Jelly Donut Holes with Canned Biscuits Dough
There’s something pure and joyful about a warm, freshly fried donut hole—soft, pillowy, and bursting with sweet surprise. I remember my first time making these jelly donut holes: I was rushing between soccer practice and piano lessons, juggling life like it was a full plate (and sometimes, let’s be honest, it really is). I didn’t want to spend hours kneading dough or waiting for yeast to rise. No way. I needed a shortcut that still tasted like magic.
Enter Pillsbury’s buttermilk biscuits—yes, the kind you grab on Sunday morning for toast. With just a few swirls of raspberry jelly, a quick fry in hot oil, and a dusting of cinnamon-sugar, they transform into something entirely unexpected: bakery-quality donut holes in under 30 minutes. They’re golden, slightly crisp on the outside, tender inside, and that little burst of fruity filling? Pure bliss with every bite. These aren’t fancy. They’re real. And honestly, that’s exactly what makes them perfect.
What Is Jelly Donut Holes with Canned Biscuits Dough?
These are bite-sized treats made from store-bought buttermilk biscuit dough, shaped into small balls, filled with raspberry jelly, then deep-fried until golden brown. The result is a soft, airy interior with a delicate crust and a sweet, tangy center that pops when you bite in. Unlike traditional yeast-risen donuts, this version uses convenience without sacrificing flavor—because who has time to wait overnight for dough to rise?
They’re not just any donut holes—they’re homemade-style with zero guilt over complicated techniques. Whether you’re hosting brunch, surprising your kids with breakfast treats, or just treating yourself after a long week, these come together fast, taste incredible, and disappear even faster.
Why You’ll Love This Recipe
First off—speed. Seriously. You’ll have these ready in less than half an hour. No rising time, no rolling pins required, no stress about proofing. Just open a can, shape, fill, fry, and serve. That’s it.
Second—flavor balance. Buttermilk biscuits give them a subtle tang and tenderness that cuts through the sweetness of the jelly. Then there’s the cinnamon-sugar coating: warm, fragrant, and just enough to make your kitchen smell like a cozy café on a Sunday morning.
And third—customization! Swap raspberry jelly for strawberry, apricot, or even lemon curd if you’re feeling fancy. Skip the filling altogether for plain glazed holes, or dip them in melted chocolate instead of tossing them in sugar. The beauty of this recipe? It’s flexible, forgiving, and endlessly adaptable to your mood (or your fridge contents).
I also love that they’re shareable—perfect for parties, potlucks, or hiding away in a lunchbox as a little surprise. Plus, they’re budget-friendly. One can of biscuits makes 16 generous donut holes, so you get plenty for less than $3. That’s dessert math anyone can appreciate.
How to Make Jelly Donut Holes
Quick Overview
This recipe takes about 15 minutes to prep and 10 minutes to cook, totaling roughly 25 minutes from start to finish. You’ll flatten individual biscuit halves, add a spoonful of jelly, seal into balls, fry gently until golden, then coat in cinnamon-sugar. Easy peasy!
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 biscuits into individual pieces and flatten each one using the palm of your hand. Cut each flattened biscuit in half.
- Place about ½ teaspoon of jelly in the center of each half.
- Gently pinch the edges together to seal the jelly inside, then roll the dough into a smooth ball between your palms.
- Heat canola oil in a saucepan about one-third full, then reduce heat to medium-low (around setting “3” on most stoves).
- Carefully drop 2–3 doughnut holes into the oil at a time. Fry for 1–2 minutes per side until golden brown.
- While still warm, toss them in a bowl with the cinnamon-sugar mixture until evenly coated.
- Serve immediately while hot and gooey for maximum enjoyment.
What to Serve It With
These jelly donut holes shine best when paired with something simple yet satisfying. A tall glass of cold milk is practically non-negotiable—there’s nostalgia in every sip. Or try them alongside a steaming mug of coffee or chai tea; the contrast of warm spices and sweet bursts is downright addictive.
If you’re serving them at a party, arrange them on a rustic wooden board with fresh berries, whipped cream, or a sprinkle of powdered sugar for presentation. They also pair wonderfully with fruit salad or yogurt parfaits for a playful brunch spread.
Top Tips for Perfecting Your Jelly Donut Holes
- Don’t rush the frying process: Keep the heat low to medium-low so the outside cooks without burning before the inside gets set.
- Work in small batches: Overcrowding the pan lowers the oil temperature and leads to soggy, greasy results.
- Test the oil temperature: If bubbles form slowly around the dough and it turns golden in 1–2 minutes, you’re good. Too hot = burnt exterior; too cool = oily mess.
- Seal those jelly pockets tightly: Use your fingers to pinch the edges well—no one wants a sticky surprise mid-bite.
- Toss while warm: The cinnamon-sugar sticks better when the surface is slightly moist from frying.
Storing and Reheating Tips
These donut holes are best enjoyed fresh, but if you must save them, keep uncoated ones in an airtight container at room temperature for up to two days. Avoid refrigerating them—it dries out the texture.
For reheating, pop them in a preheated oven at 325°F (165°C) for 5–7 minutes. This restores their warmth and softness without making them rubbery. Avoid microwaving—it tends to make them tough.
Note: Stored jelly-filled versions may leak during reheating, so eat with napkins ready. Better yet, enjoy them right after frying—you won’t regret it.
Frequently Asked Questions
Final Thoughts
There’s a quiet joy in pulling something delicious together quickly—especially when it brings smiles to your family’s faces. These jelly donut holes aren’t about perfection. They’re about comfort, convenience, and that little moment of sweetness that makes life worth savoring.
So next time you’re craving something special but short on time, remember: sometimes the simplest ingredients create the most memorable bites. Grab that can of biscuits, squeeze in some jelly, and fry up a batch of happiness. Trust me—you’ll thank yourself later.
Jelly Donut Holes with Canned Biscuits Dough
Ingredients
Main Ingredients
- 1 can Pillsbury Grands Buttermilk Biscuits Dough (8-count)
- 6 tablespoons 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.
