National Cream-Filled Donut Day | Vanilla Cream Biscuit Donuts
Did you know that you can make donuts, real big flakey ones, with biscuit dough? Well, you can and I’m going to show you the recipe today. Although I do use the term “recipe” loosely since it’s just oil and pre-made biscuit dough. The vanilla filling is from scratch though so it totally counts.
I was going to use my donut hole maker again for this dish because that contraption is just awesome, but then I saw other people making donuts with biscuits and I’m like, uh yes sirree that’s what I’m gonna do.
And is it totally weird that I love the smell of uncooked biscuit dough? ‘Cause I do and I make no apologies. I take a big whiff after my heart beats slow from the scare of the pop the biscuit container makes when it opens. Seriously, isn’t there an easier way to open the can of biscuits??? (I suppose I could make my own biscuits, but God, I’m feeling just so lazy lately.) I anticipate the can busting open, but I still jump every time.
Anyway, will I convert all future donut adventures to these biscuit donuts? No. Don’t get me wrong, they are great, but they are also massive. I’m not sure that I should be eating massive donuts like these every time I go to make donuts. Or should I?….
Okay, okay, now that I have experienced biscuit donuts, my world has been changed. Yours will too, just make and see! Happy National Cream-Filled Donut Day!
Vanilla Cream Biscuit Donuts
- 1 can of refrigerated flaky biscuits
- 5 cups canola oil
- 1 cup sugar
- 1 Tbsp ground cinnamon
- 1 cup unsalted butter, softened
- 3 1/4 cups powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla
- In a Dutch oven, heat oil over medium-high until it reaches 375*F. Four at a time, drop biscuits into the hot oil and fry for 5 minutes, flipping over halfway through. Meanwhile combine the sugar and cinnamon into a small bowl.
- Remove biscuit donuts from the hot oil, place them on a paper towel-lined plate and toss with the cinnamon sugar. Once the donuts have cooled slightly, poke a hole in the side of each and fill with vanilla cream (below).
- In the bowl of a stand mixer, combine butter and powdered sugar. Beat on low until fully combined. Increase speed to high for another couple of minutes.
- Add milk and vanilla and beat for 2 minutes on medium speed, scraping down sides of bowl as needed.
Tomorrow: National Linguine Day