Easy Gluten Free Biscuit Donuts
These gluten free biscuit donuts light and extra flaky biscuits cut into donuts and donut holes and fried until light golden brown.
Servings: 20 donuts and holes
Equipment
- Candy/deep fry thermometer
Ingredients
- 1 recipe gluten free biscuit dough chilled
- Oil for frying (I used a combination of equal parts canola oil and Spectrum nonhydrogenated vegetable shortening)
- ½ cup (100 g) granulated sugar for rolling
Instructions
- Prepare the biscuit dough according to the recipe instructions.
- Roll out the dough into a rectangle about 3/4-inch thick. While rolling and folding the biscuit dough, sprinkle with enough additional gluten free flour that you end up with a smooth dough.
- Using a well-floured 2 1/2-inch round donut-cutter (or a combination well-floured 2 1/2-inch round cookie cutter and a well-floured 1 1/4-inch cutter for the center), cut out 8 donut shapes from the biscuit dough.
- Place on a rimmed baking sheet. Take the 8 small cut-outs from the center of each donut shape, and roll each into a round between your palms.
- Using a 1 1/4-inch round cutter, cut out more small rounds from the remaining biscuit dough, and roll those each into a round between your palms.
- Place the small rounds on the baking sheet as well, and place the baking sheet in the freezer while you prepare the frying oil.
- In a medium-size, heavy-bottom pot or fryer, place about 3-inches of frying oil.
- Clip a deep-fry/candy thermometer to the side of the pot or fryer, and place the oil over medium-high heat. Bring the oil temperature to 350°F.
- Remove the biscuit dough shapes from the freezer, and fry in small batches until well-puffed and lightly golden brown all over (2 to 3 minutes for the donuts and 1 to 2 minutes for the holes). Do not crowd the oil at all.
- As soon as each batch is removed from the fryer, roll in granulated sugar right away and place on paper towels to drain.
- Serve immediately.
