Remove the biscuit dough from the refrigerator and separate the biscuits into 8 rounds. Allow the dough rounds to sit on the counter to get to room temperature (about an hour) before frying.

Place the strawberry jam in a piping bag fitted with a long, round tip. Set aside.

With a hand or stand mixer, whip together the cream cheese, powdered sugar, milk and pinch of salt for the glaze. Set aside.

Add the oil to a wide sauce pan and heat to about 325 degrees. Drop the biscuit rounds (4 at a time) into the hot oil and fry 2 minutes and 30 seconds per side. Remove the doughnuts with a slotted spoon and allow to drain on a paper-towel lined cooling rack.

Poke the metal piping tip into the side of each donut and squeeze about a tablespoon of the strawberry jam into the center of each donut.

Once donuts are completely cooled, dip the tops of each into the cream cheese glaze. Then pipe red lines on the top of each donut to look like baseball stitches. Donuts are best enjoyed the same day.