It was a lazy Sunday morning when a wild craving for peach cobbler and a glazed donut hit me at the same time. I had a can of biscuits and a jar of peaches staring back from the pantry, and I thought, “Why not?” What happened in my kitchen felt like pure, delicious alchemy. I watched simple dough puffs transform into golden, pillow-soft donuts in shimmering oil, then bathed them in a sweet, peachy syrup and a tangy cream cheese glaze. The smell of fried dough, warm cinnamon, and syrupy peaches was absolute heaven. With the first bite—a perfect mix of crisp exterior, fluffy interior, and creamy, fruity topping—I knew I’d created something truly magical.
Why You’ll Love This Recipe
You are going to absolutely love this recipe because it feels like you’ve created a fancy bakery treat with almost zero effort. It takes three simple, humble ingredients and transforms them into a show-stopping dessert that combines the best parts of a warm cobbler, a rich cheesecake, and a fresh, homemade donut. It’s incredibly fun to make, especially if you’ve never fried donuts before, and the result is so impressive. You get to enjoy that unbeatable taste of a warm, fresh donut paired with the comforting flavors of peach cobbler, all from your own kitchen in under 30 minutes.
Ingredients
- 1 (16.3 oz) can refrigerated jumbo buttermilk biscuit dough (8 count)
- About 4 cups vegetable oil, for frying (enough for 2 inches in your pot)
- 1 (15 oz) can sliced peaches in heavy syrup
- 4 oz (half a block) cream cheese, very soft
- 1 cup powdered sugar, plus more for dusting
- 2-3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Let’s talk about these ingredients because a few choices make all the difference. First, for the biscuits, use the classic, cheap “buttermilk” ones, not the “flaky layers” kind. I’ve tried both, and the buttermilk biscuits fry up puffier and more donut-like. For the peaches, you must use peaches in heavy syrup, not juice or light syrup. That thick, sweet syrup is going to become our glaze, and it adds so much more flavor and body. And for the cream cheese glaze, make sure your cream cheese is very soft. I leave it on the counter for a good hour before starting. Trying to blend cold cream cheese with powdered sugar leads to a lumpy mess—trust me, I’ve been there.(See the next page below to continue…)