Super Easy Donuts

1/4 cup vegetable oil
1 8-count package large refrigerated biscuits (such as Pillsbury Grands)
Sugar Cinnamon coating:
1/2 cup sugar
1/4 teaspoon ground cinnamon
Chocolate Ganache dip:
3/4 cup Giardelli Dark Chocolate chips
3 Tbs Butter
1 Tbs light corn syrup
1/4 tsp Vanilla Extract
Heat ½ cup of the oil in a medium skillet over medium-low heat, place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for "holes." Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1½ minutes per side. Transfer to a wire rack or paper towel–lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes.

For the Chocolate Ganache, combine all the ingredients and microwave for about 40 seconds and stir until smooth. Continue to add another 20 seconds if chocolate does not get that smooth and silky texture.  Dip donuts into bowl of Chocolate Ganache and place on cooling rack or gobble them right up. Serve warm or at room temperature