- Vegetable oil for frying (I used Canola)
- 1 stick butter, melted
- 1 1/2 Tablespoons ground cinnamon
- 1 cup sugar
- 10-count can, Texas-style biscuits (any kind BUT flaky layers)
- Pour oil into stock pot to a depth of 1/2 inch and heat over medium to medium-high heat for 5 minutes.
- Place melted butter into a small bowl suitable for dipping. Combine cinnamon and sugar in a separate bowl.
- Use a plastic bottle cap or other small round object (I used a fondant cutter) to cut a hole in the center of each biscuit. Save the “holes” for doughnut holes.
- Lower the heat of the oil to medium. Drop the dough into the hot oil a few at a time, trying not to crowd the oil. Watch the dough carefully and turn once the bottom of the doughnut is golden. Cook the other side until golden it is golden as well. Remove from oil using a slotted spoon to a paper-towel lined plate. Repeat until all the doughnuts and doughnut holes are cooked.
- Dip both sides of each doughnut and doughnut hole into the melted butter and then press both sides into the cinnamon sugar mixture.
- Serve warm and enjoy!