I love making these 2-Ingredient Donuts whenever I want something sweet without spending hours in the kitchen. With just a can of refrigerated biscuit dough and melted butter, I can create warm, golden, fluffy donuts in minutes. They are crispy on the outside, soft on the inside, and perfect for coating in cinnamon sugar or drizzling with a simple glaze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can (16.3 oz) refrigerated biscuit dough (such as Pillsbury Grands)
½ cup melted butter
Vegetable oil for frying
Optional toppings:
Cinnamon sugar
Glaze
Directions
I start by heating vegetable oil in a deep fryer or a large heavy pot over medium heat. I make sure the oil reaches about 350°F (175°C). I use enough oil so the donuts can fully submerge and fry evenly.
Next, I open the can of biscuit dough and separate each biscuit. I use a small round cutter or even the top of a bottle cap to cut out the center of each biscuit, forming a donut shape. I keep the small cut-out centers to fry as donut holes.
Once the oil is hot, I carefully place a few donuts into the oil at a time. I avoid overcrowding the pot. I fry them for about 1 to 2 minutes per side, turning them once, until they become golden brown.
I remove the donuts with a slotted spoon and place them on paper towels to drain excess oil.
While the donuts are still warm, I dip them into melted butter. Then I roll them in cinnamon sugar or drizzle them with glaze. I serve them immediately while they are warm and soft.
Servings and Timing
I usually get about 8 large donuts from one can of biscuit dough, plus several donut holes from the centers.
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
These donuts are best enjoyed fresh and warm, right after frying and coating.
Variations
I sometimes switch things up depending on what I am craving. Instead of cinnamon sugar, I use powdered sugar for a lighter coating. I also like adding a little nutmeg to the cinnamon sugar for a classic donut shop flavor.
For a chocolate version, I drizzle melted chocolate over the cooled donuts. I can also fill the donuts with jam or chocolate spread by piping it into the side after frying.
If I want a richer glaze, I mix powdered sugar with milk and a splash of vanilla extract until smooth, then dip the tops of the donuts directly into the glaze.
Storage/Reheating
I find these donuts taste best the same day I make them. If I have leftovers, I store them in an airtight container at room temperature for up to 1 day.
To reheat, I warm them in the microwave for about 8 to 10 seconds. I avoid overheating because they can become tough. If I want to refresh the texture slightly, I place them in a warm oven at 300°F for about 5 minutes.
FAQs
Can I bake these donuts instead of frying them?
I can bake them at 375°F for about 10 to 12 minutes, but I find the texture is more biscuit-like and less crispy compared to frying.
How do I know when the oil is ready for frying?
I use a thermometer to check for 350°F. If I do not have one, I drop a small piece of dough into the oil. If it sizzles and rises to the top quickly, the oil is ready.
Can I use a different brand of biscuit dough?
I can use any refrigerated biscuit dough. I just make sure it is the flaky or standard style and not pre-sweetened varieties.
Why are my donuts greasy?
If my donuts turn out greasy, it usually means the oil temperature was too low. I keep the oil around 350°F to ensure they cook quickly and do not absorb excess oil.
Can I make the glaze ahead of time?
I can prepare the glaze in advance and store it covered at room temperature for several hours. If it thickens, I stir in a small amount of milk to loosen it before using.
Conclusion
I enjoy making these 2-Ingredient Donuts because they are quick, simple, and incredibly satisfying. With minimal ingredients and effort, I can create a warm homemade treat that feels special. Whether I coat them in cinnamon sugar or drizzle them with glaze, they always turn out delicious and comforting.
📖 Recipe:
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2-Ingredient Donuts
- Total Time: 20 minutes
- Yield: 8 donuts plus donut holes
- Diet: Vegetarian
Description
These easy 2-Ingredient Donuts are made with refrigerated biscuit dough and melted butter for a quick, warm, and fluffy treat. Crispy on the outside and soft on the inside, they are perfect coated in cinnamon sugar or drizzled with glaze.
Ingredients
1 can (16.3 oz) refrigerated biscuit dough (such as Pillsbury Grands)
1/2 cup melted butter
Vegetable oil for frying (enough for deep frying)
Optional: cinnamon sugar for coating
Optional: powdered sugar glaze
Instructions
- Heat vegetable oil in a deep fryer or large heavy pot over medium heat to 350°F (175°C), ensuring there is enough oil for the donuts to fully submerge.
- Open the can of biscuit dough and separate the biscuits. Use a small round cutter or bottle cap to cut out the center of each biscuit to form a donut shape. Reserve the centers for donut holes.
- Carefully place a few donuts into the hot oil without overcrowding. Fry for 1 to 2 minutes per side, turning once, until golden brown.
- Remove donuts with a slotted spoon and place on paper towels to drain excess oil.
- While still warm, dip donuts into melted butter, then roll in cinnamon sugar or drizzle with glaze as desired.
- Serve immediately while warm and soft.
Notes
For a lighter coating, use powdered sugar instead of cinnamon sugar.
Add a pinch of nutmeg to the cinnamon sugar for a classic donut shop flavor.
For chocolate donuts, drizzle melted chocolate over cooled donuts.
Fill donuts with jam or chocolate spread by piping filling into the side after frying.
Store leftovers in an airtight container at room temperature for up to 1 day.
Reheat in the microwave for 8 to 10 seconds or in a 300°F oven for 5 minutes.
Baking option: Bake at 375°F for 10 to 12 minutes for a softer, biscuit-like texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 340 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
