A simple batch of gluten free biscuits is quickly cut into rounds, twisted and fried into the flakiest gluten free biscuit donut twists you’ve ever seen. The perfect way to enjoy all the lightness of yeasted donuts—without any yeast.
Before going gluten free, I bet you probably didn’t give donuts much of a second thought most days. If someone brought a box of them to work, maybe you’d indulge in your favorite kind. But otherwise, whatev. But once you go gluten free, it’s a whole different story. I can’t even tell you how many emails I have received over the years telling me that donuts suddenly became a matter of true urgency after they went gluten free! Especially after my second cookbook, GFOAS Quick & Easy, came out with chocolate cake donuts on the cover. Today, we’re making them with super simple gluten free biscuit dough for all the light flakiness of yeasted donuts—without the fuss of working with yeast.
Are you afraid of the deep-fry? These gluten free biscuit donut twists have the power to convince you to give it a try, if you are afraid. If your fear is about splattering oil, fear not! Adding even a tiny drop of water to frying oil is what makes it spurt and splatter, but there is absolutely no fear of that with this recipe. The biscuit dough is not at all wet after it’s been shaped and placed into the oil, so there is zero chance of splatter—unless you toss the dough into the hot oil from a distance and create a splash like a cannonball. And you would never do that. For other tips on easy deep-frying, see the recipe instructions in this post for gluten free crullers. I promise you can do it!
Layers upon layers of flaky pastry, quick fried to crisp perfection and covered in a light, crunchy coating of cinnamon sugar. No rising time, no oven. How can you resist?
Looking for the easiest way to fry? Try this wee little deep fryer that I use frequently. It makes everything easier and is really well-priced (if you’d like to click that link, I’ll earn a tiny affiliate credit if you buy).
Oil, for frying (I use a combination of equal parts canola oil and Spectrum nonhydrogenated vegetable shortening)
Prepare the biscuit dough, rolling it out into a rectangle about 1/2-inch thick. While rolling and folding the biscuit dough, sprinkle with enough additional gluten free flour that you end up with a smooth dough. If using the recipe for Extra Flaky Buttermilk Biscuits from GFOAS Bakes Bread, you should expect to use up to another 1/4 cup (35 g) Gluten Free Pastry Flour. If using the biscuit recipe from the blog, you should expect to use another 2 to 3 tablespoons (18 to 24 grams) all purpose gluten free flour.
Line a rimmed baking sheet with parchment paper and set it aside. Place the granulated sugar and cinnamon in a medium-size bowl, mix to combine and set the mixture aside. Line another baking sheet with paper towels and place a wire rack on top, then set aside.
Shape the dough. Using a well-floured 3 1/2-inch plain round cookie cutter, cut out as many rounds as you can, gathering and rerooling scraps. You should have about 12 rounds by the end. Sprinkle the tops of the rounds very lightly with extra flour, and roll each round lightly until it is shaped more like an oval than a round. Using a 1 1/2-inch round (or 2 1/2-inch tall oval) cookie cutter, cut a hole in the exact center of each round. If you’ve used a round cutter for the center, widen the hole on opposite ends gently to create an oval shape in the center. Holding each ring of dough lightly on both ends, one end in each hand, turn the dough carefully in opposite directions to create a twist. Twist two times, and then place the twisted pieces of dough on the parchment-lined baking sheet. Place the small round (or oval) cutout pieces of dough on the baking sheet as well, and place the baking sheet in the freezer while you prepare the frying oil.
Fry the donuts. 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 the cinnamon sugar mixture and place on the wire rack above the paper towels. Allow to cool briefly before serving.