Are you craving doughnut holes, but don’t want to go to the bakery? These Fried Biscuit Doughnut Holes are delicious and super easy to make!

I spent most of my elementary school years in Girl Scouts and with that came more camping trips than I can count. Our favorite breakfast treat during these trips were little Fried Biscuit Doughnut Holes we called Darn Goods, because that’s exactly what they were. Darn good!

It’s been a long time since I’ve been in Girl Scouts. I’ve traveled all over, tasted amazing food both locally and abroad, but it’s still these little homemade doughnut holes that make me happiest of all. Why? Maybe nostalgia. I mean, we literally made these on the morning of every camping trip I ever went on as a kid.

In fact, right now as I get out the ingredients to make them, I can practically smell the scent of Seattle’s pine forests. Feel that chill of morning air on my skin. Hear that sizzle as the pan of grease starts heating up on the campfire. My troup wasn’t about eating eggs and bacon fried in the bottom of a paper bag. No, sirree! We did things right.

What You’ll Need for Fried Biscuit Doughnut Holes:

can of biscuits
oil
powdered sugar (or cinnamon and sugar, or hot cocoa powder)

And now that I’ve got a kid of my own I love sharing this delicious morning treat with her. It’s easy. It’s fast. And it’s a fun way to build memories that will last a life time. Trust me, I’ll never forget how very Darn Good these Fried Biscuit Doughnut Holes really are and now that I’m building memories with my daughter, neither will she.

How To Make Fried Biscuit Doughnut Holes:

Cut each biscuit from the can of biscuits into quarters. Heat three inches of oil in a saucepan over medium heat. Once oil is heated, fry biscuits in small batches (until golden brown), leaving time in between for the oil to reheat. After biscuits have cooled slightly, cover in powdered sugar (or cinnamon and sugar or hot cocoa powder, depending on what flavor you want). Enjoy!

Pro Tip: Fry these in small batches to keep the grease from cooling down too quickly. It’s the easiest way to prevent them from either becoming too greasy from frying too slowly, or burning because you had to turn up the heat.