Canned Biscuits Jelly Donut Holes
Jelly Donut Holes with Canned Biscuits Dough
If you’ve ever craved those little bites of pure joy—the kind that come wrapped in a warm, golden shell and burst with sweet fruit filling—you’re not alone. I’m talking about jelly donut holes: small, round, irresistibly delicious treats that feel like a childhood memory wrapped in sugar and cinnamon. But here’s the thing—making them from scratch used to mean hours of prep, yeast dough rising slowly, rolling, cutting, frying… honestly? It felt less like fun and more like homework. That all changed when I discovered you can make these dreamy bites using just one simple ingredient: canned biscuits. Yes, really! With Pillsbury Grands Buttermilk Biscuits (my go-to), a dab of raspberry jelly, and a splash of oil, you’ll have homemade jelly donut holes ready in under 30 minutes. No yeast, no waiting, no stress. Just soft, pillowy fried dough bursting with flavor—exactly how I want my weekend treats.
What Is Jelly Donut Holes with Canned Biscuits Dough?
These aren’t your grandma’s old-fashioned raised donuts—though they definitely share that nostalgic vibe. Instead, they’re made by transforming store-bought buttermilk biscuits into bite-sized fried pastries filled with tangy raspberry jelly. The magic happens when you flatten each biscuit half, add a tiny pool of jelly in the center, pinch the edges together to form a ball, then fry until golden brown. They’re light, tender on the inside, slightly crisp around the edges, and absolutely packed with fruity sweetness. What makes this version special is how accessible it is—no fancy equipment, no long fermentation times. You don’t need to be a baker to pull this off. In fact, my first attempt was so easy I laughed out loud. Seriously, if I can do it while wearing mismatched socks and arguing with my dog over the remote, you can too.
Why You’ll Love This Recipe
First off, speed wins every time. While traditional donut recipes demand hours of planning and patience, this method delivers results in under 30 minutes. That means you can whip up a batch while your coffee brews or before dinner chaos kicks in. Second, the taste is surprisingly close to real donut shops—maybe even better because there’s no preservatives or weird fillings. And third, customization is your best friend. Want strawberry instead of raspberry? Go for grape, apricot, or even lemon curd. Skip the jelly entirely and dip them in chocolate ganache (don’t let anyone tell you it’s wrong). These little rounds adapt to your mood, your pantry, your cravings. Plus, they’re perfect for parties, holiday brunches, or just treating yourself after a long week. Oh, and let’s talk presentation—these look gorgeous on a rustic wooden board, dusted with cinnamon sugar and scattered with fresh berries. People will assume you spent all afternoon baking. Spoiler: you didn’t.
How to Make Jelly Donut Holes
Quick Overview
This recipe takes about 25 minutes total—15 minutes to prep and shape the doughnuts, 10 minutes to fry and coat them. You’ll use just three main ingredients: canned buttermilk biscuits, raspberry jelly, and oil for frying. The process is straightforward: separate the biscuits, flatten them, fill with jelly, roll into balls, fry until golden, then toss in cinnamon-sugar. Easy peasy. And yes, you can totally prep ahead—just keep everything covered in the fridge until you’re ready to cook. Perfect for making a day early!
Ingredients
- 1 can (8-count) Pillsbury Grands Buttermilk Biscuits
- 6 tablespoons raspberry jelly (or your favorite flavor)
- Canola oil for frying
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Step-by-Step Instructions
- Separate the biscuits into individual pieces. Flatten each one gently with your palm until it’s about ½ inch thick.
- Cut each flattened biscuit in half, creating two semi-circles.
- Place ½ teaspoon of raspberry jelly in the center of each half. Be careful not to overfill—too much jelly can leak during frying.
- Pinch the edges together firmly to seal the jelly inside, then roll the dough into a smooth ball between your palms. Repeat with remaining biscuit halves.
- Heat about 1–2 inches of canola oil in a saucepan over medium-low heat (around “3” on most stoves). Test the temperature by dropping a tiny bit of dough into the oil—it should sizzle gently and rise slowly.
- Carefully place 2–3 doughnut holes into the hot oil at a time. Fry for 1–2 minutes per side until deep golden brown. Avoid overcrowding the pan.
- Use tongs to transfer the cooked doughnuts to a paper towel-lined plate to drain excess oil.
- In a small bowl, mix the sugar and cinnamon. While the doughnuts are still warm, toss them in the mixture until evenly coated.
- Serve immediately while warm and fluffy. They’re best eaten fresh!
What to Serve It With
These jelly donut holes shine as standalone treats, but they also pair beautifully with morning coffee or afternoon tea. Try serving them alongside a tall glass of cold milk—classic combo, right? For brunch spreads, stack them with fresh berries, whipped cream, and a drizzle of honey. If you’re hosting, arrange them on a platter with mint leaves and edible flowers for a festive touch. And don’t forget the dipping sauces! A simple glaze (powdered sugar + milk) or melted chocolate makes them extra special. They’re especially delightful with a side of strong black tea or espresso—because why choose?
Top Tips for Perfecting Your Jelly Donut Holes
Keep the heat low and steady—high heat burns the outside before the inside cooks through. Patience is key here. Also, don’t skip sealing the jelly tightly; otherwise, you’ll end up with messy leaks. Use a pastry brush or fork to press the seams together firmly. Another pro tip: let the oil come up to temp gradually. If it’s too cool, the doughnuts absorb oil and become greasy. And finally, work quickly when coating—cinnamon sugar sticks best to warm dough.
Storing and Reheating Tips
Eat these within a few hours of frying for maximum fluffiness and flavor. If you must save them, store uncoated doughnuts in an airtight container at room temperature for up to 12 hours. For longer storage, freeze them uncooked—just thaw, fry, and coat fresh. Never refrigerate hot doughnuts—it causes condensation and sogginess. To reheat leftovers, pop them in a 350°F oven for 3–5 minutes until warmed through. Avoid microwaving—they lose their delicate texture.
Frequently Asked Questions
Final Thoughts
There’s something magical about turning something ordinary—like a can of biscuits—into something extraordinary. These jelly donut holes prove that deliciousness doesn’t require perfection, hours in the kitchen, or fancy tools. Sometimes, the simplest ingredients create the happiest memories. So grab a friend, pour a cup of coffee, and make a batch. Trust me, your taste buds (and your guests) will thank you.
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.
