Categories: breakfast, doughnuts, snacks

Ingredients

• 3/4 cup vegetable oil
• 1 8-count package large refrigerated biscuits (such as Pillsbury Grands)
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon

Directions

1. Heat 1/2 cup of the oil in a medium skillet over medium-low heat.

2. Place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for “holes.”

3. Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1 1/2 minutes per side. Transfer to a wire rack or paper towel-lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes.

4. In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.

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