Biscuit Dough Donut Holes
These Biscuit Dough Donut Holes are a quick, fun, and nostalgic treat that delivers everything you love about classic donuts, without making dough from scratch. Crispy on the outside, fluffy inside, and coated in a cinnamon-sugar shell, they’re the kind of sweet bite-sized snack that disappears faster than you can fry the next batch.
And paired with a warm, silky chocolate dipping sauce? Game over. These are perfect for weekend brunch, holiday mornings, or a spontaneous late-night kitchen adventure. All you need is a can of biscuit dough and a few pantry staples to make the magic happen.
Ingredients
For the donut holes:
- Buttermilk refrigerated biscuit dough – You’ll need 8 biscuits worth of dough.
- Vegetable oil – For frying.
- Granulated sugar
- Ground cinnamon – Ensure your cinnamon is fresh for the very best flavor!
For the chocolate dipping sauce:
- Semi-sweet chocolate chips – You could also use dark chocolate, or even white chocolate.
- Whipping cream – You must use heavy whipping cream to melt the chocolate chips; otherwise, the chocolate will seize up and won’t become a sauce.
How to Make Biscuit Dough Donut Holes
Scroll down for the full recipe card with exact measurements and printable instructions.
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Buy Now!Start by opening the can of biscuit dough and cutting each biscuit into four equal pieces. Roll each piece into a ball. You’ll end up with 32 donut holes, which is the perfect amount for snacking and sharing.
Grab a heavy-bottomed pot or Dutch oven and pour in about an inch of vegetable oil. Turn the heat to medium-high and bring the oil to 350°F. A deep fry thermometer is super helpful here to keep the temperature steady. If the oil gets too hot, the outside will cook too fast and leave the center doughy.
Drop a few dough balls at a time into the hot oil and fry for 2 to 3 minutes, turning them so they brown evenly on all sides. I use a spider strainer to safely lower and lift them from the oil. I love the comfy grip and solid construction on this strainer. Once golden brown, transfer them to a cooling rack to drain. These cooling racks are the best size and I use mine all the time; and they’re dishwasher safe!
Mix the cinnamon and sugar in a shallow bowl or small plate. While the donut holes are still warm, roll them in the mixture until fully coated. They’ll get a nice, sweet crunch on the outside.
To make the chocolate dipping sauce, add the chocolate chips and cream to a microwave-safe bowl and microwave on high for 30 to 45 seconds. Stir until smooth. If needed, microwave in 10-second bursts until completely melted and silky.
Chef Jenn’s Tips
- Avoid using flaky biscuit dough, it tends to separate during frying.
- Test your oil temperature by frying one donut hole first and slicing it open to check for doneness.
- Keep the heat steady around 350°F to avoid doughy or greasy results.
- If making ahead, reheat donut holes in the oven at 300°F for a few minutes to restore crispness.
Recommended
Make It A Meal
Serve these donut holes as part of a breakfast board with fruit, yogurt, and coffee. They’re also a fun dessert with a hot cocoa bar or post-dinner coffee and cream.
Storage
Store leftover donut holes in an airtight container at room temperature or in the fridge for up to 3 days. The chocolate sauce can be stored in the fridge for up to 5 days—reheat gently in the microwave before serving. If the sauce thickens too much, stir in a splash of cream.
Biscuit Dough Donut Holes
Ingredients
For the donut holes:
- 1 can buttermilk refrigerated biscuit dough You’ll need 8 biscuits worth of dough.
- Vegetable oil for frying
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
For the chocolate dipping sauce:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream You must use heavy whipping cream to melt the chocolate chips otherwise the chocolate will seize up and won’t become a sauce.
Instructions
- Pop open the can of biscuit dough and slice each biscuit into four quarters. Roll each piece between your palms to shape them into smooth little balls.
- Pour about an inch of vegetable oil into a sturdy, heavy pot and bring it up to 350°F. A clip-on thermometer makes this easy to monitor.
- Working in batches, gently lower a few dough balls into the hot oil. Let them fry for 2 to 3 minutes, turning now and then so they cook evenly and develop a golden crust.
- Use a slotted spoon to lift them out and let any extra oil drain off on a paper towel or wire rack.
- In a shallow dish, stir together cinnamon and sugar. While the donut holes are still warm, roll them in the mixture to coat them completely.
- For the chocolate dip, combine chocolate chips and heavy cream in a microwave-safe bowl. Heat for 30 to 45 seconds, then stir until silky and smooth.
- Serve the donut holes warm with the rich chocolate sauce on the side for dipping.
Notes
Chef Jenn’s Tips
- Avoid using flaky biscuit dough, it tends to separate during frying.
- Test your oil temperature by frying one donut hole first and slicing it open to check for doneness.
- Keep the heat steady around 350°F to avoid doughy or greasy results.
- If making ahead, reheat donut holes in the oven at 300°F for a few minutes to restore crispness.
