Doughnuts are a favorite for breakfast here and we have figured out how to make our own homemade donut recipe for a variety of doughnuts.
Who doesn’t love a good doughnut? We love sweet foods for breakfast. But I don’t love all how processed store-bought doughnuts are, so we decided to try to figure something else out to make our own donuts. This easy donut recipe uses only a few simple ingredients.
But wait, is it “donut” or “doughnut”? I have seen both. According to Merriam-Webster “Most dictionaries enter donut as a variant of doughnut. The spelling of donut without the –ough has appeared in enough written sources (and been made popular by brands such as Dunkin’ Donuts) that it has become an accepted spelling.” I’ve also seen some say that “donut” is a more American version of the word, but “doughnut” is used globally.
Justin’s family has made doughnuts from refrigerated biscuits before, so that gave me the idea that we could make some from Bisquick. I make regular biscuits out of it, so why wouldn’t it work for this too? So I made my normal drop-biscuit recipe (without the cheese), and we put them in some oil to fry up. And guess what, it worked!
Once you have them cooked, you have many options for toppings. We usually just shake up the doughnuts in a bag with powdered sugar. You could also make a vanilla glaze out of powdered sugar, vanilla extract, and milk. We also found this recipe for a chocolate glaze that is amazing. It tastes just like the chocolate from a doughnut shop and we like to dip doughnuts in the chocolate. Or you can make cinnamon sugar doughnuts by making a 1:3 ratio of cinnamon to sugar (1 tbsp cinnamon + 3 tbsp sugar) and shaking the doughnuts in this similar to the powdered sugar.
Tip: If the powdered sugar or cinnamon sugar isn’t sticking to your doughnut holes, add a bit of melted butter to them and shake in the topping again.
Now that we’ve made them a few times, we’ve got the recipe down pretty well. Our original recipe left the dough very sticky, which made it hard to form the doughnuts. Recently we make sure to add more Bisquick into the dough until it’s a better consistency. You want it to be just slightly tacky so that it will roll together well, but dry enough that it doesn’t stick to your hands.
Because we are making homemade donut holes, not full-size donuts, we don’t have to worry about adding instant yeast or waiting for a yeast mixture to rise. If you want a delicious recipe for homemade donuts or yeast donuts, try my recipe for Paczki. They are Polish homemade doughnuts that require time to let the dough rise but have more of the taste of cake donuts.
We make doughnut holes because they are easier and quicker. You could use the same recipe below, roll it out on a lightly floured surface, and use a doughnut cutter to make regular doughnuts or cook in doughnut pans. But we have too much fun making the doughnut holes. Even the boys like to help with the topping part since we don’t let them help with the hot oil yet.
For those with a stand mixer, you can also mix the dough in there. Use the dough hook attachment and mix at a low speed until the donut dough is formed.
To speed up the process, you can form all of the doughnut holes at once. Lay a piece of parchment paper on your work surface then roll and place doughnuts on there with a bit of separation.
Why this recipe is the BEST
Why this is the BEST no‑yeast doughnut hole recipe:
• Ready in just 20–30 minutes—no proofing or waiting
• Soft, pillowy interior with slightly crisp exterior
• Uses pantry staples—no yeast, no fancy equipment
• Versatile coating options: glazed, cinnamon‑sugar, powdered sugar, or chocolate dip
• Easily customized: mini doughnut bites, dairy‑free or gluten‑free swaps
Troubleshooting Tips
- Sticky dough? Add up to 2 Tbsp more flour until manageable.
- Dough balls fall apart in oil? Be sure butter was grated/cooled and dough gently kneaded into cohesive balls.
- Still raw inside? Slow fry at 350 ℉, checking one test dough ball to confirm before frying rest.
- Greasy texture? Keep oil between 345–355 ℉—too cool oil absorbs oil instead of frying fast.
- Want to freeze? After frying and cooling, freeze uncoated doughnut holes in airtight container for up to one month. Thaw and re-glaze before serving.
Recipe Variations
- Vegan/dairy‑free option: Substitute plant‑based milk (oat or almond) and vegan butter; fry as usual.
- Mini vs Regular: Use 1 teaspoon vs 1 Tbsp scoop → yields ~60 small bites.
- Flavor twists: Add a pinch of ground nutmeg or pumpkin pie spice to dough; dust with cinnamon‑sugar or vanilla glaze.
- Chocolate‑dipped version: Dip cooled doughnut holes in melted dark or milk chocolate; top with sprinkles.
Homemade Doughnut Hole FAQ
Yes! To air fry these doughnut holes, preheat your air fryer to 350°F. Lightly spray the dough balls with cooking spray and cook in a single layer for 6–8 minutes, flipping halfway through. They won’t have the same crisp texture as deep-fried ones but are still delicious—light, golden, and a bit healthier.
To make dairy-free doughnut holes, replace the milk with any plant-based milk such as oat, almond, or soy. Use vegan butter or neutral oil (like coconut or avocado oil) instead of dairy butter. The texture and flavor may vary slightly, but they still turn out soft and flavorful.
Yes, baked doughnut holes are an option! Preheat your oven to 375°F. Place the dough balls on a parchment-lined baking sheet and bake for 10–12 minutes, or until golden brown. They’ll be slightly more cake-like than fried, but still fluffy and tasty. Brush with melted butter and roll in cinnamon sugar after baking for extra flavor.
Doughnut holes are best enjoyed the same day they’re made, while still slightly warm. To store leftovers, place them in an airtight container at room temperature for up to 2 days. You can reheat them for about 10 seconds in the microwave. For longer storage, freeze unglazed doughnut holes for up to 1 month and thaw before glazing or coating.
Absolutely. Swap the Bisquick with a 1:1 gluten-free version that includes xanthan gum for structure. Be sure to mix gently and avoid overworking the dough. The texture may be slightly more tender and crumbly, but still delicious. Always check labels to ensure all ingredients are certified gluten-free.
Homemade Doughnut Holes Step by Step
Ingredients
- 3 cups oil
- 1 1/2 cups bisquick
- 1/3 cup milk
- 1 cup powdered sugar
Preparation
In a large saucepan or stockpot, heat about 3 cups of oil over medium-high heat. You want the oil temperature to be about 365F. We usually use vegetable oil for this recipe, but canola oil will also work since it’s a good oil for frying. In a large bowl, combine the Bisquick and milk until a dough forms.
Knead in extra Bisquick as needed until the dough is no longer sticky. A wooden spoon works well for this, or use your hands.
Once the oil is hot, grab a little bit of dough, about the size of a golf ball, and carefully drop them into the hot oil. Cook for about 2-3 minutes until they are brown on the bottom. Then rotate the doughnuts to cook the other side.
Cook another 2-3 minutes until the doughnuts are golden brown on all sides. Use a slotted spoon to remove the doughnuts from the oil and place them on a cooling rack with paper towels or a rag underneath to catch the oil drips.
After all of the dough has been cooked, place the slightly cooled doughnuts into a zip-top bag or large mixing bowl with a lid and cover with the powdered sugar. Close up the container and shake to coat each of the doughnuts. You could also make a glaze from powdered sugar and milk or a chocolate glaze as linked above. Serve warm.
Recipe
Originally Published On: March 23, 2016
Last Updated On: August 6, 2025
Homemade Doughnut Holes
Ingredients
- 3 cups oil (vegetable oil or canola oil)
- 1 1/2 cups Bisquick
- 1/3 cup milk
- 1 cup powdered sugar
Recommended Equipment
Instructions
- Heat oil in a large pot to 365F
- Mix Bisquick and milk until dough forms, continuing to knead in extra Bisquick until dough is no longer sticky
- Once the oil is hot, grab small bits of dough and carefully drop them into the oil
- Cook for about 2-3 minutes, until brown on the bottom, then flip
- Cook another 2-3 minutes until completely brown
- Remove from heat and place on a cooling rack with paper towels underneath
- Once all dough is used, put cooked doughnuts in a zip-top bag with powdered sugar and shake to coat
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
Bisquick Recipes
- Quick and Easy Bisquick Pancakes
- Dutch Baby Pancake with Blackberries
- Cheddar Biscuits
- Banana Bread Pancakes
- Sheet Pan Pancakes
- Sausage Biscuits and Gravy
- Banana Cake with Glaze
- Easy Homemade Doughnut Holes Recipe
I have actually never had a homemade doughnut. I wonder if I could pull them off!
I wasn’t sure the first time we made them either, but they were actually so easy!
This is delicious and like the type of breakfast I would love! I am always afraid of pots of oil but it can be done!
Me too! I really don’t like frying things often because I always get popped. With the doughnuts we’ve discovered we can do them at a lower heat and it still cooks well without the hot oil popping so much.
Those look so delicious. My niece and her guinea pig are coming to stay with me for a little while, I will have to make these for her.
I love that your niece is bringing her guinea pig! These are perfect for a sleepover breakfast.
Oh delicious! You just need a good cup of coffee!
I don’t drink coffee, but my husband said the same thing!
I had no idea you could use Bisquick to make basic doughnuts! I got doughnut molds for a different (baked pumpkin donut) recipe in the fall and wonder if you could use those with this mix as well?
I haven’t tried using a doughnut mold with this recipe, we’ve only done the drop doughnuts. I have a mini-doughnut silicone mold, I’ll have to try it because now you have me curious, too!
so now i am curious if you ever got to try it? We haven’t, yet. But my girls keep reminding me that we have those molds and the weather is getting cooler and we really should use them!!!
No I haven’t. Every time I remember I have it is AFTER we make the doughnuts!
This seems like a very quick and easy method for home made doughnouts! I definitely need to try it!
We love quick and easy here, especially with breakfast since we are usually hungry when we first wake up!
I have never made homemade doughnuts, but this recipe makes me want to try! A warm doughnut sounds amazing.
They are the best when they are fresh and warm!
I’m impressed with these. I do eclairs at the house, but nervous to make donuts. I don’t know why. I will have to try these out. They look delicious.
Oh, eclairs sound delicious too! I’ve never tried to make those before.
It looks delicious! I must confess that I’ve cut out sugar from my diet for this month and part of the next one so none for me.
I am trying to do the same as much as possible. It’s not easy, so I commend you for the effort and the willpower it takes!
Oh yummy. These look delicious. I’m going to have to try this recipe.
It’s such an easy way to make some doughnuts at home!
Wow, those doughnuts look totally delicious! I am a big fan of doughnuts – can’t wait to give your recipe a go this weekend! They don’t look too difficult to make either, which is great…
It’s a great recipe because they come out so yummy, but don’t take too long to make. I don’t like breakfast that takes a long time because I’m always hungry when I wake up!
I love the idea of making it out of bisquick. I am terrified of oil frying… but I would love to do it more!
I don’t really like frying in oil much, either. But we keep this on a lower temperature so it doesn’t really pop much.
Ooooooo yummy!!!! I just love donuts!!! One of my favorite things to eat on weekends! Might have to try and make them next time instead of heading out to the store!
It is nice to not have to get dressed right away to go pick them up! We love doughnuts on a lazy weekend morning.
I must admit those doughnuts do look very tempting… What’s not to love, right?
If it was up to my boys, we would eat them every day! My oldest just saw the photos over my shoulder and asked to make them again 🙂
how many donuts per serving?
Hi! I just updated the recipe card. This makes about 3 dozen doughnuts or so. It partly depends on how big you make the doughnuts. But my family tends to eat about 8-9 or so doughnuts for breakfast. We do all have a big sweet tooth, though!
I’m getting ready to make them for a group meeting on Wednesday. They look delicious and easy to do.
I just finished making the donuts and they are awesome. I used a wok instead of a regular pan. It was deeper and didn’t use as much oil. Just had to do another batch ot two. Am really pleased with this recipe. Thank you.