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A single bite-sized donut with a single bite taken from it and sitting in a filled bowl of balls.
Rachel Koller

Donut Hole Recipe

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Easy Donut Hole recipe with canned biscuits—best with homestyle or buttermilk. Fry, glaze, or sugar for warm bite-size treats.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Course: Desserts

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
Toppings:
  • Vanilla donut glaze *see notes
  • Cinnamon sugar mixture
  • Powdered sugar

Method
 

  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. If adding sprinkles or toppings, add right after glazing so they stick.

Notes

  • Best biscuit styles for Donut Hole: homestyle, buttermilk, or regular 10-count; avoid flaky for the most consistent shape and texture.
  • Cutting guide: regular 10-count → split in half; jumbo 8-count → cut into four pieces.
  • Cutter option: You can punch 1-inch rounds from non-flaky dough if you want perfect circles.
  • Glaze timing: Rest 1-5 minutes before dipping so your Vanilla donut glaze adheres beautifully.

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