Biscuit Doughnuts

1. Make the Doughnuts: Pour 3 to 4 inches of oil into a medium pot and heat to 350°F. (You can test the temperature with a thermometer or with a piece of scrap dough. Add the bit of dough to the oil; if it sizzles and rises to the surface, the oil is ready.) Line a baking sheet with several layers of paper towels.

2. While the oil heats, cut a hole in the center of each biscuit. Use a small circle cookie cutter, the bottom of a pastry tip or the edge of a small glass (like a shot glass).

3. Working in batches, fry the doughnuts until golden brown on both sides, 3 to 5 minutes per side. If the doughnuts brown too quickly, reduce the temperature of the oil.

4. Remove the doughnuts with a slotted spoon and transfer to the prepared baking sheet to drain on the paper towels. Continue until all the doughnuts are fried. Let them cool for 10 to 15 minutes.

5. Make the Icing: While the doughnuts cool, sift the confectioners' sugar into a medium bowl. Add the milk and whisk to combine. The icing should be thick enough that it won't run down the sides of the doughnut, but not so thick that it’s not easy to dip the doughnuts into it.) If needed, add more milk 1 tablespoon at a time to achieve the right consistency. Stir in the vanilla extract.

6. Dip a doughnut into the icing and then place it on a clean piece of parchment paper. Toss sprinkles, if using, all over the top. Repeat with all the doughnuts. The doughnuts are best served the same day they are made.