Recipe: Redneck Doughnuts (Refrigerator Biscuit Doughnuts)

Since moving to the south I have missed a lot of what I used to think of as Midwest fall staples.  One of those was stopping by the local farm stands on my way home and picking up some fresh Apple Cider Doughnuts and then eating half of them before I even got home.  While this recipe doesn’t give me the apple flavor that those wonderful doughnuts did it certainly helps to satisfy my need for a sugary treat and makes for a great fall dessert.  The best part is that it only takes 3 ingredients!

Redneck Doughnuts


1 package of refrigerator biscuits (I find that the cheaper they are the better they work.  I buy the 4 pack of Wal-Mart brand for less than $2)

1/4 cup Sugar

1 Tablespoon Cinnamon

Vegetable Oil


Heat approximately two inches vegetable oil in a small sauce pan to 350 degrees.

While the oil is heating mix the cinnamon and sugar in a small bowl and set aside. Separate your biscuits and lay them out on a cutting board.  Using a small round cookie cutter (I use the tube that my thermometer is stored in) cut out the center of each biscuit.

*HINT* If you don’t have a small cookie cutter you can just cut the biscuits into quarters.  Do not try and cook them whole and they will burn before they are cooked through.

Once your oil has reached the proper temperature add the biscuits 2 at a time into the oil.  They should float to the top.  If they stick to the bottom be sure to loosen them as soon as possible.

Cook for approximately 2 minutes on each side.  They should be golden brown.  If your oil is too hot they will burn on the outside before cooking through.

Remove to a paper towel to to drain and start your next to doughnuts.  While they are still hot roll in the cinnamon/sugar combination.

I find that they are best served hot but still taste delicious at room temp!





  1. I love making these. Hint for those of us who think we’re clever and try something different. Do NOT accidently use the “buttery” or “flaky” versions of the canned biscuits.
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