Cinnamon and sugar are what I went with, but you could make a glaze or use powdered sugar if you'd like!
The original recipe called for using a soda bottle cap, but we don't have any of those. We do have an excess of beer caps around though, so I used that. Worked just fine!
Watch these SO closely!!!! They will cook in, literally, seconds, so don't take your eyes off them!
Don't forget to flip!
Don't forget the doughnut holes either. You'll just want to stir these around in the hot oil to cook, because they will most likely not flip in the oil as nicely as the rings.
Let 'em drain on a paper towel and cook just a little bit- enough to the point where you can handle them without burning your fingers.
Use the "claw" and dip into melted margarine (one of the few times I condone the use of margarine).
Then into the powdered sugar. Liberally coat them, or not. Whatever level of sugar goodness you want on them.
Eat some of these warm. You'll thank yourself for it!
Easy Cinnamon Sugar Doughnuts
Found at Southern Plate, thank you!
1 tube refrigerator biscuits
1 cup sugar
1 1/2 Tablespoon cinnamon
1 stick margarine, melted
Vegetable oil, for frying
Heat about 1/2 inch of vegetable oil in a skillet over medium heat for about 5 minutes. In a bowl, melt margarine. In a separate bowl, combine sugar and cinnamon. Lay out your biscuits on a work table and using a bottle cap, cut a hole into the middle of each. Drop each biscuit, and hole, into the hot oil. The oil should sizzle all the way around each biscuit. Watch carefully for quick cooking. Each side should cook for just 30-40 seconds. Remove from oil and drain on a paper towel. All to cool until the doughnuts are easy to handle. Dip each doughnut into the melted margarine and then into the cinnamon sugar. Enjoy!