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Home/Eats/Recipes/Pillsbury Grands Biscuit Doughnut Recipe Review

Pillsbury Grands Biscuit Doughnut Recipe Review

Best 10 minute doughnuts

Pillsbury Grands Biscuit Doughnut Recipe Review: We hit a home run with this recipe from Pillsbury for Grands Spring Doughnuts. You can make these tasty doughnuts at home in just minutes.

We can’t go on enough about how quick and easy it was to make these delicious doughnuts. If you like mini doughnuts that you can buy at the carnival, then you will love these. The total process didn’t take more than 10 minutes.

Doughnut making

Step 1
In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F. One package of Pillsbury Grands Biscuits. Separate dough into 8 biscuits. Using small round cookie cutter or in our case a metal shot glass, cut hole in center of each biscuit.

Step 2
Gently place up to 4 biscuits in hot oil. Fry on one side until golden brown (less than a minute.) Gently turn with tongs or chop stick; fry until other side is golden brown. Be sure to fry up the biscuit holes too.  Place on cooling rack; cool 3 to 5 minutes.

Glaze Recipe (prepare before frying doughnuts)

1 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk
In small bowl, mix powdered sugar, milk and vanilla until thick glaze forms.

Transfer glaze into flat bowl for dipping

Cinnamon Sugar Recipe (prepare before frying donuts)
1 cup sugar
1 teaspoon cinnamon

Mix sugar and cinnamon together in flat bowl for dipping. Dip the warm doughnuts into either mixture or both and serve. Our favorites were the ones that we dipped in both the glaze and cinnamon and sugar mix.

Easy Doughnuts

We suggest doubling this recipe because they are that good. Our batch was gone in about 2 minutes and everyone was raving at how good they were.

Do you have a great tasting easy recipe you absolutely love? Comment below and we can give it a try!

One Comment Published

written on 13 May 2020 - Reply

Are you supposed to roll out each biscuit? Don’t see how you can cut ahole in something so small

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