Chocolatey Biscuit Donuts

  2.8 – 4 reviews  • Deep-Frying
This recipe uses refrigerated canned biscuits as a shortcut, which gives all the deliciousness of freshly fried doughnuts without making the dough. Ree’s tip for frying donuts is to use lard, because it gives the donuts a nice crispy edge.
Level: Intermediate
Total: 40 min
Active: 30 min
Yield: 10 donuts
Level: Intermediate
Total: 40 min
Active: 30 min
Yield: 10 donuts

Ingredients

  1. Lard, for frying
  2. Two 6-ounce cans buttermilk biscuits (not Grands! or Flaky Layers)
  3. 1/2 cup granulated sugar
  4. 1 tablespoon unsweetened cocoa powder
  5. 4 ounces semisweet chocolate, chopped
  6. 1/3 cup heavy cream

Instructions

  1. Heat 2 inches of lard in a large, heavy-bottomed pot over medium heat to 375 degrees F. Set a wire rack over a sheet pan.
  2. Using a 1/2-inch circular cutter, cut out the center of each biscuit, then set the biscuit donuts and centers aside.
  3. In a wide bowl, mix together the sugar and cocoa powder, then set aside.
  4. Fry the donuts and centers in two batches until deep golden brown, about 1 minute per side. Remove to the wire rack.
  5. Roll the donuts and holes in the cocoa sugar and return to the wire rack.
  6. Add the chopped chocolate to a separate bowl. Heat the cream in a small skillet until just bubbling. Pour over the chocolate and let sit for 1 to 2 minutes. Stir until smooth.
  7. Spoon the chocolate over the donuts, or dip the donuts into the chocolate, returning them to the wire rack and letting the excess drip onto the sheet pan.
  8. Serve immediately.

Nutrition Facts

Serving Size 1 of 10 servings
Calories 328
Total Fat 21 g
Saturated Fat 9 g
Carbohydrates 33 g
Dietary Fiber 1 g
Sugar 17 g
Protein 3 g
Cholesterol 19 mg
Sodium 201 mg
Serving Size 1 of 10 servings
Calories 328
Total Fat 21 g
Saturated Fat 9 g
Carbohydrates 33 g
Dietary Fiber 1 g
Sugar 17 g
Protein 3 g
Cholesterol 19 mg
Sodium 201 mg

Reviews

Kristin Nelson
Delicious and supremely easy
Danielle Johnson
Quik easy an delicious!!!!

 

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