My favorite donuts growing up didn't come from a donut shop. They came right from my mother's kitchen on special Saturday mornings. I loved helping my mom in the kitchen, and I was always her designated donut glazer when she made these. I remember sitting on the counter with a little bowl of mixed sugar, milk and vanilla, and turning the golden circles until they were evenly covered. Naturally, I'd sneak in a hot donut between my glazing duties. You always taste your product before serving!
Honestly, I'm shocked I haven't shared this recipe yet. My mom has been making these for years, and I've been finding new ways to spice them up since high school (this time I sprinkled them with rosemary sugar), but they're superb in their original form. Best of all, you can make them in a matter of minutes, seriously! I made a morning of it, and invite friends over to indulge in an extra sweet breakfast. Warning: these are in no way, shape or form healthy, and they are dangerously delicious.
- Enough oil to fill a pot a couple of inches, so that the donuts float
- Pillsbury Buttermilk Biscuits
- 1 cup of powdered sugar (more for consistency)
- A couple of tablespoons of milk (I've used almond milk too)
- A splash of vanilla extract
For the Donuts:
1. Fill a pot with enough oil so that the donuts will float when dropped in, then heat over medium.
2. To prepare the donuts, stretch the center of the biscuits to create donut shapes.
3. Once the oil is hot, drop the donuts into the pot (leaving room), making sure they don't stick to the bottom.
4. Flip them once the bottom side is golden brown.
5. When both sides are golden, remove the donuts from the pot, and place them on a plate lined with a paper towel.
6. Coat the donuts with the glaze, decorate with sprinkles, and serve warm.
For the Glaze:
1. Put the powdered sugar in a bowl, and add the milk one tablespoon at a time until the glaze falls off a spoon creating ribbons into the bowl. Add just a splash of vanilla and stir to combine.