Today's Parade magazine (i know, i know) has a recipe for donuts where you cut holes out of 'canned' biscuit dough, and fry it and glaze the donuts. I'm guessing these result in non-yeast, cake donuts, and i'm wondering if anyone has tried this idea? And/or does anyone have an old recipe for moist dense cake donuts? (I say 'old' because the only superb cake donuts i have had are from a wicked old funky diner in Bennington VT- the Blue Benn.) Thx much!