Easy Doughnuts

By littlejordan

Warm doughnuts on a Saturday morning are right up there with bubble baths and midday naps on the list of life's greatest pleasures. This recipe save you the hassle of mixing up fresh batter and the need for lengthy rising times.

Ingredients

• 3/4 cup begetable oil
• 1 8-count package large refrigerated biscuits (such as Pillsbury Grands)
• 1/2 cup sugar
• 1/4 tsp ground cinnamon

Details

Servings 8

Preparation

Step 1

Heat 1/2 cup of the oil in a medium skillet over medium-low heat. Place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for "holes". Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet an cook until golden brown, 1 to 1 1/2 minutes per side. Transfer to a wire rack or paper towel-lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes. In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.