Easy Donut Hole recipe with canned biscuits—best with homestyle or buttermilk. Fry, glaze, or sugar for warm bite-size treats.
Golden, warm, and ready fast—this donut hole recipe uses canned biscuits to make crisp-outside, fluffy-inside bites in minutes. After re-testing, homestyle, buttermilk, or regular 10-count biscuits give the best, most even donut hole texture. Glaze, roll in cinnamon sugar, or dust with powdered sugar. Simple process. Big smiles.
Why You’ll Love This Recipe
- Quick & Easy – Pantry staples and a hot pan turn into fresh Donut Hole treats in minutes.
- Best Texture – Homestyle or buttermilk dough yields a tender middle and light crunch outside.
- Flexible Sizes – Split regular biscuits in half or quarter jumbo biscuits for even frying.
- Custom Finishes – Glaze, cinnamon sugar, or powdered sugar—decorate your Donut Hole any way you like.
How To Make Donut Holes At Home
Heat oil, portion biscuit dough into small pieces (see size guide below), fry to a deep golden brown, then finish with your favorite topping. Using homestyle, buttermilk, or regular (10-count) biscuits keeps the dough tender without the layers separating like flaky styles sometimes do.
Ingredients Needed
- Canned biscuits (homestyle, buttermilk, or 10-count regular are best; avoid flaky for the most consistent Donut Hole)
- Neutral oil for frying (vegetable, canola, or peanut)
- Optional toppings: Vanilla donut glaze, cinnamon sugar, powdered sugar, sprinkles or crushed candies
Step-By-Step Instructions
- Heat the oil: Pour oil into a deep skillet or heavy pot to at least 1 inch deep. Warm over medium–high heat until the oil reaches 330°F–350°F.
- Portion the dough (best results):
- 10-count regular biscuits: Split each biscuit in half to create two equal pieces.
- 8-count jumbo biscuits: Cut each biscuit into four pieces.
- (Optional) If you prefer perfect circles, punch 1-inch rounds from non-flaky dough; avoid flaky styles which can separate in the oil.
- Fry in batches: Carefully lower dough pieces into hot oil without crowding. Stir and turn often for even browning.
- Watch for color and time: Fry 2–3 minutes until deep golden brown. Remove with a slotted spoon to a paper-towel-lined tray or wire rack.
- Top at the right moment:
- For glaze: Let Donut Hole pieces rest 1-5 minutes so the glaze clings (too hot = glaze slides off; too cool = glaze sets thick).
- For cinnamon sugar: Toss immediately after removing from oil.
- For powdered sugar: Let the donut hole cool completely before coating with powdered sugar. If the donut hole is hot the sugar will melt and become sticky.
- Decorate & serve: Add sprinkles or extras right after glazing so they stick well. Enjoy warm… or completely cool if using powdered sugar.
Frequently Asked Questions
Why not use flaky biscuits for this recipe?
Flaky layers can separate in hot oil, causing irregular shapes and sometimes uneven frying. Homestyle, buttermilk, or regular 10-count dough keeps its structure and fries more evenly.
Can I still punch out round donut holes?
Yes—use a small cutter or the large end of a piping tip on non-flaky dough. If using regular or jumbo biscuits, splitting (regular) or quartering (jumbo) is faster and fries very evenly.
What oil temperature is best for Donut Hole frying?
330°F–350°F. Cooler oil makes greasy results; hotter oil browns too fast before the center cooks. A thermometer gives the most consistent Donut Hole texture.
How do I keep the glaze from melting off?
Let the Donut Hole rest! Give the donut holes a few minutes to cool (1-5 minutes) before dipping. If the donut is too hot, the glaze will slide off; if it’s too cool, the glaze will be too thick.
Size & Fry Time Guide (Helpful!)
- 10-count regular biscuits → Split in half: cooks in about 2–3 minutes per batch.
- 8-count jumbo biscuits → Cut into 4 pieces: also 2–3 minutes total, turning often.
- Cutter rounds (1-inch) (non-flaky dough) → similar 2–3 minutes; keep batches small to maintain oil temperature.
Tip: Keep the oil in range by frying small batches, especially after adding dough which drops the temperature. This keeps every Donut Hole light, not oily.
These bite-size treats disappear fast and taste even better with a silky glaze. Try them with this Vanilla Donut Glaze—perfect for dipping or drizzling over warm Donut Hole pieces. If you’re looking for a fun regular size doughnut guide, check out my Easy Biscuit Glazed Donuts.
Donut Hole Recipe Card
Donut Hole Recipe
Ingredients
- 1 can biscuits choose 8-count jumbo or 10-count regular; homestyle, buttermilk, or regular are best—avoid flaky for most consistent Donut Hole results
- Oil for frying
- Vanilla donut glaze *see notes
- Cinnamon sugar mixture
- Powdered sugar
Method
- Add oil to frying pan until the oil level is at least 1 inch deep. Heat over medium to high heat until oil reaches 330°F to 350°F.
- While oil heats, portion the biscuits: split 10-count regular biscuits in half; cut 8-count jumbo biscuits into four pieces. (Optional: use a small round cutter on non-flaky dough.)
- When the oil is ready, carefully place dough pieces into the oil. Don’t overcrowd the pan. Stir and turn frequently for even browning. Fry about 2 to 3 minutes until golden brown; remove from oil.
- Let them cool on paper towels or a wire rack for 1–5 minutes. If too hot, the glaze will melt off; if too cool, the glaze will be too thick. For cinnamon sugar, toss immediately after removing from oil. For powdered sugar, let them cool completely before coating.
- If adding sprinkles or toppings, add right after glazing so they stick.