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!

Print Recipe

Biscuit Donuts with Pumpkin Pie Glaze

Makes 8 donuts and 8 donut holes

Ingredients

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

Instructions

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.

Notes

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!