Follow these steps for perfect results
Refrigerated Biscuits (flaky)
rolled
Sugar
for coating
Cinnamon
mixed with sugar
Vegetable Oil
for frying
Heat vegetable oil in a large deep fryer to 350 degrees F.
Roll refrigerated biscuits into 1/4 inch thin dough snakes.
Roll the flaky biscuit dough on its side to simulate the ridges seen on churros.
Cut dough snakes in half if they are too long to fit into your fryer without bending.
Drop each dough snake into a paper bag filled with sugar.
Shake to coat the dough snake with sugar.
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.
Add 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 with cinnamon sugar.
Shake off excess sugar mixture.
Enjoy immediately.
Expert advice for the best results
Ensure oil is at correct temperature for optimal frying.
Shake excess sugar off churros before frying to prevent burning.
Everything you need to know before you start
10 minutes
Not recommended
Serve warm, arranged artfully on a plate.
Serve with chocolate dipping sauce
Dust with extra cinnamon sugar
Adds complementary flavors.
Discover the story behind this recipe
Popular street food and dessert
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