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Ingredients
- 3 cups vegetable oil
- 1 cup sugar
- 1 tablespoon ground cinnamon
- One 16-ounce tube ready-to-bake buttermilk biscuit dough
- One 15-ounce jar fudge sauce, warmed slightly, for dipping
Preparation
Step 1
Heat the oil in a medium saucepan over medium heat until it reaches about 375 degrees F.
In a large bowl, mix together the sugar and cinnamon. Set aside.
Separate the biscuits, then gently press and elongate into 1/3-inch-thick rectangles. Cut each rectangle into 1/4-inch slices--you should get about 8 long slices per biscuit. Twist the ends of each slice in opposite directions 4 times.
Fry the churros in batches, stirring and flipping as needed, about 30 seconds per batch.
Remove the churros to a paper-towel-lined baking sheet to drain, then toss in the cinnamon sugar.
Serve warm with the fudge sauce on the side.