Melt In Your Mouth Doughnuts, Made At Home! (Foolproof and GREAT For Beginners!)

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melt in your mouth doughnuts

Look at that photo. Is your mouth watering yet? How about if I told you that you could make these amazing treats, serving them warm and golden to your family, with no knowledge whatsoever of yeast or dough, no special equipment other than what you likely have on hand, and have them done start to finish in under ten minutes, including prep time?

I sound like an infomercial, don’t I? I bet you’re half expecting me to cock one eye
“ShamWOW! You’ll just say, WOW!”

Seriously though, we Southerners (and humans in general), love our doughnuts. Mama says you always need to drink a diet coke with doughnuts because it cancels out the calories. This is what she and Aunt Sue did the time they were in Gatlinburg, and stopped by the Krispy Kreme. They got one dozen hot doughnuts (the ultimate in luxury!) and two diet cokes. By the time they got back to the hotel, they had eaten the entire dozen! They had the good sense to throw away the doughnut box (hiding the evidence) before they got to the room but then discovered their husbands were waiting on them so they could go out to eat. Still, by then there were stuffed (and feeling slightly ill) and couldn’t stand eat!

Now one of the great things about these is that you don’t have to run to Krispy Kreme or Dunkin’ and you don’t have any evidence to hide! The most important thing though is that they begin with CANNED BISCUITS! Seriously!! No, they do NOT taste anything like a biscuit when you are done. They taste every bit as melt in your mouth good as they look!

Ingredients For Canned Biscuit Doughnuts

Ingredients For Canned Biscuit Doughnuts

The ingredients are simple and as I said before, you likely have them on hand. You’ll need vegetable oil and canned biscuits for the doughnuts and margarine, cinnamon, and sugar for the coating.

For the biscuits, I get cheapie generic Texas style, but any style at all will do, just don’t get the flaky layers because they will absorb the oil whereas normal biscuits won’t if we get our oil hot enough before frying them. When I was done, you couldn’t tell a difference in my oil level from when I started! :)

Cinnamon Sugar Mixture

Cinnamon Sugar Mixture

In a bowl, stir together cinnamon and sugar.

Melt a stick of margarine and place the margarine and cinnamon sugar bowls side by side so we’ll be able to use them as soon as the doughnuts are done.

Cutting out centers of canned biscuits to make doughnuts

Cutting out centers of canned biscuits to make doughnuts

Now you can go buy a doughnut cutter or some other fancy finagled device (which I actually have tucked away in the dark recesses of my kitchen drawers) but I like to show y’all how to do things the simple way. I’m a big fan of not over complicating a simple matter. For that very reason, we are going to just use a plain old bottle cap to cut the centers of our doughnuts out. I love y’all so much that I drank a Diet Dr Pepper just to have this for you. Oh, the sacrifices I make for my Southern Plate family!!

Cut out the holes in every doughnut, reserving them to cook along with the doughnuts.

Voila, our doughnuts are done!

These are my every day dishes, which I love. You always remember the dishes you ate on growing up. Ours had little green flowers going around the outside of the plates and my grandmother’s had little blue flowers. When I chose these dishes, I wanted my kids to remember a colorful rainbow. They just seemed happy and reminded me of what a childhood should be like, don’t you think?

Pour your oil in a skillet. You need a little less than a half inch. Heat your oil on medium to medium high for several minutes. We want it to be hot so that our doughnuts are instantly seared when they enter it. This prevents them from absorbing too much of the oil and being soggy.

Doughnut Hole sizzling

Doughnut Hole sizzling

To test my oil, I put a doughnut hole in it. It should sizzle and bubble around the edges and then you know its hot enough.

Now I put all of my doughnuts in at once. If your skillet isn’t big enough you may have to do them in batches. By the time you have put them all in, some may already be ready to turn. It takes less than a minute for them to be ready to turn over.

This is how they look, nice and golden. Turn them all over and let them cook until the undersides are this way. All in all, this should take less than two minutes.

Remove cooked doughnuts from oil and place on paper towel lined plate.

Now do the same thing with the doughnut holes.

Here is our plate of cooked doughnuts, now lets add a little bit of heaven to them!

The doughnuts should have cooled slightly so that you can handle them but they will still be very warm.

Pick each one up and dip both sides in melted margarine…

The press them down into the cinnamon sugar on both sides. Repeat with all doughnuts and doughnut holes. Eat them warm. They will positively melt in your mouth, they are so good!

No one will believe you started out with canned biscuits so lets just keep that little tidbit to ourselves ~grins~

melt in your mouth doughnuts

Melt In Your Mouth Doughnuts
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 ten count can Texas style biscuits (or your preference, just not flaky layers)
  • 1 Cup Sugar
  • 1½ Tablespoon cinnamon
  • 1 stick margarine, melted
  • Vegetable Oil For Frying
Instructions
  1. Pour oil into skillet to the depth of a little less than ½ an inch and heat on medium to medium high for about five minutes. In a bowl, melt margarine. In a separate bowl, combine cinnamon and sugar.
  2. Using a plastic bottle cap, cut the center out of each biscuit. Drop dough into hot oil, watching carefully and turning when golden. Once doughnuts are golden on both sides, remove to paper towel lined plate. Repeat until all dough is cooked, including doughnut holes.
  3. Dip both sides of each doughnut into melted margarine, then press both sides into cinnamon sugar mixture. Serve warm.

 

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Comments

  1. Deanna says

    My mom use to make a version of this many years ago…melt 1/2 stick butter in cake pan, dip both sides of can biscuit in butter and place in pan. Sprinkle cinnamon cigar on top and bake. Yum yum!

  2. Donna Sue says

    My Mom made this for us growing up and I still making them. I love the food that my Mom and Grandma taught me. Those kind of memories are irreplaceable. Using the things we raised and didn’t have to buy so much to make our hearts and stomachs full.

    • says

      Hey! I am not entirely sure I’ll get to go and if I do, it will be one of those days where we leave when we are ready and get there when we get there, lol. I’m afraid with my family that is very unpredictable. We do enjoy meandering on our Saturdays out.:) So I don’t know what time I’ll get there or how long it will take us to shop. I’m always happy to sign anything if I run into you but I don’t want you to have to stake out Swiss Pantry (but they would feed ya well!). However, I do have some more book plates left if you’d like to send in for some!

  3. Donna Sue says

    Thanks for answering me back I love visiting the Swiss Pantry and they sure do have the best food. The people there are very friendly. I also love going to Falls Mill in Belvidere and Hammer’s store in Winchester. I will send in for you bookplate that’s awesome to know. Thanks so much. Blessings to you and your family.

  4. Suzette Hilis says

    I have not made these in years, so tonight I decided to make them. I did everything that I was supposed to do. Then I sat down to eat one and it was still very doughy in the middle so I put them back in the oil, and oh my gosh the sugar just melted on the donut making a wonderful coating. Only suggestion if you do this do not put them on a papee towel they will stick. Oh so yummy.

  5. WooWoo says

    These are delish! I like the sugar dipped or making a glaze for them. One hint: when you take the donuts out if the tin, let them sit for at least 5 mins after taking the hole out, they are bigger & fluffier. And using 2 chop sticks or kabob skewers are the best way to turn them over.

  6. Ellie Woodson says

    Love the donuts, but I just have to compliment you on the dishes you chose for your children. It makes my heart happy to read that you put such thought into choosing a rainbow for your children to remember. I’m sure that’s just the tip of the iceberg of the special things you do for your kids. Way to go & thanks for the inspiration!

  7. Pam says

    I made these today for the first time. The donut holes were fine, but the doughnuts were raw in the middle. I couldn’t fry them any longer, as they were getting too dark. My oil was at 350 degrees. Where did I go wrong?

  8. Ashley says

    Yikes! I accidentally bought the darn FLAKEY buttermilk biscuits! (Which apparently I was being yesterday at the store…not paying attention) Has anyone tried using these?!? Will they still work? What about baking them instead of frying??
    Thanks in advance for the help :)

Trackbacks

  1. […] Brandon said this was the quickest he has ever made breakfast. It only took him about 15 minutes total, including prepping and cooking. All he did was heat the oil, cut the holes out with a bottle cap, dropped the doughnuts and doughnut holes into the oil, melted the butter and mixed the cinnamon and sugar, and rolled the doughnuts into the mixture. For the recipe, check out Southern Plate. […]

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