Crispy, golden glazed donuts made with canned biscuits and a quick fry. A fast and easy treat everyone will love!
Biscuit glazed donuts are the ultimate shortcut to fresh, hot donuts—no dough from scratch required. With just a can of biscuits, a few kitchen basics, and about 15 minutes, you’ll have golden, pillowy donuts ready to dip in a luscious vanilla glaze. These are perfect for breakfast, brunch, or a sweet treat that feels bakery-fancy but is secretly so simple.
Why You’ll Love This Recipe
- No Dough-Making Required – Skip the mixing, kneading, and rising. These start with a can of biscuits, making them as easy as they are tasty.
- Quick & Crowd-Pleasing – Ready in under 20 minutes, this recipe is a go-to for fast breakfasts, surprise guests, or late-night dessert runs.
- Perfectly Glazed Texture – The donuts come out golden and just crisp enough to hold a glossy, slightly set vanilla glaze.
- Customizable & Fun – Add sprinkles, crushed cereal, mini chocolate chips, or even cinnamon sugar while the glaze is still wet for endless variations.
How To Make Biscuit Glazed Donuts
This easy recipe uses store-bought biscuit dough, making it a fantastic option for beginner cooks, weekend breakfasts, or spontaneous donut cravings. A quick fry in hot oil creates a perfectly crisp outside and soft, fluffy inside—ideal for soaking up that vanilla glaze.
Ingredients Needed
- Canned jumbo biscuits (flaky style preferred)
- Neutral oil for frying
- Vanilla donut glaze (see notes for recipe)
Step-By-Step Instructions
- Heat the oil – Pour oil into a frying pan until it’s at least 1 inch deep. Heat over medium to high heat until it reaches 330°F to 350°F.
- Prep the donuts – While the oil is heating, use a small round cutter (like the wide end of a piping tip) to cut a hole in the center of each biscuit. Save the centers to fry as donut holes.
- Fry until golden – Carefully place a few biscuits at a time into the hot oil. Don’t overcrowd the pan. Cook until golden on the bottom (about 1½–2 minutes), then flip and cook the other side.
- Drain and cool – Transfer the donuts to a paper towel-lined plate or wire rack. Let cool for a minute or two before glazing. If they’re too hot, the glaze will melt right off; too cool and the glaze won’t spread smoothly.
- Glaze and top – Dip each donut into the vanilla glaze and let excess drip off. Add sprinkles or toppings right away while the glaze is still tacky.
Frequently Asked Questions
Can I use a different type of biscuit dough?
Yes, but texture and cooking time may vary. Flaky biscuits work best for a light, layered interior, while buttermilk or homestyle varieties may feel more dense. You can also make smaller donuts using the homestyle or buttermilk small biscuits that come 10 biscuits in a tube.
Do I need a thermometer to fry these?
A thermometer is helpful but not required. Dip a corner of a biscuit into the oil—if it bubbles and rises to the surface, the oil is ready.
How do I make donut holes from the centers?
Fry the cut-out centers just like the full donuts, but for a slightly shorter time—until golden brown. Glaze and enjoy!
Can I reheat leftovers?
Yes! While best fresh, you can reheat donuts in the microwave for about 10 seconds or in an air fryer at 325°F for 2–3 minutes. If already glazed I would recommend reheating in the microwave.
Tips For Frying Success
- Don’t crowd the pan. Too many donuts at once can lower the oil temperature and cause greasy results.
- Monitor the heat. Keeping the oil between 330°F and 350°F ensures a crisp golden exterior without burning or undercooking.
- Use a slotted spoon or tongs for flipping and transferring donuts to minimize splashes.
- Let the glaze set. Give your donuts a few minutes after glazing to develop that classic shiny coating with a soft shell.
Crispy, flaky, and dipped in rich vanilla glaze—biscuit glazed donuts are the definition of simple indulgence. Whether you’re making a Saturday morning breakfast special or a last-minute dessert, this shortcut recipe always delivers sweet success. Try pairing these with this Vanilla Donut Glaze recipe for a perfectly smooth and flavorful finish every time.
Biscuit Glazed Donuts Recipe Card:
Biscuit Glazed Donuts
Ingredients
- 1 can 8ct jumbo biscuits, we prefer flaky over buttermilk or homestyle
- Oil for frying
- Vanilla donut glaze *see notes for recipe
Method
- Add oil to frying pan until at least 1 inch deep. Heat over medium to high heat until oil reaches 330°F to 350°F.
- While oil is heating, use a small round cutter or piping tip to cut the center from each biscuit.
- Carefully place biscuits in hot oil. Don’t overcrowd the pan. Fry each side until golden brown (about 1½–2 minutes per side).
- Remove and cool on paper towels or wire rack for a minute or two.
- Dip in glaze. Add toppings immediately if desired.
Nutrition
Notes
Vanilla Donut Glaze Recipe
Ingredients:
- Powdered sugar
- High-quality vanilla
- Cream (start with 3 tablespoons and add more to reach desired consistency)
Instructions:
- In a medium bowl, whisk together powdered sugar, vanilla, and cream until smooth.
- Adjust cream to preferred consistency—aim for a steady stream when lifting the whisk.
Tips:
- Heavy cream creates a thicker glaze; whipping cream yields a lighter one.
- Glaze sets slightly when left to air dry.
- Refrigerate leftovers for up to 5 days.
- Great for donuts, sweet breads, and pastries.
Looks delicious!