Okay, full disclosure: I once thought “two-ingredient” meant I could skip the grocery store and live on pantry vibes. Turns out, you do need to leave the house — but only for one short run. These Two Ingredient Doughnut Bites feel like cheating in the best way possible: crisp, pillowy little rounds made from a can of refrigerated biscuits and a bowl of sugar for tossing. They sizzle in hot oil, smell like a fairground at sunset, and take less time than a Netflix intro. If you want warm, nostalgic bites that taste like a hug from a vendor at a county fair, this is your weekend flex. Also? Technically you’ll use oil to fry — but the stars are just two ingredients.
Quick Facts
- Yield: Serves 4 (about 24 bites)
- Prep Time: 10 minutes
- Cook Time: 8–10 minutes
- Total Time: 20 minutes
Why This Recipe is Awesome
Because it’s ridiculously simple and delicious. You get crispy golden exteriors, soft, pillowy centers, and that warm-sugar coating that makes you close your eyes and say, “Mmm.” It’s so easy even your oven can’t mess it up, and the smell of frying dough will make neighbors suspiciously friendly. Perfect for a lazy morning, last-minute guests, or when you need an instant sugar-swoon.
Ingredients
For the Main Dish:
- 1 (16.3 oz) can refrigerated biscuits (8 biscuits — flaky or flaky layers work great)
- 1 cup granulated sugar (for tossing; you can swap a little for powdered sugar if you like)
- Vegetable oil, for frying — about 2 cups (or enough to fill a heavy pot with 2–3 inches)
For the Sauce / Garnish (if applicable):
- Optional: ½ cup powdered sugar + 1–2 tbsp milk for a quick glaze
- Optional: 1 tbsp ground cinnamon to mix with the granulated sugar (for cinnamon sugar bites)
How I Make It
Step 1:
Heat your oil in a heavy pot over medium heat until it reaches 350°F. I use a candy or instant-read thermometer — you want a steady, gentle sizzle, not a roar. While the oil warms, tear each biscuit into 3–4 pieces with your fingers. They should feel soft and pillowy, slightly tacky from the dough. If you tear too many crumbs, pinch them back together — we want little balls, not ravens of dough flying everywhere.
Step 2:
Carefully drop a few pieces into the oil — don’t overcrowd. They’ll sink briefly and then bob up like tiny dough buoys, making a satisfying little sizzle. Fry for about 1–1½ minutes per side, turning with a slotted spoon when edges turn golden-brown. That sizzle turns to a gentle pop when the outside seals and the inside starts to puff.
Step 3:
Lift the bites out when they’re an even golden color, and rest them on a rack or paper towels for a moment to drain. The interior should feel soft and yield with a light press — not doughy, not heavy. Toss them immediately in the bowl of sugar while they’re still warm so the grains melt slightly and cling, making a sparkly, crackling coating.
Step 4:
If you want a glaze, whisk ½ cup powdered sugar with 1–2 tbsp milk until smooth, then dip the bites once they’re cool enough to handle. For cinnamon sugar, stir 1 tbsp ground cinnamon into the granulated sugar before tossing. Taste a warm one now — that warm sugar + pillowy center = instant joy.
Step 5:
Serve immediately for best texture — crusty outside, tender inside. If you need to hold them, keep them in a low oven (200°F) on a wire rack for up to 20 minutes. They’ll lose a little crispness but stay delightfully soft.
Pro Tips
- Use room-temperature biscuits if possible — cold dough can stay doughy inside. Let them sit 10–15 minutes before frying if refrigerated.
- Keep the oil at a steady 350°F. Too hot = fast browning and raw inside; too cool = greasy, heavy bites.
- Don’t overcrowd the pot — 4–6 pieces max depending on your pot size so the oil temperature recovers quickly.
- If you don’t have a thermometer, drop a small piece of dough in: it should bubble and float up within 10–15 seconds, browning in about a minute.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap refrigerated biscuits for canned flaky croissant dough for a flakier, layered interior — they’ll puff differently and taste richer.
- If you want dairy-free, choose a vegan biscuit dough and use neutral oil; flavor stays mostly the same.
- Glaze alternatives: swap milk for almond milk in the powdered-sugar glaze for a dairy-free option — texture stays silky but flavor shifts slightly.
- For gluten-free: use a gluten-free biscuit or roll dough if you find one — texture varies but still tasty.
Variations & Tips
- Cinnamon Sugar: Add 1 tbsp ground cinnamon to the granulated sugar for classic cafe vibes.
- Mini Jam-Filled Bites: Make a small indent in warm bites with a spoon and pipe in a little jam; they’re a hit with kids.
- Chocolate-Dipped: Dip half the cooled bites in melted chocolate and sprinkle with flaky salt or sprinkles.
- Maple Glaze: Mix ¼ cup powdered sugar with 1 tbsp maple syrup and 1 tsp milk for a thin, maple glaze.
- Savory Twist: Omit sugar and toss warm bites in garlic butter and parsley for a fun snack — yes, it works.
- Air Fryer Version: Spray dough pieces lightly and air-fry at 350°F for 6–8 minutes, flipping halfway, then toss in sugar.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Fry and cool completely, then store in an airtight container at room temperature for up to 24 hours. Reheat in a 350°F oven for 5–7 minutes to revive the exterior before tossing in sugar.
- Can I double the recipe?
- Sure thing. Fry in batches and keep finished bites warm in a 200°F oven on a wire rack so they don’t steam and get soggy.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for an even golden color all around and a soft, springy interior. If the outside browns too fast, lower the heat slightly and cook a touch longer so the center finishes.
- What if I don’t have ingredient X?
- If you don’t have granulated sugar, toss the warm bites in powdered sugar or a quick glaze. No biscuits? Use thawed frozen dinner rolls — they’ll be denser but still lovely.
How I Like to Serve It
I love these for weekend breakfasts, dunked into coffee or hot chocolate — the warm sugar dissolves on the tongue. For brunch, serve with fresh berries and a small bowl of jam for dipping. They also travel well to potlucks; keep them warm in an insulated carrier. In summer, pair with iced coffee; in fall, pair with a cinnamon latte and cozy sweater. They feel festive and casual all at once.
Notes
- Storage: Store leftovers airtight at room temp for up to 24 hours. Reheat in a 350°F oven for best texture.
- Safety: If frying, never leave hot oil unattended and use a candy thermometer for consistent results.
Final Thoughts
Closing: Go make these and watch them disappear—alone, with friends, or stacked like a breakfast monument. Now go impress someone — or just yourself — with your homemade little doughnut miracles!