Heart Shaped Speedy Biscuit Donuts
These easy Valentine’s Day speedy donuts are made with canned biscuits and fried until golden, then rolled in granulated sugar. They’re a fun treat that comes together in minutes without yeast or special equipment! Make any assortment of donut shapes or donut holes.
Ingredients
- 2, 16 oz. cans Buttermilk Biscuits avoid flaky layers biscuits
- Crisco or canola oil for frying, any neutral oil will work
- 1/2 - 1 cup Granulated sugar
- 3 oz. Freeze-dried strawberries optional, crushed
- 4 oz. Strawberry jam or jelly
Instructions
- Place canned biscuits on a clean work space, use heart cookie cutters or desired shapes to but out heart donuts (if needed, use a rolling pin to slightly roll out each biscuit). You can alternate shapes and sizes, if desired use a small cookie cutter to cut hole out in the middle of each donut, the donut holes can be fried to.2, 16 oz. cans Buttermilk Biscuits
- Line a plate with a few paper towels to place the donuts on after frying. In a medium mixing bowl combine the granulated sugar and freeze-dried strawberries. The strawberries are optional but add a fun pink color, colored sanding sugar will also work.1/2 - 1 cup Granulated sugar, 3 oz. Freeze-dried strawberries
- Once the biscuits are ready, heat vegetable oil or Crisco in a large saucepan or Dutch oven, you want at least 3" of oil to give donuts room to fry. Heat over medium-high heat until oil reaches 350-360 degrees F.Crisco or canola oil
- Reduce heat to medium and keep around 350 degrees F, so donuts don't burn but so oil stays hot enough. Add in a few donuts at a time, careful not to overcrowd the oil. Fry for 2-3 minutes per side or until the outside is golden and the middle is cooked through.3 oz. Freeze-dried strawberries
- Remove donuts from the oil and let set on the paper towel lined plate to absorb any excess oil before coating in the sugar mixture. Repeat with the remaining donuts, smaller donuts or donut holes may not take as long to fry. watch donuts so they do not burn.
- If desired, you can fill donuts will jam or jelly. After donuts have cool slightly use a small pairing knife to cut a small circle in the top of a donut, spoon or use a small piping bag to fill with jam of choice.4 oz. Strawberry jam or jelly
- Donuts are best enjoyed immediately but can be stored in an airtight container at room temperature for 2-3 days, best served warm.
Notes
- Biscuits: Standard refrigerated canned biscuits work best here. Avoid flaky-layer biscuits, as they don’t fry as evenly.
- Oil temperature: Keep the oil around 350°F. If the oil is too hot, the donuts will brown before cooking through. Too cool, and they’ll absorb oil.
- Frying in batches: Don’t overcrowd the pan. Frying a few at a time helps keep the oil temperature steady and gives the donuts room to puff.
- Sugar coating: Toss the donuts in strawberry sugar while they’re still warm so the coating sticks evenly.
- Filling option: If adding strawberry jelly, let the donuts cool slightly before filling so the jelly doesn’t melt.
- Best fresh: These biscuit donuts are best eaten the same day, ideally within a few hours of frying. If storing for a few days, they are best warmed slightly before enjoying!
- Make it simple: If you don’t want to cut shapes, classic donut holes or rings work just as well and fry even faster.
- Recipe serving size is based on 8 biscuits per tube, and does not include donut holes, depending on the shapes and size of donuts, yield will change.
Nutrition
Serving: 1servingCalories: 291kcalCarbohydrates: 16gProtein: 0.03gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 3gCholesterol: 0.001mgSodium: 5mgPotassium: 77mgFiber: 1gSugar: 13gVitamin A: 0.003IUVitamin C: 66mgCalcium: 3mgIron: 1mg