Quick Doughnuts
These **Quick Doughnuts** are an old-fashioned shortcut using prepared biscuit mix. They fry up fast with a tender inside and crisp golden outside — perfect when you want warm homemade doughnuts without a long recipe.
Finish them simply with powdered sugar, roll in granulated sugar, or add a quick glaze or frosting. This batch makes about 18 doughnuts plus 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; 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 for about 1 minute per side until golden. Drain on paper towels.
- Serve plain, rolled in sugar, or frosted if desired.
Quick Doughnuts FAQ
What kind of biscuit mix works best?
Any standard prepared biscuit or baking mix works well. Use whatever 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 excess grease. If too hot, they brown too quickly on the outside while staying raw inside. 365°F gives the best results.
How should I store leftover doughnuts?
These are best eaten fresh the same day. Store airtight at room temperature for one day or freeze unfrosted doughnuts.