Fasting Doughnuts from Biscuit Dough
- One or more cans of el-cheapo biscuits. [Do NOT get fancy ones.]
- Vegetable oil or whatever you use for frying
- Toppings (sugar, cinnamon, etc.)
Heat the oil. I have no idea how hot, just hot enough to fry dough without turning it black. Adjust your temperature if the first ones are either browning too quickly (they won’t have time to cook in the middle) or are sitting in there so long they get soggy. (Yuck!)
Have a plate with paper towels or brown paper ready for the doughnuts. Take each biscuit and split it horizontally so you have two thin rounds. Rarely do they come out nicely – don’t worry about it. Tear a hole in the middle and drop it into the oil. Don’t fry more than six at a time or the oil temperature will drop. This doesn’t take long at all so don’t go do something else while you’re waiting for them to fry. Not more than a minute on a side depending on oil temperature. Flip them over to brown the other side. Scoop them out with a slotted spoon and let them drain on the plate while you get the next batch in.
As soon as the next batch is in, quickly transfer the just-cooked doughnuts to another plate or bowl and sprinkle with sugar. You want to do this while they’re still hot. Alternately you can have a brown paper bag (like a lunch bag) with sugar in it to shake them in but while you’re doing this the batch in the pot may be burning. I’ve done this both ways and it doesn’t make much difference.
In about ten minutes you can have 40 doughnuts ready! Eat them while they’re warm. They don’t improve with sitting about.