Prep Time
5 min
Cook Time
15 min
Yields
64 servings
The “short-cut” to these churros is using ready-to-bake biscuit dough, making the whole thing ready in just 20 minutes.
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ingredients
3
cups vegetable oil
1
cup sugar
1
Tbsp ground cinnamon
1
(16-oz) tube ready-to-bake buttermilk biscuit dough
1
(15-oz) jar fudge sauce, warmed slightly, for dipping
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directions
Step 1
Heat the oil in a medium saucepan over medium heat until it reaches about 375ºF.
Step 2
In a large bowl, mix together the sugar and cinnamon. Set aside.
Step 3
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.
Step 4
Fry the churros in batches, stirring and flipping as needed, about 30 seconds per batch.
Step 5
Remove the churros to a paper-towel-lined baking sheet to drain, then toss in the cinnamon sugar.
Step 6
Serve warm with the fudge sauce on the side.