Honey Doughnut Holes
This recipe quickly transforms refrigerated honey butter biscuits into delightful doughnut holes. They are deep-fried until golden, then garnished with whipped cream and a drizzle of honey, offering a simple yet satisfying sweet treat perfect for any occasion.
Equipment
- 1 Deep Pot or Dutch Oven For safe deep frying
- 1 Slotted Spoon or Spider For removing doughnuts from oil
- 1 Candy Thermometer Crucial for monitoring oil temperature
- 1 Wire Rack For draining excess oil
- 1 Tongs For handling biscuits safely in hot oil
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 vegetable oil into a deep pot or Dutch oven, ensuring there is at least 2-3 inches of oil for frying.
- Heat the oil over medium heat to 350-375°F (175-190°C), monitoring with a candy thermometer.
- Carefully separate each refrigerated biscuit into 3-4 smaller pieces or desired 'doughnut hole' size.
- Using tongs, gently place 4-6 biscuit pieces into the hot oil, being careful not to overcrowd the pot.
- Fry for 1-2 minutes per side, turning with a slotted spoon, until golden brown and cooked through.
- Using the slotted spoon, remove the fried doughnut holes and transfer them to a wire rack lined with paper towels to drain excess oil.
- Repeat the frying process with the remaining biscuit pieces, ensuring the oil temperature stays consistent between batches.
- Arrange the warm doughnut holes on a serving platter.
- Top each doughnut hole with a dollop of whipped cream topping.
- Drizzle generously with honey and serve immediately.
Notes
Maintaining the correct oil temperature, ideally between 350-375°F (175-190°C), is paramount to prevent greasy or burnt doughnut holes; use a candy thermometer. Fry in small batches to avoid dropping the oil temperature too drastically. For enhanced flavor and a slightly less sweet profile, consider making a simple glaze with powdered sugar and a touch of milk or water, or a cinnamon-sugar coating, instead of or in addition to the whipped cream and honey. Ensure biscuits are thoroughly cooked through the center before removing from oil. Serve immediately for best texture.