Easy Canned Biscuit Doughnuts


My mom was not a baker. In fact, I don’t recall her using our oven to bake anything; not cookies, cakes, muffins, pies… Although baking was not her thing, she was very creative, incredibly resourceful, and knew how to delegate tasks. With six children and a tight budget she had to be.

The congregants of our small Korean-American church would always take turns providing doughnuts and coffee after the service. When it was our turn to bring doughnuts my mom would go to the grocery store and buy eight tubes of store-bought biscuit dough. I’m not sure who taught her how to make them, but she taught my siblings and me how to make fresh sugar coated doughnuts using refrigerated pre-made biscuit dough.

My mom’s system included an assembly line. One of us would deep-fry the dough, and then the next would wait till they cooled just enough to toss them in a large brown grocery bag containing a cup of sugar, and so on. At the end of the line someone would place the finished doughnuts on large trays to transport to church.


Mom had an unconventional yet delicious way to make fresh warm doughnuts at home. Using biscuit dough worked surprisingly well for making one of America’s favorite pastries. More of a method than it is a recipe, today I’m sharing with you how to make these doughnuts at home.

I loved making these doughnuts as a kid and I hope your kids will too.


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