April 2, 2024

Biscuit Mix Donut Holes

These doughnut holes are remarkably easy to whip up, taste wonderful, and make your house smell great (especially if you brew a pot of coffee to have with them)!

Biscuit Mix Donut Holes

Biscuit Mix Donut Holes

Serves: 8 | Prep Time: 15 minutes | Cook Time: 10 minutes


  • 1 cup Better Batter Gluten Free Pancake and Biscuit mix – spoon into the cup, do not scoop!
  • 1 Tbsp (12g) granulated sugar
  • dash of nutmeg
  • 1 Tbsp (13g) vanilla
  • 2 eggs OR 1/2 cup (106.5g) aquafaba (bean juice)
  • 1/2 cup milk or dairy free sub (120g), (add more if needed)
  • oil for frying

Make sure you heat your oil to about 360 degrees over medium high heat in a heavy pot – you need it to be large enough to leave a few inches between donuts and a few inches between the surface of the oil and the top of the pan. I personally prefer an electric skillet. The texture of your donuts will be determined by how much liquid you add. More liquid will equal a puffier doughnut (but not as pretty). Follow the instructions carefully!



Heat oil in a heavy pot.

Blend Dry ingredients. While oil is heating, blend flour, sugar, and nutmeg in a bowl.

Blend Wet Ingredients. In a separate bowl, blend vanilla, eggs or aquafaba, and 1/2 c milk, beating until smooth.

Stir together the dry and liquid ingredients. The mixture should start sloppy and thicken over 30 seconds. You want about the texture of drop biscuit dough – sticky! If needed add just enough extra milk or sub to create drop biscuit texture.

Drop Donuts: Drop tablespoons of the dough into the hot oil, frying for about 2 minutes, or until golden brown, turning as needed. When you fry, leave an inch or so between donuts. Remove to drain and cool for about 5 minutes (we recommend a wire rack).

Dip in Toppings. Dip in sugar, cinnamon sugar, powdered sugar, melted chocolate glaze, or confectioner’s glaze, and dip into desired toppings.

This recipe was originally tested and adapted from a recipe published by Naomi Poe in April 2022. Original photo of food by Jennifer Bigler.