Biscuit Dough Dougnuts

Unless you’ve been living under a rock, you probably know that the Opening Ceremonies of the XXX Olympiad, or 2012 Summer Olympics, happen tonight in London.  Because the Olympics have sixteen days of events, plus the night of the Opening Ceremonies, we’re celebrating with sixteen days of recipes, plus today’s post for the Opening Ceremonies.  I had a fun time collecting recipes and Olympic trivia to share, and I can’t wait to tune in tonight to see if London’s Opening Ceremonies can top last year’s at Beijing.

The organizers of this year’s Opening Ceremonies are struggling to keep most of the festivities a secret.  The most closely guarded is who will light the cauldron, with Britain’s most celebrated Olympian, five-time gold medal winner Steve Redgrave being the favorite.  Rumor has it that James Bond, Mary Poppins, and Lord Voldemort will all make appearances tonight.  I’m excited to see how this pans out, and if Paul McCartney does, in fact, lead the crowd in singing “Hey Jude.”  It also seems that opinions are running high on this year’s theme song (“Survival” by Muse), the quality of public transportation available in London, and mascots Wenlock and Mandeville.  Whatever your opinion on the above matters, and whether or not you tune in to any of the televised Olympic Games coverage, I hope you’ll tune in here (even if it’s just for the food 🙂 ).

To celebrate the Opening Ceremonies, I wanted to make Olympic ring themed food.  I came across a ridiculously easy way to make donuts and was pretty excited to share it.  I’m not going to say donuts are the best way to herald feats of outstanding athleticism, but they are pretty yummy.  I also know that this recipe is technically cheating, because it starts with canned biscuit dough.  I stand by my original assessment yummy.  If you want to skip the frosting, you can put the fried donuts in a brown paper bag with cinnamon and sugar, shake them up, and enjoy them that way.  You can also skip mixing up the different colors if you’re not insane like me looking to make donuts into an Olympic celebration.  I also added a lot of confectioner’s sugar to get the frosting for these thick- I suggest the recipe below for making a thinner icing, which would work a little better.

Biscuit Dough Donuts


  • 1 can (8 count) large buttermilk biscuits
  • 2 C. oil for frying (I used vegetable)
  • 2 C. confectioner’s sugar
  • 5 Tbsp. milk
  • 1 tsp. vanilla extract
  • assorted food coloring (optional, color as desired)


Open the can of biscuits and separate into individual biscuits on a wax-paper lined baking sheet.

Using a small round cookie cutter (I used a shot glass), cut a circle in the center of each biscuit and remove (you will make these into donut holes later).

Line a plate with paper towels.

Pour the oil into a large, heavy skillet and heat over medium-high heat to 375 degrees.  I strongly suggest using a frying thermometer to monitor the temperature of the oil, but if you don’t have one, heat oil until a cube of white bread dropped into the oil browns in sixty seconds.

When the oil is heated, carefully drop one donut at a time into the oil (I fit four at a time in my skillet- you can put as many as will fit without touching).

Fry on one side for about 45 seconds, until it browns, then flip and fry the other side for 45 seconds, until it browns.

Remove from oil using a slotted spoon and place on the paper towel lined plate.

When the oil returns to 375 degrees, place remaining donuts into the oil and fry as above, repeating this process until all donuts and donut holes have been fried.

When all donuts have been fried, make the icing by combining the confectioner’s sugar, milk, and vanilla. Color with food coloring if desired and frost donuts.

Eat immediately.

Makes 8 servings, plus donut holes.

Source: Paula Deen


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