Canned Biscuits Jelly Donut Holes
Jelly Donut Holes with Canned Biscuits Dough
If you’ve ever craved that warm, pillowy donut hole dipped in cinnamon sugar and bursting with sweet raspberry jelly—but without the hours spent proofing dough or wrestling with piping bags—this recipe is your new best friend. I made these jelly donut holes last weekend just because, and honestly? They stole the show. No yeast, no rising, no complicated steps. Just canned biscuits, a little oil, and a whole lot of joy.
What Is Jelly Donut Holes with Canned Biscuits Dough?
These aren’t your grandma’s yeast-based doughnuts (though those are amazing too). These are light, flaky, golden-brown bites crafted from store-bought buttermilk biscuits—specifically Pillsbury Grands Buttermilk Biscuits, which have just the right tenderness and slight tang to mimic classic fried dough. Each half gets a tiny spoonful of raspberry jelly, then pinched together into a little ball before frying. Once they pop out of the oil, they’re rolled in a simple mix of cinnamon and sugar while still warm so the coating sticks like magic.
I first tried this trick years ago when I was juggling toddler schedules and zero free time. I wanted something nostalgic but effortless—something that tasted like childhood Saturday mornings but took five minutes to prep. And here we are: crispy on the outside, soft inside, and absolutely irresistible.
Why You’ll Love This Recipe
Let me tell you why this has become my go-to for impromptu dessert cravings, holiday treats, or even midweek comfort. First, it’s ridiculously fast. Seriously—you’ll be eating fresh, hot donut holes within 25 minutes from opening that can. Second, it uses ingredients most people already have: canned biscuits, jelly (any flavor!), oil, sugar, and cinnamon. No specialty flours, no exotic fillings, no fancy equipment.
But what really makes it special is how forgiving it is. Got company over? Pop these in the air fryer instead of deep-frying. Need gluten-free? Swap the biscuits for your favorite GF brand (just check the label). Want chocolate? Skip the jelly and drizzle melted chocolate on top—your mom might roll her eyes, but you’ll smile.
And let’s talk texture. Because these come from biscuit dough, they develop a delicate crumb that’s almost melt-in-your-mouth tender. The outside gets gloriously crisp thanks to that quick fry, while the inside stays soft enough to hold up to the jelly filling without turning into soup. It’s balance at its finest.
Oh! And if you’ve never seen them in action, watch how they puff up in the oil—like little golden balloons. That’s not just visual appeal; it means they’re cooked through perfectly. Plus, rolling them in cinnamon sugar while warm ensures every bite is coated evenly. Trust me, once you taste one… you won’t stop at two.
How to Make Jelly Donut Holes
Quick Overview
This recipe takes less than 25 minutes total. You flatten each biscuit half, add a dab of jelly, pinch into balls, fry until golden, then coat in cinnamon sugar. No kneading, no waiting—just heat, love, and a sprinkle of joy.
Ingredients
- 1 can (8-count) Pillsbury Grands Buttermilk Biscuits Dough
- 6 tablespoons raspberry jelly (or any flavor you prefer)
- Canola oil for frying
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Step-by-Step Instructions
- Separate the biscuit dough into individual rounds. Gently flatten each with the palm of your hand, then cut straight down the middle to make two halves per biscuit.
- Place about ½ teaspoon of jelly in the center of each half. Pinch the edges together tightly to form a smooth ball, making sure the jelly is sealed inside.
- Heat canola oil in a saucepan to about 1/3 full, then reduce heat to medium-low (around a “3” on most stoves).
- Carefully drop 2–3 donut holes into the oil at a time. Fry for 1–2 minutes until golden brown, then flip and cook another minute on the other side.
- While still warm, toss each donut hole in a bowl containing the cinnamon-sugar mixture, turning to coat evenly.
- Serve immediately while hot and fluffy.
What to Serve It With
These little guys shine on their own—especially with a cold glass of milk or iced coffee on the side. But if you want to elevate the experience, serve them alongside a fruit salad for contrast, or pair with a scoop of vanilla ice cream for a decadent twist. At parties, keep them in a rustic wooden bowl with napkins and small plates nearby. They’re also fantastic alongside morning pastries or as an afternoon pick-me-up with tea.
Top Tips for Perfecting Your Jelly Donut Holes
- Keep oil at the right temperature: Too hot, and the outside burns before the inside cooks. Too cool, and they’ll absorb too much oil and get soggy. Medium-low heat is key.
- Don’t overcrowd the pan: Fry in batches of 2–3 so they have room to move and brown properly.
- Seal the jelly well: Press the edges firmly together so the filling doesn’t leak during frying.
- Coat while warm: Sugar adheres better when the surface is slightly sticky from residual moisture.
- Experiment with flavors: Try strawberry, blueberry, or even lemon curd instead of raspberry. For adults, swap jelly for melted chocolate ganache—yes, your mom may disapprove, but your taste buds will thank you.
Storing and Reheating Tips
These are best eaten fresh, but if you must save some, let them cool completely first. Store in an airtight container at room temperature for up to 2 days. To revive leftovers, pop them in a preheated oven at 325°F (160°C) for 5–7 minutes—they’ll taste almost like they were just fried. Avoid microwaving unless absolutely necessary; it makes them rubbery.
Freezing isn’t ideal due to the jelly inside, but if you freeze unbaked dough balls (uncoated), they’ll keep for up to 3 months. Just thaw overnight in the fridge, then fry as directed. Still delicious!
Frequently Asked Questions
Final Thoughts
There’s something deeply satisfying about transforming something simple—like a can of biscuits—into pure happiness. These jelly donut holes aren’t just a shortcut; they’re a reminder that magic happens when you combine comfort, convenience, and a dash of sweetness. Whether you’re whipping them up for family movie night or surprising someone special with a box of homemade treats, they bring instant smiles.
Go ahead—make them today. I’ll be right here cheering you on (and probably eating one too).
Jelly Donut Holes with Canned Biscuits Dough
Ingredients
Method
- Separate dough into individual biscuits.
- Flatten each biscuit dough with the palm of your hands; Cut in half.
- Place 0.5 teaspoon of Jelly in the middle of each half.
- Form each biscuit into a ball by pinching together the ends and then rolling the dough in between your palms.
- Fill a saucepan about a 1/3 way up with oil; heat oil.
- Once the oil is hot, lower the heat to medium-low. That's about a "3" on my gas stove.
- Drop the doughnuts into the saucepan, 2 to 3 at a time.
- Fry them for 1 to 2 minutes or until golden, and then flip with tongs to fry the other side.
- Combine the sugar and cinnamon in a small bowl; toss the doughnuts in the cinnamon-sugar mixture while they're still warm.
- Serve immediately.
