We found this recipe in the "Fake It, Don't Make It" section of my Real Simple magazine and tried it out last night. So fast, so easy, and really, really good (so long as you don't let Blake burn the donuts).
- 3/4 cup vegetable oil
18-count package large refrigerated biscuits (such as Pillsbury Grands) (or the equivalent in homemade biscuit dough) 1/2cup sugar 1/4teaspoon ground cinnamon
Heat 1/2 cup of the oil in a medium skillet over medium-low heat (and yes, if the temp is any higher, the donuts will be crispy).
Place the biscuits on a cutting board. Using a 1-inch round cookie cutter or equivalent (we just cut out holes with a knife), cut a hole in the center of each biscuit, reserving the extra dough for "holes."
Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1 1/2 minutes per side. Transfer to a wire rack or paper towel-lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes.
In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.
Yield: Makes 8 doughnuts, plus holes.