Heat 3 inches of oil in a large, deep skillet or deep fryer to 350 degrees.
Using a donut cutter (or the cap from a 2 liter soda bottle), cut the center from each biscuit.
In a small bowl, combine the sugar and cinnamon and set aside.
Place a few donuts in the pan of hot oil, being careful not to crowd the pan. Fry until golden brown on one side, about 1-2 minutes, and then flip and fry until gold brown on the other side.
Remove and drain on a paper towel lined plate. Repeat with the remaining donuts.
Shake each hot donut in the sugar and cinnamon mixture to coat.
Serve warm for the best taste and texture.
Any variety of canned biscuits will work, but we prefer the flaky layers. For more topping variations, scroll up to the blog post. Donuts will keep at room temperature for up to 2 days, but are best served fresh.