Baked Biscuit Dough Donuts
Refrigerated biscuit dough is used in this recipe. Fill with your favorite jam or preserves, if you like.
Yield
8 servingsPrep
10 minCook
15 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16.3 | ounces |
biscuit dough
"Grands" Flaky Layers (8 pieces) |
* |
| 3 | tablespoons |
margarine
or butter, melted |
|
| 1 | cup |
powdered sugar
|
|
| ½ | cup |
raspberry jam
or jam, or your favorite flavor jam (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 471.1 | ml/g |
biscuit dough
"Grands" Flaky Layers (8 pieces) |
* |
| 45 | ml |
margarine
or butter, melted |
|
| 237 | ml |
powdered sugar
|
|
| 118 | ml |
raspberry jam
or jam, or your favorite flavor jam (optional) |
*
|
Directions
Separate biscuits and bake as directed on package.
Immediately after removing from oven, brush each biscuit with the melted margarine or butter.
Roll in the powdered sugar or, alternately, roll in a cinnamon sugar mixture (2/3 cup sugar + 1½ to 2 Tbs. ground cinnamon).
If filling with preserves or jam, pump into coated biscuits using a pastry bag fitted with a cupcake filler tip.
NOTE: These are best eaten while still warm. To reheat, wrap loosely in foil and place in a 350℉ (180℃) oven for about 8 to 10 minutes.
