Homemade Biscuit Dough

• To make biscuit doughnuts from scratch, start with any type of basic biscuit dough recipe. For a simple biscuit, combine flour with baking powder and salt in a mixing bowl. For every 2 cups of flour, use about 2 1/2 teaspoons of baking powder and a dash of salt. Cut cold butter into the mix with a pastry cutter, using about 6 tablespoons of butter for every 2 cups of flour. When the mixture looks like coarse crumbs, pour in milk, using about 3/4 to 1 cup for every 2 cups of flour. Mix just until everything is moistened. Avoid over-mixing. Turn the mixture onto a floured surface and knead it gently until it forms a soft dough. Shape the dough into balls roughly 1 to 2 inches in size, depending on your preference.

Canned Biscuit Dough

• Using store-bought canned biscuit dough saves you prep time, and you can use most types to make doughnut balls. Avoid any labeled with "flaky layers," however, as they don't work particularly well as doughnuts. Unroll the canned biscuit dough and separate them. Cut each one into four equal-sized pieces, or use a 1- or 2-inch round biscuit cutter to divide the biscuit dough. Roll the dough pieces with your hands to form round balls.

Frying Doughnut Balls

• To fry the biscuit dough, fill a deep skillet with at 2 to 3 inches of vegetable or canola oil and heat it to about 350 degrees Fahrenheit. Use a candy thermometer to check the oil and make sure it comes to the right temperature. Add the biscuit dough balls into the hot oil in batches, so as not to overcrowd the pan. Fry them for about 30 to 60 seconds, until the both sides are golden brown. Remove them from the hot oil using a slotted spoon. Drain them briefly on paper towels.

Doughnut Toppings

• After removing the doughnut balls from the skillet, roll them in your choice toppings. Pour toppings such as powdered sugar or sugar mixed with cinnamon into a paper bag and add the doughnuts. Close the bag and shake vigorously until the doughnuts are coated. For glazed doughnuts, combine powdered sugar with milk in a small bowl, about a tablespoon a time, until it reaches a thick drizzling consistency. Dredge the warm doughnut holes in the glaze and place on a wire rack over baking sheet to cool and let the glaze harden slightly. You can also cover the doughnuts in a honey glaze. Try rolling the glazed doughnut holes in sprinkles, coconut flakes or crushed nuts as well.