Quick Doughnuts
Quick Doughnuts are an old-fashioned shortcut for homemade doughnuts using prepared biscuit mix. They fry up fast and come out tender inside with a crisp golden outside—perfect when you want a warm treat without a long recipe.
Finish them simply with powdered sugar, roll in granulated sugar, or add a quick glaze or frosting. This batch makes enough for a family breakfast (plus doughnut holes).
Quick Doughnuts
Ingredients
- 1 egg
- 1/2 cup milk
- 1/4 cup sugar
- 1 teaspoon vanilla
- 3 cups prepared biscuit mix
- 1/8 teaspoon nutmeg
Instructions
- Heat frying fat or oil to 365°F.
- Beat egg in a bowl. Stir in milk, sugar, vanilla, biscuit mix, and nutmeg until a soft dough forms.
- Turn dough onto a lightly floured board and knead gently until smooth.
- Roll to about 3/8-inch thickness and cut with a doughnut cutter.
- Fry 2–3 doughnuts at a time in hot fat for about 1 minute per side, until golden.
- Drain on absorbent paper.
- Serve plain or dip in powdered or granulated sugar. Doughnuts may also be frosted if desired.
Yield: about 18 doughnuts and 10 holes
FAQ
What kind of biscuit mix works best?
Any standard prepared biscuit or baking mix works well. Use the type you normally keep in your pantry.
Can I bake these instead of frying?
This recipe is designed for frying. Baking will change the texture, but you can experiment by baking at 375°F until lightly browned.
Why is oil temperature important?
If the oil is too cool, doughnuts absorb grease. If it’s too hot, they brown too quickly. Aim for 365°F for best results.
How should I store leftover doughnuts?
These are best eaten fresh. If needed, store airtight for one day at room temperature or freeze unfrosted doughnuts.