Jelly Donut Holes with Canned Biscuits Dough
If you’ve ever craved those soft, pillowy donut holes bursting with fruity jelly but hate the idea of spending hours kneading, rising, and frying from scratch—this recipe is your new best friend. I’m talking about seriously easy jelly donut holes made using canned biscuit dough, like the Pillsbury Buttermilk kind. Yes, really! You read that right—no yeast, no waiting, just golden-brown fried perfection in under 30 minutes. These little bites are perfect for weekend treats, holiday parties, or when you need something sweet and satisfying without the kitchen chaos. They’re golden on the outside, fluffy inside, and each one delivers a surprise burst of raspberry jelly. Honestly, once you try them, you won’t believe they come together this fast.
What Is Jelly Donut Holes with Canned Biscuits Dough?
These jelly donut holes are essentially mini versions of classic filled doughnuts—but instead of using a yeast-based dough, we use ready-made canned biscuits. The result? A tender, slightly sweet, cake-like texture that’s surprisingly light and airy thanks to the flaky layers of the buttermilk biscuit dough. Each hole is stuffed with just the right amount of raspberry jelly (or your favorite flavor), then rolled into a ball, lightly fried until golden, and tossed in cinnamon-sugar for extra sweetness. It’s a clever shortcut that doesn’t skimp on flavor or fun. Whether you’re making them for brunch, dessert, or as a nostalgic treat, these donut holes bring big satisfaction with minimal effort.
Why You’ll Love This Recipe
This recipe wins because it’s simple, fast, and absolutely delicious—perfect for anyone who loves homemade desserts but hates long prep times. First off, there’s no rising involved. That means zero waiting around while your dough doubles in size. You can have these done in under half an hour from start to finish. Second, using canned biscuits cuts down on mess and ingredients without sacrificing taste. The buttermilk gives them a subtle tang that pairs beautifully with the sweet jelly and warm spices. Plus, frying them creates a delicate crispness on the outside while keeping the inside soft and pillowy—just like the real thing.
Another huge perk? Customization. While this version uses raspberry jelly, you can swap it for strawberry, blueberry, or even peach preserves if you prefer. And while some purists might frown at skipping yeast, let’s be honest: sometimes convenience meets comfort food magic, and this is one of those moments. These donut holes are ideal for busy parents, college students, or anyone who wants to impress guests with homemade sweets without spending all day in the kitchen.
Oh, and they’re incredibly shareable—perfect for potlucks, bake sales, or just feeding a crowd of hungry friends. Everyone always asks how you made them because they look and taste so gourmet, but you’ll be grinning when they find out it only took a few minutes and one tube of biscuits.
How to Make Jelly Donut Holes
Quick Overview
Making jelly donut holes couldn’t be simpler. You’ll flatten individual canned biscuits, place a spoonful of jelly in the center, pinch the edges together, and roll into balls. Then fry them in hot oil until golden brown, toss them in cinnamon-sugar while still warm, and serve immediately. Total time: about 25 minutes, including prep and cooking.
Ingredients
- 1 can (8-count) Pillsbury Grands Buttermilk Biscuits Dough
- 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 canned biscuits into individual pieces. Flatten each one slightly with the palm of your hand, then cut each in half.
- Place about ½ teaspoon of jelly in the center of each half-circle.
- Pinch the edges together to seal the jelly inside, forming a small ball. Roll gently between your palms to smooth the surface.
- Heat about ⅓ inch of canola oil in a saucepan over medium heat—about setting your stove to “3” if you’re using a gas burner.
- Carefully drop 2–3 donut holes into the hot oil at a time. Fry for 1–2 minutes, then flip with tongs and cook another minute until golden brown.
- Remove with a slotted spoon and drain briefly on paper towels.
- In a small bowl, mix the sugar and cinnamon. While the donut holes are still warm, toss them in the cinnamon-sugar mixture until evenly coated.
- Serve immediately while hot and crispy on the outside.
What to Serve It With
These jelly donut holes are delicious on their own, but they shine even more when paired with something creamy or rich. Try serving them with a side of vanilla ice cream for a decadent dessert combo, or pair them with a warm mug of coffee or hot chocolate for a cozy morning treat. If you’re hosting, consider placing them in a festive bowl alongside fresh berries or chocolate drizzle for an eye-catching presentation. For a full donut experience, offer them with a glass of milk—they practically beg for it!
Top Tips for Perfecting Your Jelly Donut Holes
Getting the best results comes down to attention to detail. Always keep the oil temperature steady—too hot and the outside burns before the inside cooks; too cool and they’ll absorb too much oil and become greasy. Use a thermometer if possible, aiming for around 325°F (160°C). Also, don’t overcrowd the pan—fry in small batches so each hole has room to brown evenly. Another trick: make sure the jelly is fully sealed inside before frying, or it could leak out during cooking. Finally, coat the warm donut holes right after frying—the heat helps the cinnamon-sugar stick better.
Storing and Reheating Tips
While these donut holes are best enjoyed fresh, you can store them for later—though they won’t stay crispy long. Let them cool completely, then transfer to an airtight container and keep at room temperature for up to two days. To reheat, pop them in a 350°F (175°C) oven for about 5–7 minutes until warmed through. Avoid microwaving if you want to preserve any crispness—it tends to make them soggy. Note: if you plan to freeze unbaked donut holes (before frying), wrap tightly in plastic wrap and freeze for up to a month. Just thaw at room temperature before frying.
Frequently Asked Questions
Final Thoughts
There you have it—homemade jelly donut holes that taste like magic but take almost no effort at all. They’re proof that you don’t need fancy equipment or hours of prep to create something truly special. Whether you’re whipping them up for a weekend treat or surprising someone with a little sweetness, these little bites never fail to bring smiles. So go ahead—grab that tube of biscuits, fire up the stove, and treat yourself to the joy of freshly fried, jelly-filled goodness. Trust me, your taste buds will thank you.
Jelly Donut Holes with Canned Biscuits Dough
Ingredients
Main Ingredients
- 1 can Pillsbury Grands Buttermilk Biscuits Dough (8-count)
- 6 tablespoon raspberry jelly or use your favorite flavor
- 1 cup canola oil for frying
- 0.25 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preparation Steps
- 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.
