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Biscuit Dough Donut Holes

Looking for a sweet anytime treat? Check out this delicious Biscuit Dough Donut Holes recipe! They're simple to make, only take a few ingredients, and oh so yummy!

Course Dessert
Cuisine American/Canadian
Keyword donuts
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8
Calories 258 kcal

Ingredients

  • 1 can buttermilk Pillsbury Grands biscuit dough 8 biscuits
  • Vegetable oil for deep frying
  • 1/3 cup granulated sugar
  • 1 tablespoon ground cinnamon

Chocolate Dipping Sauce:

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy whipping cream

Instructions

  1. Open the package of biscuit dough and cut each biscuit into 4 equal pieces. Roll each piece into a ball.
  2. Heat a large heavy pot over medium-high heat and add vegetable oil to 1-inch depth. Heat the oil to 350F.
  3. Drop a few dough balls into the oil and fry until golden brown on all sides, about 2-3 minutes. Remove the donut holes from the oil and place on a cooling rack or paper towels to drain off excess oil and cool slightly. Repeat this process with the remaining dough balls, frying in small batches until all are cooked.
  4. On a plate or in a shallow bowl, combine the granulated sugar and cinnamon. Roll the donut holes in the sugar mixture.
  5. To make the chocolate dipping sauce, combine the semi-sweet chocolate chips and heavy whipping cream in a microwave safe bowl. Microwave on high for 30-45 seconds until the chocolate is fully melted. Stir the mixture until smooth.

Recipe Notes

  • Any biscuit dough can be used, but I recommend avoiding the flaky layers variety because they tend to separate when frying.
  • The temperature of the oil is very important because if it’s too high the donut holes will brown too quickly and the inside of the donut holes will be doughy. If the temperature is too low the donut holes will take on too much oil and end up greasy. A deep fry thermometer is helpful.
  • The leftover donut holes can be kept in an airtight food storage container at room temperature or refrigerated for up to three days. The chocolate dip can be kept for up to five days.
  • Tip: to be sure the donut holes won’t be doughy inside, fry one donut hole and remove from the oil then cut it open to see if it’s cooked through. If it’s doughy, lower the temperature by 25F and test another donut hole until you find the best temperature to fry the donut holes. Many things can impact the results, so a quick test is the best way to ensure the best results.