From Christy Clanton
That’s right I said it…. “Canned” Biscuits. I have tried all sorts through the years and Pillsbury Grands makes a good-looking big one, but I would stay away from the Flaky layer ones. I have had some of the flaky turns out well, but they can turn out much greasier than the other biscuits if the oil temp isn’t just right. Honestly, I grew up on the old cheapy small biscuits and I personally like them the best. They cook the fastest and you don’t have to worry about a doughy center from being undercooked. As easy as these are to make, they are cheap (ahem, budget-friendly). My mom made these for me and her mom for her before that. Now my maw maw Louise’s homemade biscuits are world famous, but she was known to dabble in the art of canned biscuitry on weeknights.
Recipe for Canned Biscuit Donuts
Ingredients
1 ten-count can of biscuits (or your preference)
Peanut or Vegetable Oil for frying
A cup or two of Powdered sugar OR a Cinnamon Sugar mix (1 cup sugar mixed with 1-2 tablespoons of cinnamon) Coating possibilities are endless!
Directions
Preheat your frying oil in a heavy pot to about 350 degrees. (Honestly, I never really monitored the temperature.) Make sure it is hot enough to start cooking the donut as soon as it touches the oil, but not hot enough to turn it into a movie prop from the House of Dragons.
Use a small round cookie cutter to make holes in the center of your biscuits. Life Hack: If you don’t have a cookie cutter or are a DIY MacGyver, you can substitute the cutter with a soda bottle lid. It’ll look the same and no one will be the wiser!
Fry your donuts in batches of 1 or 2 at a time. Each side will only take a minute or less before it is a dark golden brown and you need to turn it over. I usually start with the donut holes first to test my oil temperature to make sure it is right before throwing in the big boys at the risk of wasting them.
Place them on paper towels or a cooling rack when done. After cooling and draining very briefly, toss in the powdered sugar or sugar mixture. You still want them to be very warm just need to get some of the excess grease off, so it doesn’t clump up your sugar.
Enjoy them Now. You will never suspect or taste canned biscuits, but you need to eat them while they are fresh.
** After they sit for a while they go back to tasting like a canned biscuit with sugar on it.