Short-Cut Churros

Name: Short-Cut Churros
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 64 churros
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

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Level: Easy

Total: 40 min
Active: 40 min

Yield: 64 churros

Level: Easy

Total: 40 min
Active: 40 min

Yield: 64 churros

Ingredients

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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

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Heat the oil in a medium saucepan over medium heat until it reaches about 375 degrees F.
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.

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Short-Cut Churros

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