Ginger Doughnuts

This doughnut is like a gingerbread cookie, but better! Substitute cinnamon with ground ginger to make this spicy-sweet breakfast.

  • prep time 20 min
  • total time 20 min
  • ingredients 4
  • servings 8


cups vegetable oil
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
cup sugar
teaspoon ground ginger
  • 1 In deep fryer 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.
  • 2 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.
  • 3 Meanwhile, in small bowl, mix sugar and ginger; pour onto plate. While doughnuts are still warm, place in ginger-sugar; turn to coat.
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