yield: 8 servings
time: 35 minutes
active time: 15 minutes
canola or vegetable oil
1 (16-ounce) tube buttermilk biscuits
1/2 cup granulated sugar
1 1/2 tbsp *this little goat seasonal pumpkin spice (or substitute with this little goat went to india spice)
Heat about 2-3 inches of canola oil in a large, heavy-bottomed pot over medium heat to 350 degrees.
In a shallow bowl or rimmed baking dish, combine the sugar and pumpkin spice. Set aside.
Separate each of the biscuits from the can and place on a clean, lightly-floured work surface. Using a 1-inch round cookie cutter, paring knife or other round object (we found the lid of your spice jar works perfectly!), cut a round hole out of the center of each biscuit. (Goat tip: save the insides and fry them up as donut holes!)
Once the oil is heated, carefully place a few rounds of dough into your pot, being careful not to overcrowd the oil. Let cook until the bottom side turns golden brown, about 2-4 minutes. Carefully flip over and continue cooking until the other side turns golden brown, about 2 minute more.
Using a slotted spoon, transfer the cooked donuts to a paper towel-lined plate to drain slightly. While still warm and oily, dip your donuts in the spiced sugar mixture until well coated on all sides.
Repeat with additional donuts (and donut holes). Enjoy warm!
* If you do not have our seasonal pumpkin spice, substitute with 1 tsp ground cinnamon + 2 tsp This Little Goat went to India.