Ingredients
1
cup powdered sugar
2
tablespoons unsweetened baking cocoa
2
tablespoons butter, melted
4
to 5 teaspoons milk
1
cup powdered sugar
1
teaspoon grated lemon or orange peel
3
to 4 teaspoons lemon or orange juice
1
cup powdered sugar
1
teaspoon vanilla
3
to 4 teaspoons milk
Oil for deep frying
2
cans (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)
Preparation
In small bowl(s), mix ingredients for desired Glaze(s) until smooth, adding enough liquid for desired glaze consistency. Cover; set aside.
Heat 3 inches oil in heavy saucepan or deep fat fryer to 375°F.
Separate cans of dough into 24 biscuits. With 1-inch round cookie cutter, cut hole in center of each biscuit. Fry biscuits and holes in hot oil 1 to 1 1/2 minutes on each side or until golden brown. Drain on paper towel.
Dip top of each doughnut into desired glaze. Serve warm.
