The “short-cut” to these churros is using ready-to-bake biscuit dough, making the whole thing ready in just 20 minutes.
Heat the oil in a medium saucepan over medium heat until it reaches about 375ºF.
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.