On a non stick surface (I used greased parchment), lay out your raw biscuits. If you wish to cut a donut hole in the center, use a greased smaller glass to cut it out. However, I find that the donut buns hold together better without a donut hole.

Heat about an inch deep of oil in a skillet over medium to medium high heat. You can test to see if the oil is hot enough by dipping a chopstick or wooden spoon in and watching for steady bubbles upon contact. Once the oil is hot, drop the biscuits in and fry them for 1 minute on each side, until golden brown. Remove and place each donut on a paper-towel lined surface, or a drying rack with paper towels underneath.

Whisk together the powdered sugar and non-dairy milk in a small bowl to make the glaze. Once the donuts are cool to touch, dip each one in the glaze, carefully coating the entire surface. Place on a drying rack.

Heat the vegan butter over medium high heat in a skillet, and fry the bacon slices until crispy on both sides, usually a couple mins for each side. Set aside on a paper-towel lined surface.

Cook plant-based burger patties for 3 mins on each side over medium high heat, or until browned. In the last minute of cooking, place a slice of vegan cheese on the burgers and cover with a lid so they melt.

If you wish to use donut halves as buns, cut the donuts in half and toast them in the skillet. Otherwise, just use whole donuts as buns.

Assemble your burgers! Place a cheeseburger topped with two bacon slices in between your donut buns. Enjoy!