Puff Balls Recipe - Allrecipes.com
Puff Balls Recipe
  • READY IN 15 mins

Puff Balls

Recipe by  

"Easy and yummy doughnut-like dessert. Great for kids and adults. You can roll them in cinnamon and white sugar instead of confectioners' sugar for a different twist!"

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Ingredients Edit and Save

Original recipe makes 32 balls Change Servings
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  • PREP

    10 mins
  • COOK

    4 mins
  • READY IN

    15 mins

Directions

  1. Heat oil in a heavy bottomed saucepan or deep fryer to 375 degrees F (190 degrees C).
  2. Cut each biscuit into 4 smaller circles using cutter or bottle cap. Fry circles 2 minutes on a side, until golden. Drain on paper towels. Roll hot biscuits in confectioners sugar.
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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2004

This is a great recipe!! I rolled them in cinnamon sugar, very good! My husband even said they were great! Thanks Alicia!!

 
Most Helpful Critical Review
Dec 29, 2008

Not the greatest, but if you just want something quick these are okay. They do not taste good the next day, so only make what you are going to eat right away. I probably won't make this again.

 

49 Ratings

Sep 18, 2008

I don't know how I lived 37 years without knowing I could make donuts from fridge biscuits, but I'm making up for lost time. I tried the bottle cap trick, but found that my puff balls brown more evenly if I just cut the biscuits in quarters and roll them into balls. I sprinkled these with a little lemon juice, then the powdered sugar. YUM. Thanks!!!

 
Oct 03, 2008

Definitely a diet wrecker :) I had some biscuit dough in the fridge that I wanted to use up and this recipe was perfect. I didn't bother cutting into circles, I just cut each biscuit into fourths (like you would for monkey bread) and fried them that way. They fried very quickly for me, in one minute, and I didn't have to turn them as my deep fryer wire basket had a lid to keep them immersed in the oil. It is important not to let them get too brown, or you can taste it and they get hard. I even tried rolling the dough pieces into balls first and they do come out looking more like Timbits but they aren't as soft so I wouldn't bother trying that step (the wedges come out looking almost circular anyway). I thought I'd save time and shake the dough balls in a ziploc bag but that deposits way too much sugar, better to roll them in sugar like the recipe says! I will definitely use this recipe again when I want to give my family a treat, thanks for the recipe!

 
May 13, 2008

I hate the taste of canned biscuits, so I picked up a bag of those wonderful frozen ones, as they taste so much fresher, and let them thaw separatly on a baking sheet. Then I cut them into 4's, deep fried them, and rolled them in granulated sugar and cinnamon. These are to die for!! It might be an extra step, but if you don't like that canned biscuit flavor, try these. And they only take a little while to thaw!!

 
May 04, 2010

I've been doing this for years and it is fantastic! They are so simple and fun to do. I usually cut the center out of one biscuit so I end up with donuts and donut holes. The kids love them!

 
Jan 08, 2004

My mom would make these for us when we were kids, and we called them "oakey donuts". These are just fabulous! We also would use powdered sugar and do cinnamon and sugar ones too! Easy and delicious!

 
Feb 17, 2011

YUMMY!!! A quick fix for a doughnut without the work! I coated some in powdered sugar and some in cinnamon sugar. Next time I'll try a glaze. These were soooo easy and delicious!

 

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Nutrition

  • Calories
  • 92 kcal
  • 5%
  • Carbohydrates
  • 10.1 g
  • 3%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 105 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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