| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 64 servings |
| Calories | 148 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 0 g |
| Sugar | 5 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 66 mg |
Reviews
Great!!!
I loved this so easy and tasty