Half biscuit, half doughnut, and stuffed with Nutella, these Biscuit Doughnuts are sweet, fluffy, and so fun to make! Make them fresh for a breakfast treat or a satisfying dessert.
Table of Contents
What Are Biscuit Doughnuts?
A fun mashup of recipes, biscuit doughnuts, also known as doughscuits, are a type of fun homemade doughnut made out of biscuit dough. There are endless flavor variations and methods of preparation. However, they’re always made with a base of pre-made biscuit dough that is fried or baked like a doughnut!
We love to stuff ours with homemade Nutella for a rich chocolatey interior and soft, fluffy exterior that will have you drooling.
Ingredients You’ll Need
Thanks to the use of pre-made dough, the ingredient list for biscuit doughnuts is short and sweet. Here’s what you’ll need:
- Biscuit Dough – We love to use Grands! Flaky Layers Original Biscuits, because they’re large, easy to work with, and full of mouth-watering buttery flavor.
- Nutella – Feel free to use homemade or store-bought Nutella or chocolate spread for the filing.
- Cinnamon and Sugar – These ingredients are combined to use as a coating, making your doughscuit extra sweet.
- Oil – Used for frying to create the crisp, golden, doughnut-like exterior we’re looking to achieve.
If you know us, you know we’re all about all things chocolate. However, the filling options for biscuit doughnuts are endless! Some other great options include:
- Vanilla Cream
- Jam (Cherry, Strawberry, Etc.)
- Coffee Custard
- Peanut Butter Frosting
There’s a lot going on with this doughscuit recipe. So, we like to keep the topping fairly simple with just a sprinkling of cinnamon and sugar, but feel free to go crazy making your biscuit doughnuts extra fancy or sweet! Some alternative toppings include:
- Powdered Sugar Glaze
- Vanilla or Chocolate Icing
- Powdered Sugar
- Melted Chocolate
- Decorations (Sprinkles, Fruit, Chocolate Chips, Coconut Flakes, Etc.)
How to Make Fried Biscuit Doughnuts
Better than store-bought doughnuts, doughscuits are quick, easy, and fun to make!
- Prepare the Dough. Use a rolling pin to flatten out each biscuit into a ¼-inch thick disc.
- Fill. Dollop a scoop of Nutella on top of half of the biscuits. Layer the remaining biscuits on top, pinching the edges between your fingers to make a seal.
- Fry. Place the raw biscuit doughnuts into a large pot of hot oil, and fry them on both sides until they’re golden brown. Transfer them to a paper towel to drain the excess oil, and repeat until all of the doughscuits have been fried.
- Coat. Let the dough cool slightly so it’s easy to handle but still pretty hot. Then, roll each piece in a bowl of cinnamon sugar, and dig in while they’re warm!
Note: Make sure you fry your biscuit doughnuts long enough! Otherwise, they’ll be doughy and raw in the center. If this happens, they can still be saved! Just pop them in the oven at 350° Fahrenheit, and let them cook for 10-12 minutes or until they’re cooked all the way through.
Air Fryer Option
If you want a slightly healthier option or don’t want to go through the hassle of frying your biscuit doughnuts, they work great in
- Prepare the dough as usual.
- Then, working in batches so as not to overcrowd
the air fryer, place the doughscuits in a greased air fryerbasket. Cook for 4-5 minutes at 350° Fahrenheit or until they’re golden and cooked all the way through, flipping them over after every 2 minutes.
- Coat your biscuit doughnuts in cinnamon sugar while they’re warm.
- Repeat the process, greasing
the air fryerbasket as needed until all the dough has been fried.
How to Store
Biscuit donuts are best enjoyed right away while they’re still warm! However, if you happen to have leftovers, let them cool completely. Then, place them in an airtight container or sealable bag, and store them in the fridge for up to 2 days.
When you’re ready to eat, we recommend popping them in
Common Questions About Biscuit Doughnuts
When it comes to frying, you want to use a neutral-flavored oil that has a high smoke point. For this recipe, we recommend vegetable oil.
However, canola oil, vegetable oil, corn oil, grapeseed oil, or safflower oil can be used in its place. Just keep in mind that the flavor of your biscuit doughnuts may change slightly based on the oil you choose.
Yes! We’re partial to Grands!, but any refrigerated biscuit dough you like best can be used.
We haven’t tested it, but it should work just fine! Your biscuit doughnuts won’t be quite as crisp or golden brown. Prepare the dough, and arrange the doughnuts on a greased baking sheet. Bake them at 350° Fahrenheit until they’re golden brown and cooked halfway through, flipping them over halfway.
More Sweet Breakfasts That Double As Desserts
Looking for more breakfast recipes that satisfy your sweet tooth? Try out some of our favorites below!
- Cinnamon Bun
Air FryerFrench Toast
- Pistachio Walnut Cinnamon Rolls
- Strawberry Cheesecake French Toast Buns
- Baklava Puff Pastry Cinnamon Rolls
Nutella Stuffed Biscuit Doughnuts
- 1 can biscuit dough such as Grands! Flaky Layers Original Biscuits
- ¾ cup Nutella
- ¼ cup cinnamon
- ¼ cup granulated sugar
- Vegetable oil for frying
- Combine the cinnamon and sugar in a shallow bowl. Set aside.
- Working one at a time, use a rolling pin to flatten each piece of biscuit dough into a disc roughly ¼-inch thick. Repeat until all the dough has been flattened.
- Dollop a spoonful of Nutella in the center of half the dough rounds.
- Place a piece of dough on top of each disc topped with Nutella. Use fingers to pinch the edges together, sealing the dough.
- In a large pot, heat enough oil to submerge the dough to 350° Fahrenheit.
- Working in batches, place each biscuit doughnut in the oil. Cook 4-5 minutes on each side or until they’re golden brown and cooked all the way through.
- Set aside on a paper towel, and repeat until all the dough has been fried.
- Roll each biscuit doughnut in the bowl of cinnamon sugar, and enjoy warm!
- Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition information is automatically calculated, so should only be used as an approximation.