For as long as I can remember, Shipley’s donuts have been part of our Friday morning routine….kind of a reward for a week well done and a kick off to the weekend.
And then, our tradition was threatened when we moved to the middle of Tennessee dairy farms and corn fields with no donut shop of any kind in close proximity. So, by necessity, we’ve mastered our own!
They’re kind of cheating, but they’re really good and they’re fast enough to make before school. Win-win in my book! So here goes:
- 4 cans of Refrigerated biscuits (or 2 cans of the Jumbo biscuits)
- Enough oil to fill at least 1 inch in a deep fryer. For the love of all things greasy, please don’t use the same oil you made chicken fried steak in last week. 🙂
- 2 cups powdered sugar
- 4-5 Tbs. milk
- Slotted spoon or whisk
- Cooling rack
1. Cut regular sized biscuits in half, or Jumbo size in quarters.
2. Roll into individual balls.
3. Heat oil to 375 degrees. You’ll know it’s ready when water drops sizzle and the donuts sink but float right back to the top.
4. In a mixing bowl, whisk milk and powdered sugar until you have a glaze consistency. I like to make a thinner icing, but you can adjust milk to your liking.
I make an assembly line like this. Just go ahead and prepare to have dirty counters by the end of this. Unless you’re far more skilled than I am, there will inevitably be icing and grease drips. I should probably just add paper towels to the list of necessary ingredients.
5. Gently ease a few biscuit rolls into the grease. I usually do 6-8 at a time.
6. They’ll float to the top. As they turn brown on bottom, they may flip on their own. If not, just use a slatted spoon to help them. Brown on the other side. This takes a total of about 2-4 minutes depending on how big they are.
7. Use your slatted spoon or a whisk like mine (love me some Pioneer Woman utensils and this is my favorite!) to lift them out of the oil and drop them into your icing. Don’t stir them or coat them just yet. Just let them sit there while you start your next batch in the fryer. That little bit of extra time cooling really seems to help them coat better.
8. Drop another 6 or so donut holes into the oil. While they cook, gently roll your first batch in the icing and then set on your cooling rack. Just FYI, I always put a few paper towels or wax paper under my cooling rack to catch the drips. Or at least some of them.
After they cool, and the first glaze has started to set, you can re-dunk them in the icing. I prefer a lighter glaze dunked twice over one thick coating. But play with it and see what you like. 🙂
9. Remove the next batch from the oil and repeat it all until you’re done with your donuts, and enjoy!! 🙂
Note: if the donuts are turning dark brown on the outside and still doughy on the inside, turn down the heat on your fryer to 350.
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