Cream Biscuit Donuts

Warning: This is a New Year’s resolution buster recipe so if you’re on that path then turn back now. If you’re not, all things in moderation and full speed ahead!

When I was younger, we would make improvised donuts from the Pillsbury biscuit tube. I know I’m not alone on this. But… what if you made your own biscuits? Rich and cream-based, not buttermilk. Would it still be special? (Spoiler alert: YES!!)

No, they’re not real doughnuts (notice the more formal spelling and, if you could hear me say it aloud, the semi-reverential whisper). But on a sleepy weekend morning when the kids are hoping for something more than the everyday steel-cut oatmeal and berries? These rock.

 

First off, cream biscuits? You bet. I turned to Chef John at Foodwishes.com.

These biscuits are a bit easier to make and much more forgiving than your normal buttermilk biscuit. They’re also perfect for jam, jelly, marmalade, or a bit more cream and some fresh strawberries.

Cream Biscuit Donuts are a guilty pleasure, no doubt, but so is any donut, right?. (The kids will think you're a wizard!) Visit suppertimeblues.com to learn more.

Sift the dry ingredients together. Make a well in the center and add the cream. Stir until it comes together in roughly a ball.

Cream Biscuit Donuts are a guilty pleasure, no doubt, but so is any donut, right?. (The kids will think you're a wizard!) Visit suppertimeblues.com to learn more.

(By the way, see the gray and white spreader in this picture? You wouldn’t believe how much I use that. I have a smaller one too. Spreader on one end, mini-spatula on the other. I found it while wandering around a kitchen store one day and now it’s second only to my wooden spoon.)

On a floured surface, roll it out and cut your donuts. I have a set of these cutters which I use for biscuits, donuts, cookies, and more. And they come in all sorts of groovy shapes and sizes. A bench scraper, if you have one, comes in handy as well. The dough is supposed to be a bit sticky.

Cream Biscuit Donuts are a guilty pleasure, no doubt, but so is any donut, right?. (The kids will think you're a wizard!) Visit suppertimeblues.com to learn more.

Then into a pan over medium-high heat with just enough oil to come up about half-way on your donuts. Watch your oil temperature, you’re looking for about 325°F – 350°F. I use a smaller pan, as you can see, so I don’t need so much oil. It goes fast enough.

Cream Biscuit Donuts are a guilty pleasure, no doubt, but so is any donut, right?. (The kids will think you're a wizard!) Visit suppertimeblues.com to learn more.

Flip over when browned (watch the side of the donut to see it brown without constantly lifting it up). Remove to a rack or plate with a paper towel to drain.

While they’re still a bit warm, dust with either regular sugar or powdered sugar, whichever you prefer (or have handiest in the pantry).

We ate the donut holes before the picture could be taken but rest assured, they were super too!

Cream Biscuit Donuts are a guilty pleasure, no doubt, but so is any donut, right?. (The kids will think you're a wizard!) Visit suppertimeblues.com to learn more.

Cream Biscuit Donuts

Course: Breakfast
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 donuts

Cream Biscuit Donuts are a guilty pleasure, no doubt, but so is any donut, right?. (The kids will think you're a wizard!) Visit suppertimeblues.com to learn more.

Print

Ingredients

  • 2 cups self-rising flour Or 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon of salt.
  • 1 tablespoon sugar
  • 1 1/2 cups heavy cream
  • vegetable oil for frying I use canola.
  • sugar (regular or powdered) for dusting

Instructions

  1. Sift together the dry ingredients.

  2. Add the cream and stir until a rough ball of dough forms.

  3. Turn onto a floured surface and fold into thirds (as if you were making puff pastry) two or three times or until the dough is smooth and ready to roll. (See my buttermilk biscuit recipe for more information.)

  4. Roll out the dough into a rectangle about 1/2 inch high.

  5. Cut out as many donuts as you can.

  6. Gather the scraps of dough and do it again until all of the dough is used.

  7. Fry a couple of minutes on each side in some vegetable oil over medium-high heat. 

  8. Remove to a paper towel to drain, then dust with regular or powered sugar.

  9. Don't forget to use the donut holes!

I hope you enjoyed this and found it useful. If so, please consider sharing it. And I'd really appreciate a recipe rating below if you made this dish at home. Thank you!

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5 thoughts on “Cream Biscuit Donuts

  1. Bill: this comes all the way from Down Under and I do not eat ‘donuts’ which I would write as ‘doughnuts’ to begin with 🙂 ! Have met you at Ron’s and believe you guys have some interesting plans to boot ! Actually have happily exchanged ideas with another from Kansas for years – small world !! Looking forwards to this !!!!

    • I would write ‘doughnuts’ for a proper one as well, but ‘donuts’ seemed more appropriate for these shortcuts, delicious as they were. We do have a bit of excitement brewing, just a couple of weeks from now. Thanks for stopping by!

  2. Ok, your fault. I never read disclaimers and now I so want a fried sweet cream biscuit with a hole in it. Must have will power.
    Great recipe, I love cream biscuits, so why not. But I must wait until my big blogger belly is reduced and my NYR is achieved..

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