3/4 cup vegetable oil
1 8-count package large refrigerated biscuits (i.e. Pillsbury Grands)
1/2 cup sugar ~ combined with 1/4 tsp ground cinnamon
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Heat 1/2 cup oil in medium skillet over medium-low heat.
Place the biscuits on a cutting board. Using 1” round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for "holes."
(Test heat of oil by dipping the edge of a doughnut in the pan. When oil is hot enough, the edge will bubble.) Place 4 donuts and holes in skillet and cook until golden brown, 1 to 1½ minutes per side. Transfer to a wire rack or paper towel–lined plate to drain. Add remaining oil to skillet, reheat, and cook remaining doughnuts and holes.
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In a large bowl, combine sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature. Makes 8 donuts plus holes
CHOCOLATE GLAZE (optional)
1 cup chocolate chips
1 tb of butter
1/4 cup of half and half
Place ingredients in a glass bowl and microwave on 20 second intervals until melted and smooth. Stir well between each interval. Dip one side of donuts in glaze.