Every now and then you have to break away from the normal and splurge a little! So instead of my regular oatmeal or pancakes I made Biscuit Donuts for breakfast!
And to *kick it up a notch* I dipped them in a Pumpkin Pie Glaze! ERMAHGERD these donuts are phenomenal!
Using premade biscuit dough (which I use in a lot of my recipes like Reuben Biscuit Bombs and Chicken and Dumplings)
makes this recipe super simple and really it only takes a few minutes to prepare!
Biscuit Donuts with Pumpkin Pie Glaze
Makes 8 donuts and 8 donut holes
- 2 cups vegetable oil for frying
- 4 cups powdered sugar
- 1 1/2 tbsp pumpkin pie spice
- 1/4 cup canned pumpkin
- 4 tbsp half-and-half
- 1 can large refrigerated biscuits 8 biscuits- I use Pillsbury Grands Flaky Layers
- In 2-quart saucepan, heat oil over medium heat to 350°F to 375°F.
- In large bowl, beat powdered sugar, pumpkin pie spice, pumpkin and just
- enough half-and-half with whisk until smooth and thick glaze forms. Set
- aside. Separate dough into 8 biscuits.
- Using small round lid or cookie cutter, cut hole in center of each biscuit (I used my olive oil bottle lid).
- Gently place 2 or 3 biscuits in hot oil. (Biscuit holes can also be fried!)
- Fry on one side until golden brown. With tongs, gently turn each biscuit
- over; fry until other side is golden brown.
- Remove doughnuts from oil, let excess oil drip off (you can also pat with a paper towel to remove any oil)
- Immediately dip into pumpkin glaze. I just dipped the top but you can dip the whole donut if you'd like! This recipe makes plenty of glaze!
- Place doughnuts on cooling rack; cool 3 to 5 minutes or until glaze is set before serving.
Recipe adapted from Pillsbury website
I prefer to use Grands Flaky Layer Biscuits for this recipe.
Unroll and separate each biscuit on a cutting board and using a small round cookie cutter or a lid like I did punch a hole in the center of each biscuit.
Don’t discard the center hole! Fry them too and make donut holes!
Heat your oil in a heavy bottom pot over medium high heat (make sure to turn on your oven fan to ventilate!). You want the oil around 350 degrees.
You can test it by sprinkling a few drops of water in or cook a donut hole. It should not just sit in the oil, it should float.
If the oil is hot enough it should immediately start to cook and brown.
Make the glaze by mixing pumpkin, powdered sugar, pumpkin pie spice, and half and half until smooth.
Have some leftover? It tastes great on muffins and breakfast breads too!
Time to fry! Add the biscuits and cook on each side until golden.
Flip using tongs and when removing, let the excess oil drain off before dipping in glaze.
You can also pat the oil off each donut using a paper towel before dipping in glaze.
I just dipped the tops of each donut in the glaze but feel free to dunk the whole thing in!
Lay donuts on a cooling rack to let the glaze hard for a few minutes before serving.
I always put my cooling rack on a baking sheet to catch the drips or on top of wax paper.
I couldn’t stop taking pictures of and eating these donuts!
Perfect for an easy fall breakfast!