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Short-Cut Churros

  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 64 churros
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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

Directions

  1. Heat the oil in a medium saucepan over medium heat until it reaches about 375 degrees F.
  2. In a large bowl, mix together the sugar and cinnamon. Set aside.
  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.
  4. Fry the churros in batches, stirring and flipping as needed, about 30 seconds per batch.
  5. Remove the churros to a paper-towel-lined baking sheet to drain, then toss in the cinnamon sugar.
  6. Serve warm with the fudge sauce on the side.
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Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.