I call this a "short-cut" churro because I use pre-made dough, instead of making it from scratch. They take just a few minutes to fry up, then just roll them in cinnamon sugar and dip in a warm fudge sauce.
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
As seen on: Giada Entertains, Episode 3. Party In The Kitchen.
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.