Honey Doughnut Holes
This recipe offers a quick and delightful way to create homemade honey doughnut holes using refrigerated biscuits. Deep-fried until golden and fluffy, these simple treats are then adorned with a sweet topping of whipped cream and honey, perfect for a fast dessert or snack.
Equipment
- 1 Deep Pot or Dutch Oven For safe deep-frying
- 1 Slotted Spoon or Spider For removing doughnuts from hot oil
- 1 Plate Lined with Paper Towels For draining excess oil
- 1 Small Bowl For mixing honey and whipped cream
- 1 Candy/Deep-fry thermometer Crucial for maintaining oil temperature
Ingredients
Main
- 2 cups vegetable oil
- 1 can 16.3 oz Pillsbury™ Grands!™ Flaky Layers refrigerated Honey Butter biscuits
- 1 cup whipped cream topping from aerosol can
- 2 tablespoons honey
Instructions
- Pour 2 cups of vegetable oil into a deep pot or Dutch oven and heat over medium-high heat to 350-375°F (175-190°C). Use a candy/deep-fry thermometer to monitor the temperature.
- While the oil heats, separate the Pillsbury™ Grands!™ Flaky Layers refrigerated Honey Butter biscuits into individual pieces.
- Carefully place 3-4 biscuit pieces into the hot oil, ensuring not to overcrowd the pot.
- Fry the biscuit pieces for about 1-2 minutes per side, or until they are golden brown and puffed up.
- Using a slotted spoon or spider, carefully remove the cooked doughnut holes from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
- Repeat the frying process with the remaining biscuit pieces, adjusting the heat as needed to maintain the oil temperature.
- In a small bowl, combine the 1 cup of whipped cream topping and 2 tablespoons of honey, stirring gently to incorporate.
- Arrange the warm doughnut holes on a serving platter.
- Top each doughnut hole with a dollop of the honey whipped cream mixture.
- Serve immediately while warm for the best taste and texture.
Notes
1. Oil Temperature is paramount. Maintaining a consistent temperature of 350-375°F (175-190°C) is key to preventing greasy doughnuts and ensuring they cook through evenly. Too low, they absorb oil; too high, they burn outside before cooking inside.2. Do not overcrowd the pot when frying, as this will drop the oil temperature significantly. Fry in small batches to maintain even cooking.3. Ensure proper drainage on paper towels immediately after frying to remove excess oil, which contributes to a lighter, less greasy doughnut.4. These doughnut holes are best served warm, as soon as they're made. Consider a dusting of powdered sugar or cinnamon sugar as an alternative topping.