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1
Heat oil in a Dutch oven or large skillet with high sides over medium-high heat until temperature registers 350u00b0F. (Oil should be 1- to 1 1/2 inches deep). Pop open biscuit container. If any of the biscuits look irregular, gently pat them down to even rounds and even thickness. Cut out doughnut holes.
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2
Add half of the doughnuts and half of the doughnut holes and fry until the bottoms turn golden brown, 1 to 1 1/2 minutes for small doughnuts and 2 to 2 1/2 minutes for large doughnuts. Using chopsticks, turn the doughnuts and holes and fry for until golden brown, 1 to 2 minutes longer.
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3
Transfer doughnuts to a paper towel-lined plate and allow to cool slightly, 1 to 2 minutes before dipping in glaze. Serve warm.
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4
Place confectioners' sugar and salt in medium bowl. Add melted butter, milk, and vanilla extract and whisk until smooth. Dip doughnuts and serve immediately.
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5
Place confectioners' sugar, cardamom, salt, and orange zest in medium bowl. Add orange juice and whisk until smooth. Dip doughnuts and serve immediately.
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6
Melt the butter over medium-high heat in a small stainless steel saucepan. Cook the butter until browned, 5 to 8 minutes, swirling the pan occasionally. The butter will begin to foam; the subsiding foam is an indicator that the butter is almost done. Once the solids are caramel brown remove pan from heat and immediately pour butter into a medium bowl, scraping in all the solids. Add the confectioners' sugar, salt, milk, and vanilla extract and whisk until smooth. Dip doughnuts and serve immediately.
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7
Place confectioners' sugar, cocoa powder, and salt in medium bowl. Add milk and whisk until smooth. Dip doughnuts and serve immediately.
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8
Place confectioners' sugar and salt in medium bowl. Add melted butter and milk and whisk until smooth. Dip doughnuts and serve immediately.
