It’s national doughnut day, guys! The official celebration day of our favorite glazed heart attack rings. For the occasion, I thought I’d jump on the bandwagon and share a doughnut recipe, too. Some of my favorite doughnuts are the ones you can get at Chinese buffets. They’re covered in sugar and definitely not the best thing for you to eat, but they’re the epitome of comfort food. Plus, they’re super easy to make.
1 can refrigerated biscuits
1/3 cup sugar
oil for deep frying
1. Pour oil into deep fryer or deep skillet. Use enough oil to line the pan a couple of inches deep.
2. Cut each biscuit into quarters. Roll each quarter into a ball.
3. When the oil is heated, carefully drop dough balls into the fryer. The ball will usually turn itself over when the bottom side is done frying. If it doesn’t make sure to flip them to keep them from burning.
4. Remove dough balls when both sides are golden brown and drain on paper towels.
5. Pour sugar into small container. After the dough balls have cooled slightly, toss them in the sugar. Make sure to coat them completely.
This recipe is really versatile toppings wise, so if you want to change it up and use something different than sugar go for it. You can use sugar, a mix of sugar and cinnamon, or even powdered sugar if you’re more in the mood for funnel cake bites than doughnuts. Dip them in icing or glaze, too, if you want some more traditional, bit sized doughnuts. Either way, they’re good and they’re a great feel good snack.