Equipment Needed
- Large, heavy-bottomed pot or Dutch oven (for frying)
- Slotted spoon or spider strainer
- Candy/deep-fry thermometer (this is my #1 non-negotiable tool)
- Cooling rack set over a baking sheet
- Two small saucepans
- Small mixing bowls and whisk
- Paper towels
Step-by-Step Instructions
First, I get my station ready, which is the best advice I can give you. I pour the oil into my heavy pot until it’s about 2 inches deep and attach my candy thermometer. I turn the heat to medium to slowly bring it up to 375°F. While that heats, I open the can of peaches. I pour the entire contents—syrup and all—into a small saucepan. I set this aside for now. Then, I open the biscuit can and separate the rounds. Using a small bottle cap or a piping tip, I punch a hole out of the center of each biscuit to create the classic donut shape. I save the little “holes” to fry too—they’re the cook’s treat!
When my oil hits 365°F (I aim for this as my starting point), it’s showtime. I carefully slide two or three biscuit rounds into the hot oil. I don’t overcrowd the pot, as this will drop the temperature and make them greasy. Almost immediately, they’ll begin to puff up and float. I let them fry for about 60-90 seconds per side, using my spider strainer to gently flip them when the bottom is a deep, golden brown. The sound is a happy, steady sizzle. When they’re golden all over, I transfer them to the cooling rack. The little holes fry in just about 45 seconds total. The smell of frying dough at this point is intoxicating.(See the next page below to continue…)