1 (8 oz.) can refrigerated canned biscuits
4 tablespoons butter, melted
2 tablespoons sugar
1 teaspoon cinnamon
vegetable oil, as needed, for frying
Open and separate your canned biscuits.
Flatten biscuits with the palm of your hand, then use a small, circular cookie cutter (or the cap of a water bottle) to cut out the centers of each biscuit. Save them as they will be your donut holes.
Heat 2-3 inches of vegetable oil in a large pot or Dutch oven (making sure there’s at least 3 inches of space between the oil and the top of the pot) over medium-high heat.
Test oil by sprinkling some water droplets in – if it sizzles, it’s hot enough – then carefully lower biscuits into the oil.
Fry on each side for 20-30 seconds, or until golden brown, then remove to a paper towel-lined plate to drain.
In a small bowl, whisk together sugar and cinnamon until fully combined, then place melted butter in a separate bowl.
Dip each donut in butter, shake off excess, then roll each one in cinnamon sugar mixture until coated.
Repeat with remaining donuts and serve hot.