Simply use canned refrigerated biscuits. [Note: if you check labels you can find some that are vegan and thus usable for fast days.] Separate each biscuit into two or three layers.* Heat oil (I use canola) in a heavy pan over medium high heat then turn down to medium. Fry about five biscuits at a time – more or less depending on the size of your pan. Give them room. Turn over when they’re browned – not more than a couple minutes. If your oil is too hot they will be too dark on the outside and not done on the inside. You may have to make adjustments as you go along. Remove with a slotted spoon and drain in a pan on paper towels. (If you’re doing lots of them you may want to keep the first batches in the oven on warm so they don’t cool. They’ll stay hot through at least one can-full of biscuits.)
You can shake powdered sugar over them or toss a few at a time in a paper bag with sugar, cinnamon, whatever. Eat quickly – they don’t improve with time.
*If you like the appearance of a traditional doughnut you can make a hole in the middle of each biscuit layer.