Using refrigerated biscuits makes these homemade donut holes a snap.
Grapefruit Donut Holes
- Vegetable oil, for frying
- 1 (16.3-ounce) can refrigerated buttermilk biscuits
- 2 cups confectioners’ sugar
- 2 teaspoons grapefruit zest
- 3 tablespoons fresh grapefruit juice
- 1 drop red food coloring (optional)
- ⅛ teaspoon kosher salt
- Garnish: grapefruit zest
- Fill a 12-inch cast-iron skillet halfway with oil; heat over medium heat until a deep-fry thermometer registers 350°.
- Separate biscuits, and cut each biscuit into 4 equal pieces; roll pieces into balls, pressing any seams to seal, if needed.
- Working in batches, fry dough balls until golden brown, 1 to 2 minutes. Using a spider strainer, remove from oil, and let drain on paper towels. Let cool completely.
- In a large bowl, stir together confectioners’ sugar, grapefruit zest and juice, food coloring (if using), and salt. Dip tops of doughnut holes in sugar mixture, letting excess drip off; place, glaze side up, on a piece of parchment paper. Let stand until glaze is set. Garnish with zest, if desired.
Kitchen Tip: Do not use flaky layer-style biscuits. They will not hold together while frying, and their layers trap excess oil that makes them soggy and greasy.