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Jun 9, 2013 11:56 PM

Canned Biscuit Dough for Cake Donuts?

Today's Parade magazine (i know, i know) has a recipe for donuts where you cut holes out of 'canned' biscuit dough, and fry it and glaze the donuts. I'm guessing these result in non-yeast, cake donuts, and i'm wondering if anyone has tried this idea? And/or does anyone have an old recipe for moist dense cake donuts? (I say 'old' because the only superb cake donuts i have had are from a wicked old funky diner in Bennington VT- the Blue Benn.) Thx much!

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  1. Frying canned biscuit dough will give you . . . . . fried canned biscuit dough. It will not give you cake doughnuts, or anything resembling cake doughnuts. Here are a couple of links to recipes for real doughnuts, all are pretty similar to one another. What sets doughnuts apart from, say fried biscuit dough, is that the batter/dough is sweet, tender like a cake, and scented with nutmeg and sometimes other spices. I grew up making doughnuts from an old Betty Crocker cookbook, but these recipes are similar:

    1 Reply
    1. re: janniecooks

      ha! you funny! I figured as much but knew youall would know. thx again!

    2. What janniecooks said. And even though I secretly like those canned biscuits as a bread product, they make really, really crappy donuts. Same for frozen bread dough. There are a ton of recipes out there for jelly donuts make from biscuit or frozen bread dough, and they all taste like fried bread with jelly. Must avoid.

      1. They sound really awful. For one thing, those "biscuits" are quite salty.

        1. It doesn't make a cakey donut. It makes a yeasty donut. My mom fried those when we were growing up and we loved them but I'm not sure how I'd feel now.

          8 Replies
          1. re: chowser

            "Yeasty" dount? Canned biscuit dough contains no yeast.

            1. re: janniecooks

              Yeah, but the donuts still have more of a yeasty taste/texture than cake. It's a lighter donut. Biscuits have a lighter texture than cake donuts so it would make sense that fried, it would still be lighter.

              1. re: chowser

                I guess if you mean that fried biscuit dough has a texture that resembles in some way a yeasted bread dough, then yeah, but "yeasty" isn't a word that describes texture, only taste. If a product has no yeast it cannot be yeasty, and it cannot have a yeasty taste.

                1. re: janniecooks

                  Probably chowser means raised doughnuts. As in yeast raised.

                  1. re: janniecooks

                    I've read that most of the 'yeasty taste' is from the alcohol produced by the yeast.

                    That taste is more evident in slow raised, lightly seasoned breads. I suspect it is largely masked in sweet doughs like donuts (not that I've made a study of such).

                2. re: janniecooks

                  We too loved Pillsbury buttermilk biscuits, with the center hole (or nucleus as we called it) popped out, then deep fried. They were delicious. My friends would come over and beg for them. But they probably aren't made the same anymore; I last had them maybe late 60s or early 70s, so I will say no more.

                  1. re: coll

                    That's a good point. The ones I had were a long time ago, too. Who knows how much those biscuits have changed.

                    1. re: chowser

                      They were really good though (even though I said I'd say no more!) Light and airy.

                      One time my friend and I made a batch with some canned Crisco we found in the cabinet, and were surprised to find they tasted like chicken. Then we realized it must have been leftover shortening Mom had put aside, but we liked it well enough, for a change of pace. Never were able to recreate our masterpiece though!

              2. Two issues -
                do they resemble donuts?
                are they good?

                PD 'fried biscuits'

                Johnny cakes

                Indian fry bread is a similar baking powder dough that is deep fried.

                1 Reply
                1. re: paulj

                  actually. they are more like French market doughnuts. roll in powdered sugar. good.