Thursday, January 12, 2012

Time to Make the Donuts

It's been almost two weeks and my metabolism is still reeling from the unabashed gluttony of the Holidays.  Much was consumed, but nothing more decadent than the "home made" doughnuts we had for dessert on Christmas.

These deep fried Pillsbury buttermilk biscuits taste more like a zeppole or beignet than a doughnut, but they do the trick.  I whipped up some vanilla cream cheese frosting and distributed the sprinkles and cinnamon-sugar liberally.

1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
1 qt canola oil


  • Get the oil up to 375°.
  • My fry station consisted of a 12-inch cast iron skillet, a quart of canola oil, and a candy thermometer.  If you don't have a thermometer, you should consider picking one up -- deep fat frying isn't the best time to "wing it".  
  • While the oil comes up to temp, crack open a pack of the biscuits and poke a little whole in each one creating the "doughnuts".  Let rest under damp paper towel while you work and fry.
  • Fry the doughnuts in batches, making sure to maintain a consistent temperature.  Fry for about 2 minutes each side, or until golden brown and delicious.
  • Let the doughnuts cool for a few minutes, then slather with frosting and other other toppings you have on hand.


© 2012 c. c. villani @ "mission: insatiable -


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