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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Instructions

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