Moist Buttermilk Coconut Cream Donut Holes

  • Preparation Time
    20 min.
  • Cooking Time
    15 min.
  • Serves

Recipe tags: baking mix, moderate difficulty, breakfast, deepfry


2 pkg Southeastern Mills® Buttermilk Biscuit
Canola oil, enough for frying donuts
½ cup Sugar (may substitute with powdered sugar)
1 box Coconut cream, pudding mix (3-ounce)
1 Egg, beaten
¾ Milk


  • 1

    In a deep-fryer or in a large deep pan on stove top; heat oil to 350°F. Line a rimmed baking sheet with paper towels; set aside. Place sugar in a shallow bowl; set aside.

  • 2

    In a medium mixing bowl, add both Buttermilk Biscuit Mixes and dry pudding mix; stir to combine.

  • 3

    In a small bowl whisk egg, add milk and whisk to combine. Pour mixture into dry biscuit-pudding mixture; stir to combine.

  • 4

    Using a 1-inch cookie scoop carefully drop donut dough into oil, do not overcrowd pan, fry until done, about 2 minutes, turn during frying.

  • 5

    Remove from oil with a large slotted spoon and place on paper towels to drain and cool, roll in sugar and serve.