Sugar, allspice and everything nice makes these fluffy breakfast treats so-good.
2 cups vegetable oil 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits 1/2 cup sugar 3/4 teaspoon ground allspice
In electric skillet or 2-quart heavy saucepan, heat oil over medium heat to 350°F. Separate dough into 8 biscuits. Using small round cookie cutter, cut hole in center of each biscuit.
Gently place 2 or 3 biscuits in hot oil. (Biscuit holes can also be fried!) Fry on one side until golden brown. Gently turn with tongs; fry until other side is golden brown. Place on cooling rack; cool 3 to 5 minutes.
Meanwhile, in small bowl, mix sugar and allspice; place on plate. While doughnuts are still warm, add to spiced sugar; turn to coat.
To make cinnamon-sugar doughnuts, replace ground allspice with ground cinnamon.
Don’t forget the doughnut holes. Fry separately until golden brown, then add to spiced sugar.
Instead of using a plate, add sugar and ground allspice to a brown paper bag. Add warm doughnuts and give them a shake to coat.