Donut Biscuits Recipe

Prep dry ingredients

In a large mixing bowl whisk together the all-purpose flour, baking powder, baking soda, granulated sugar and fine salt until evenly combined.

Cut in butter

Add the cold cubed unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 passes).

Mix wet ingredients

In a separate bowl whisk together the buttermilk, whole milk, large egg, and vanilla extract until blended.

Combine and chill

Pour the wet ingredients into the dry mixture and gently fold with a spatula until a shaggy, slightly sticky dough forms. Do not overmix. Turn the dough out onto a lightly floured surface and pat to a 1-inch thick rectangle. Wrap in plastic and refrigerate for 30 minutes (helps firm up the butter for frying).

Roll and cut

After chilling, lightly flour your work surface and the top of the dough. Gently roll the dough to about 3/4-inch thickness. Using a 2 1/2-inch round cutter (or a glass), cut rounds and place them on a parchment-lined tray. Re-roll scraps once or twice to get 8–12 total rounds.

Optional center hole

If you want a donut shape, use a smaller 1/2–3/4 inch cutter to remove centers. Save centers to fry as bite-sized niblets.

Heat oil

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches (roughly 3–4 cups depending on vessel). Attach a deep-fry thermometer and heat the oil to 350°F (175°C). Maintain this temperature; it will drop when you add dough.

Fry biscuits

Working in small batches (2–4 pieces depending on pot size), gently slide dough rounds into the oil using a slotted spatula. Fry until golden brown on the first side, about 60–90 seconds, then flip and fry the other side for 45–60 seconds. Total frying time ~2–3 minutes per piece. Adjust heat to keep oil near 350°F.

Drain

Use a slotted spoon or spider to transfer fried biscuits to a wire rack set over a sheet pan to drain and stay crisp. For the bite-sized centers, fry only 30–45 seconds total since they cook faster.

Dust with powdered sugar

While slightly warm, place powdered sugar (and optional cinnamon) in a shallow bowl or fine-mesh sieve. Lightly dredge or sift powdered sugar over the fried biscuits until evenly coated. For a thicker coating, toss pieces in a bag with powdered sugar while warm.

Prepare optional dipping sauce

If you are making the optional sauce: combine apple butter, maple syrup, unsalted butter and ground cinnamon in a small saucepan over low heat. Stir until warmed and glossy, about 3–4 minutes. Keep warm until serving.

Serve

Arrange the powdered sugar–dusted donut biscuits on a platter and serve immediately with apple butter in a ramekin for dipping. Best enjoyed warm the day they are made.