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–+ servings

Biscuit Dough Donut Holes

Golden, tender donut holes made from biscuit dough, tossed in cinnamon sugar, and paired with a simple chocolate dipping sauce.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • Heavy pot, high-sided frying pan, or Dutch oven
  • Deep-fry thermometer
  • Slotted spoon or spider strainer
  • Cooling rack or paper towels
  • Mixing Bowls
  • Measuring cups and spoons
  • Microwave-safe bowl

Ingredients
  

For the Donut Holes:

  • 1 8-count can of Pillsbury Grands (or other buttermilk-style biscuit dough, not flaky layers)
  • vegetable oil for deep frying about 1/2 bottle
  • 1/3 c granulated sugar
  • 1 T ground cinnamon

For the Chocolate Dipping Sauce:

  • 1 c semi-sweet chocolate chips
  • 1/2 c heavy whipping cream

Instructions
 

  • Pull out your ingredients, tools and equipment. If using paper towels, arrange them on a plate or rack so they are ready when it’s time to transfer the hot donuts.
  • In a large, heavy pot, heat 1 inch of oil over medium-high until it reaches 350°F. Check temp with deep-fry thermometer if you have one.
  • Open the biscuit dough and cut each biscuit into 4 equal pieces. Loosely roll into balls.
  • Fry the dough balls in small batches for 2–3 minutes, turning gently with heat-safe tongs or slotted spoon until golden on all sides.
  • Remove donuts and drain on paper towels or a cooling rack.
  • Combine sugar and cinnamon in a shallow bowl. Roll warm donut holes in the mixture to coat.
  • For the chocolate sauce, microwave the chocolate chips with the cream for 30–45 seconds. Stir until smooth.
  • Serve donut holes warm with chocolate sauce for dipping. Or hand-dip them and transfer to serving plates.
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