, allow the doughnuts to cool before pressing one side into the mixture, or brush the glaze on the tops of the doughnuts with a spoon.

Variations and Tips


  • Add a dash of vanilla extract to the drizzle or glaze mixture for more flavor.
  • Make a cinnamon and sugar mixture for coating the doughnuts while hot.
  • Coat the doughnuts with melted chocolate or vanilla canned frosting.
  • Use different colored frosting for special occasions, like orange for Halloween doughnuts.
  • Children will enjoy coating the doughnuts with frosting or glaze and covering them with multi-colored candy sprinkles.


  • Be creative -- lots of items you have around the house can be pressed into service to make the doughnut hole.
  • Fry the doughnut holes while the oil is hot and roll them in a cinnamon-sugar mixture.
  • Avoid greasy doughnuts by allowing the oil to get hot enough to begin frying immediately when the doughnuts are placed in the pan.


  • Children should not help with frying the doughnuts. Keep them away from the stove and allow them to help when it is time to glaze or decorate.

  • The flaky biscuit varieties do not work well for doughnuts.