CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2002-06-21
Serves: 3-4
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- Cheap Refridgerated Biscuits
- Oil
- Cinnamon
- Sugar
- Powdered Sugar
Instructions
Take large cast iron skillet and heat about a 1/2 inch of the oil. Open the biscuits and carefully poke your finger through to make a hole in middle. Lay the biscuits in the oil, flip when golden.
Drain off oil on some papertowels.
Add sugar and cinnamon or powdered sugar and cinnamon into a big Ziploc freezer bag. Drop donuts in and shake.
We usually eat these for breakfast. I let the kids decide on what kind they want and each get their own baggie to shake up their donuts.
Enjoy!!
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