Ingredients
1 (16 ounce) can refrigerated biscuits (flaky)
1 cup sugar
1 tablespoon cinnamon
12 ounces vegetable oil
Method
Sources
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
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Heat oil in a large deep fryer until the temperature registers 350 degrees. Roll biscuits into 1/4 inch thin dough snakes. Rolling the flaky biscuit dough on its side will simulate the ridges seen on churros when deep fried. Cut dough snakes in half if they are too long to fit without bending into your fryer. Drop each dough snake into a paper bag filled with only the sugar (do not add the cinnamon yet) and shake to coat. The sugar will melt on the churro as it fries to make it sticky so the final sugar/cinnamon mixture adheres better. Shake off excess sugar. Fry each dough snake until golden brown and crispy on the edges. Remove from oil and drain on a wire rack. Do not drain on paper towels. The sticky sugar will stick to it. Once all the churros have been fried, add the cinnamon to the remaining sugar in the paper bag and shake to mix. Add more sugar if needed. Drop each cooked churro into the bag and shake to coat. Shake off excess sugar mixture and enjoy.