This quick method for making donut holes is the one I reach for whenever a sweet, shareable breakfast is needed in a hurry. I first tried using canned biscuit dough on a busy Saturday when friends stopped by unannounced, and I needed something fast that still felt special. The first batch disappeared before I could even set the glaze bowl down. What makes them memorable is the contrast: a delicate, crisp shell from the hot oil, a soft and airy middle from the flaky biscuits, and that thin vanilla glaze that sets into a glossy, sweet coat. Over time, I have learned little tricks that deliver consistent results every single time. Keeping the oil at 350 degrees F gives you that beautiful, even golden color and prevents greasiness. Rolling each cut piece into a neat ball helps them fry evenly and look just like bakery treats. As the glaze clings and drips, it forms a whisper-thin layer, sweet but not heavy, letting the warm doughy center shine. These donut holes have become a go-to for school mornings, last-minute brunches, and the kind of cozy weekend breakfasts that make the whole kitchen smell like a bakery.

Ingredients

• Refrigerated jumbo flaky biscuits (16 oz can): Choose a flaky style for airy, layered centers. Pillsbury Grands or store-brand equivalents work well. Keep the dough chilled until cutting for clean pieces that roll into tidy rounds.
• Vegetable oil (about 4 cups): Use a neutral oil with a high smoke point. You want at least 2 inches of oil in the pot so the donut holes float and brown evenly.
• Powdered sugar (1 1/2 cups): Sifts easily into a smooth glaze that sets into a thin, glossy coating. If lumpy, whisk longer or sift before mixing.
• Vanilla extract (2 teaspoons): Real vanilla adds bakery-style warmth to the glaze. Use pure extract for best flavor and aroma.
• Whole milk (3 tablespoons): Thins the glaze to the perfect drizzling consistency. Adjust by a teaspoon at a time if needed.
• Optional cinnamon sugar (1/4 cup sugar + 1 tablespoon cinnamon): A quick, cozy alternative to glazing. Sprinkle over warm donut holes for a classic finish.

Instructions

Heat the oil: Pour about 4 cups of vegetable oil into a heavy-bottomed pot, ensuring at least 2 inches of depth. Heat over medium-high until the oil reaches 350 degrees F, checking with a reliable deep-fry thermometer. Steady temperature prevents greasy dough and ensures even browning. Set up a draining station: Line a baking sheet with paper towels and place it next to the stove. Position a wire rack over another sheet for glazing later. Having everything ready makes the frying process smooth and safe. Make the glaze: In a medium bowl, whisk together 1 1/2 cups powdered sugar, 2 teaspoons vanilla, and 3 tablespoons milk until smooth and pourable. If too thick, add milk 1 teaspoon at a time. If too thin, whisk in a little more powdered sugar. Cut and shape the dough: Open the can of biscuits and separate them. Using clean kitchen scissors, cut each biscuit into 6 equal pieces. Roll each piece between your palms to form a smooth ball so they fry evenly and resemble classic donut holes. Fry in batches: Using a slotted spoon, carefully lower several donut holes into the 350-degree F oil. Do not overcrowd, or the temperature will drop. Fry 1 to 2 minutes per side, turning as needed, until deep golden brown and puffed. Drain and cool slightly: Transfer cooked donut holes to the paper towel-lined sheet to drain. Let them cool for a minute or two so the glaze adheres without melting off completely. Glaze or sugar-coat: Dip each warm donut hole into the vanilla glaze using a fork or tongs, letting excess drip back into the bowl, then set on the wire rack to dry. For cinnamon sugar, sprinkle the mixture over warm donut holes and toss gently to coat.

Storage Tips

Let donut holes cool completely before storing so condensation does not make them soggy. For short-term storage, place them in an airtight container with a sheet of parchment between layers and refrigerate for up to 3 days. To reheat, warm on a baking sheet at 300 degrees F for 6 to 8 minutes or microwave in short bursts until just warm. For freezing, spread cooled donut holes in a single layer on a baking sheet, freeze until solid, then move them to a freezer bag and press out excess air. They keep well for up to 2 months. Thaw at room temperature 30 to 45 minutes, then refresh in a low oven to restore crispness before glazing or dusting with sugar.

Ingredient Substitutions

If you are out of whole milk, thin the glaze with water until you reach a pourable consistency; it will be slightly less rich but still delicious. Replace vegetable oil with canola, peanut, safflower, or sunflower oil for frying; avoid olive oil due to its low smoke point. For flavor twists, add 1/4 teaspoon almond extract or a pinch of cinnamon to the glaze. Want a chocolate finish? Whisk 2 tablespoons unsweetened cocoa into the powdered sugar and adjust milk as needed. If you only have standard-size biscuits, that works too; the yield will change slightly, but cut each biscuit into 4 to 6 pieces and proceed.

Serving Suggestions

Serve these donut holes warm on a platter with small bowls of glazes and toppings: classic vanilla, cinnamon sugar, chocolate drizzle, or even maple glaze with a pinch of sea salt. For brunch, pair with hot coffee, chai, or cold brew, and balance the sweetness with fresh berries or a citrus salad. If you are setting up a breakfast bar, add a bowl of powdered sugar for dusting and a bottle of warm honey for drizzling. For gatherings, thread a few donut holes onto skewers, glaze, and sprinkle with colorful sanding sugar for a festive touch.

Cultural Background

America’s love for donuts has deep roots, with regional spins from yeast-raised rings to cake-style crullers. Donut holes became popular as a playful offshoot, often associated with the centers cut from ring donuts. This shortcut version, using refrigerated biscuits, is a distinctly home-cook innovation that emerged from the desire to capture bakery flavor without a long dough-making process. It channels the nostalgia of classic dough shops while leaning into the convenience many American kitchens rely on, making freshly fried treats achievable with just a can opener and a pot of oil.

Seasonal Adaptations

In fall, add 1 teaspoon ground cinnamon and a pinch of nutmeg directly to the glaze or toss finished donut holes in pumpkin spice sugar. In winter, whisk a splash of peppermint extract into the glaze and top with crushed peppermint candies. Spring loves a lemon twist: add 1 teaspoon lemon zest to the glaze and swap half the vanilla for fresh lemon juice. For summer gatherings, drizzle with strawberry or blueberry sauce and add a little lemon zest to keep flavors bright.

Meal Prep Tips

To streamline your morning, pre-cut and roll the biscuit pieces the night before and refrigerate them on a parchment-lined tray covered lightly with plastic wrap. Mix the glaze in a jar, cover, and chill; bring to room temperature and whisk before using. Fry the donut holes straight from the fridge, adding a minute if needed for the centers to cook through. For batch cooking, fry, cool, and freeze unglazed donut holes, then reheat in the oven and glaze right before serving. Store leftovers with parchment between layers to preserve their finish.

There is something magical about passing a plate of warm donut holes around the table and watching hands immediately reach for them. Whether you glaze, sugar, or eat them plain, this quick method is a keeper. Make a batch, make a memory, and enjoy every warm, sweet bite.