Ingredients
| 2 | (7.5-ounce) cans refrigerated biscuit dough |
| Canola oil, for frying | |
| 6 | tablespoons sour cream |
| 2 | tablespoons maple syrup |
| 2 | cups powdered sugar |
| ⅛ | teaspoon kosher salt |
| 1 | cup chopped, cooked HORMEL® BLACK LABEL® bacon |
Directions
Separate biscuits. Using a 7/8-inch biscuit cutter, cut small hole in center of each biscuit.
Pour oil to depth of 1 inch in large skillet with high sides or Dutch oven. Heat oil to 325°F.
Fry biscuits in batches, 1 to 2 minutes on each side or until golden and cooked through. Remove with slotted spoon to a paper-towel-lined plate or rack.
In medium bowl, whisk together sour cream and maple syrup. Gradually add powdered sugar, whisking until smooth; add salt. Dip donuts in glaze and place glaze side up. Sprinkle with bacon.