- 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.