Start with some refrigerated biscuits and end up with delicious glazed doughnuts for breakfast or brunch.
Prep Time: 0 hour, 15 minutes
Cook Time: 0 hour, 15 minutes
Ingredients:
- 10 oz. can refrigerated buttermilk fluffy biscuits
- 10 tsp. raspberry jelly (or your favorite flavor)
- 3 Tbsp. sugar
- 1 tsp. cinnamon
- 3 Tbsp. butter, melted
- 1 cup powdered sugar
- 2 Tbsp. milk
- 1/2 tsp. vanilla
- pinch salt
Preparation:
Preheat oven to 400 degrees. Grease an 8" square pan or a 9" round pan. Separate dough into 10 biscuits and cut a slit in the side of each biscuit to form a deep pocket. Fill each pocket with about 1 tsp. of the raspberry jelly, then press edges firmly to seal. Arrange filled biscuits in prepared pan.
Mix sugar and cinnamon in small bowl. Brush doughnuts with melted butter, then sprinkle with sugar mixture. Bake at 400 degrees for 15-20 minutes until golden brown. Remove to wire racks.
Blend powdered sugar, milk, vanilla and salt in a small bowl until smooth. Drizzle over warm doughnuts. 10 doughnuts
