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Biscuit Dough Donuts

From Pinterest via The Food Network

Prep: 30 minutes | Cook: 2 minutes | Makes: 16-20 servings

Peanut oil, for frying
1 Tsp ground cinnamon
1/4 C sugar
Icings:
2 C confectioners’ sugar, divided
5 Tbs milk, divided
1 Tsp vanilla extract
1/4 C cocoa powder
2 cans large buttermilk biscuits
Colored sprinkles
Chocolate sprinkles

Heat 2 inches peanut oil in a large pot or Dutch oven to 350 degrees F.

In a shallow bowl, stir together the ground cinnamon and sugar and set aside. In a small bowl, whisk together 1 cup of confectioners’ sugar, 2 tablespoons of milk and 1 teaspoon of vanilla extract, set aside. This is the vanilla icing. In another bowl, whisk together 1 cup of confectioners’ sugar, 1/4 cup of cocoa powder and 3 tablespoons of milk and set aside. This is the chocolate icing.

Lay out the biscuits on a cutting board and with a 1 1/2-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry them in the oil until golden and then flip with tongs to fry the other side. You can even fry the donut holes. Drain on paper towels and then toss in the cinnamon-sugar or ice and decorate with sprinkles, as desired.

Will Grands Flaky biscuits work? Sure will. And so does vegetable oil. I busted out my dutch oven and heated the vegetable oil, just under an inch worth. I had a thermometer, but dropped an itty bitty piece of dough in to make sure the oil was ready. It sizzles when the dough is dropped. Make sure it’s not too hot though. (That’s dangerous!) I also didn’t have cute little cookie cutters to make perfect donut shapes. Instead, I quartered each biscuit. It was pretty perfect. I drained the cooked donuts. I used icing on half and the sugar and cinnamon mixture on the other half. Mix a little brown sugar in with the white sugar. It really makes the cinnamon pop.

These are fantastic fresh but don’t keep so well.

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