This recipe for Easy Donut Holes is one of those late-morning discoveries that became a weekend ritual in my house. I first made these on a sleepy Sunday when guests were arriving and I had only a can of biscuits in the pantry. A short time later the kitchen smelled like a bakery and everyone was passing plates around before coffee was even finished. They are light in the middle, with a thin crisp shell, and the glaze makes each bite irresistibly sweet without being cloying. Because the base is canned biscuit dough, these come together fast — in about 30 minutes — and are perfect when you want something warm and homemade without fuss.

I love this version because it is forgiving and flexible. You can finish the holes in a vanilla glaze, toss them in cinnamon sugar, or leave them plain for dunking into jam. The texture is tender and slightly pillowy, the exterior a warm golden color, and they stay pleasantly soft for a day if stored correctly. This is the kind of weekend recipe that fills the house with noise and laughter as people nibble and trade their favorite toppings. It’s also a reliable choice for brunches, bake sales, or when kids ask for something special.

Ingredients

• Vegetable oil: Use 4 cups for frying to allow a 2-inch depth in a medium heavy-bottomed pot. Choose a neutral oil with a high smoke point such as canola or sunflower. Avoid olive oil; it smokes too early. Using a deep-fry thermometer helps maintain the ideal temperature.
• Flaky jumbo biscuits: One 16 ounce can provides the dough. I use a well-known brand that labels them "flaky jumbo" for consistent size and texture. If your can is smaller, count pieces and adjust frying batches accordingly. Room temperature dough stretches and rolls more evenly.
• Powdered sugar: For the glaze, 1 1/2 cups yields a shiny coating that sets quickly. Sift if you notice lumps; this creates a smoother finish.
• Vanilla extract: Two teaspoons of pure vanilla gives depth and balances the sweetness. Avoid imitation for best flavor.
• Whole milk: Three tablespoons of whole milk keeps the glaze glossy and slightly fluid. You can substitute water if needed — it will be less rich but still work.

Instructions

Heat the oil: Pour 4 cups of vegetable oil into a heavy-bottomed pot so there is about 2 inches of oil depth. Heat over medium-high and bring to 350 degrees F. Use a candy or deep-fry thermometer and adjust the heat to keep the temperature steady. If you do not have a thermometer, test with a small piece of dough: it should bubble steadily and brown in about 60 seconds. Prepare a landing station: Line a baking sheet with several layers of paper towels and set a wire rack over the sheet if you have one. The paper towels soak excess oil while the rack lets air circulate so the donut holes stay crisp rather than soggy. Make the glaze: Whisk 1 1/2 cups powdered sugar, 2 teaspoons vanilla, and 3 tablespoons whole milk in a medium bowl until smooth. The glaze should be thick but pourable; add a splash more milk if too stiff, or a tablespoon more sugar if too thin. Set aside at room temperature so it is ready when the holes come out of the oil. Portion the dough: Open the biscuit can and separate biscuits. Using kitchen scissors, cut each biscuit into 6 pieces to make roughly even bite-sized portions. Roll each piece between your palms to form a smooth ball. Slight imperfections are fine and give a rustic look when fried. Fry in batches: Use a slotted spoon to gently lower a few dough balls into the hot oil, taking care not to overcrowd; 6 to 8 at a time is a good rule for a medium pot. Fry until golden brown on all sides, about 2 to 3 minutes total, turning as needed. Keep the oil temperature at 350 degrees F; if it drops the holes will absorb oil and become greasy. Drain and cool: Transfer cooked holes to the paper towel-lined sheet and let them rest a minute. They need to cool slightly so the glaze adheres without melting off, but should still be warm when dipped for the best texture and shine. Glaze each piece: Using a fork or tongs, dip each warm hole into the glaze, turn to coat, then lift and let excess drip back into the bowl. Place glazed pieces on a wire rack to set. If you prefer cinnamon sugar, toss warm holes in the cinnamon-sugar mixture immediately after frying so it clings to the surface. Finish and serve: Let the glaze set for a few minutes before serving. These are best enjoyed the same day, warm or at room temperature. Reheat gently in a 300 degrees F oven for 5 to 7 minutes if made ahead and stored.

Storage Tips

Store cooled donut holes in an airtight container at room temperature for up to 24 hours to preserve the best texture. If you need to keep them longer, refrigerate in a single layer or loosely covered container for up to 3 days; glazing will soften slightly in the fridge. For freezing, first cool completely, then freeze on a baking sheet until firm and transfer to a resealable freezer bag, squeezing out excess air. Reheat frozen holes in a preheated 325 degrees F oven for 8 to 10 minutes or until warmed through; this helps refresh the exterior without drying the center.

Ingredient Substitutions

If you want a lighter glaze, replace whole milk with water or a plant-based milk like almond milk; flavor intensity will be milder. For a richer coating, swap half of the powdered sugar for sifted confectioners’ sugar and add a teaspoon of melted butter. If you prefer not to deep-fry, try baking at 375 degrees F for 10 to 12 minutes, turning halfway; the texture will be more cake-like and less crisp. Use gluten-free biscuit dough if you need a gluten-free option, though texture will vary slightly.

Serving Suggestions

Serve these warm on a platter with small bowls of extra glaze, fruit preserves, and a cinnamon-sugar mixture for a DIY topping station. They pair exceptionally well with strong coffee, hot chocolate, or a creamy latte. For a brunch spread, add fresh berries, yogurt, and a charcuterie board to balance the sweetness. Garnish with a light dusting of powdered sugar or a sprinkle of flaky sea salt for an elevated touch.

Cultural Background

Donut holes are an American classic inspired by full-sized fried rings but transformed into bite-sized treats for easy sharing. Using canned biscuit dough is a modern shortcut that captures the spirit of handmade fried dough sold at fairs and bakeries across the United States. Bite-sized fried pastries have counterparts around the world — from beignets in Louisiana to loukoumades in Greece — but these quick biscuit-based holes are a particularly American convenience-cooking adaptation.

Seasonal Adaptations

In autumn, toss freshly fried holes in pumpkin spice sugar or add a pinch of ground nutmeg to the glaze. For winter holidays, stir a teaspoon of orange zest into the glaze for a bright citrus note. Summer calls for lighter toppings like lemon glaze or a drizzle of berry compote. You can even stuff a few with jam post-fry by piping preserves into the center for a filled variation that feels extra special for celebrations.

Meal Prep Tips

To streamline brunch prep, fry donut holes the night before and freeze them on a sheet pan. The morning of, reheat in a moderate oven to crisp up, then quickly dip in warm glaze. If you are feeding a crowd, set up an assembly line for rolling, frying, and glazing with one person handling oil safety and another managing toppings to keep things efficient and safe. Use a reliable thermometer and never leave hot oil unattended.

These donut holes are a simple way to make mornings feel festive. They are approachable for cooks of any level and full of warm, nostalgic flavor — a small luxury you can make on a weekday or share at a party. Give them a try and make the recipe your own with favorite spices and toppings.