1 cans of large refrigerated buttermilk biscuits
3 cups of vegetable oil for frying
¼ cup alcohol (we used Honey Bourbon Whiskey and Rum Chata)
Heat oil until 350 degrees
Lay out biscuits on a cutting board and cut a hole in the middle of each biscuit.
When oil is hot, gently add the raw biscuits to the hot oil. When browned (about 1 minute) flip to the other side and cook until browned (another minute or so).
Remove doughnut from the oil and rest on a paper towel to drain. (about 30 seconds).
Using a pastry brush, brush each hot doughnut with the Honey Bourbon Whiskey.
Optional: spoon on boozy doughnut glaze
Optional: dip in a boozy chocolate Ganache dipping sauce
Directions for Making the Boozy Doughnut Glaze
2 cups of powdered sugar 4-6 tbsp alcohol (recommended: bourbon, rum, rumchata)
1. In a bowl, add 2 cups of powdered sugar and add 3 tbsps of alcohol and stir. You want the mixture to be thick enough so that it doesn’t slide off of the doughnut. Add more alcohol is needed for desired thickness/thinness.
2. Spoon glaze over doughnuts and enjoy!
Directions for Making the Boozy Chocolate Dipping Sauce
2/3 cup of heavy cream
¼ cup of alcohol (bourbon, rum, Kahlua, Rum Chata are good)
1 1/2 cup of dark chocolate chips Bring heavy cream to a near boil.
Remove cream from heat and pour into a bowl.
Gently stir in the chocolate until melted.
Add the alcohol, stir until combined.
Dip your favorite treats!