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Ingredients
- 1 (11 1/2 ounce) package refrigerated biscuits (plain store brand, do not use jumbo, flaky, buttered, etc.)
- vegetable oil (for fryer)
- 14 cup whole milk
- 1 teaspoon pure vanilla extract
- 2 cups confectioners' sugar
Method
- Separate the buscuits and lay them on a cutting board.
- Press the cap of a water bottle all the way through each buscuit, creating a donut hole.
- Separate the holes and set them along the side of the donuts.
- Let them sit for fifteen minutes to allow them to come to room temperature.
- Meanwhile, preheat the deep fryer to 350 degrees.
- Make the glaze while the biscuits are resting and the fryer is preheating
- For the glaze:.
- Combine the milk and vanilla in a small sauce pan and heat over a gentle, low heat.
- Sift the confectioner's sugar into the mixture a little at a time and stir to combine.
- Heat until a smooth glaze is formed, stirring constantly.
- Remove the pan from the heat and place it into a larger bowl or pan filled with hot water (to keep the glaze warm and prevent it from hardening).
- Working in batches, fry the donuts in the oil until golden brown on both sides (I use metal tongs to turn them).
- Drain on paper towels or a cooling grate.
- When cool enough to handle, dip the donuts into the glaze and set them on wax paper
- Serve.
