Simplest, Quickest Doughnuts Ever

I am certainly not the first one to think of this - we had these for breakfast on our YW High Adventure and they were such a big hit. To be honest, I was more than just pleasantly surprised. They are unexpectedly delicious and so incredibly easy! I've declared them a conference weekend tradition for our family.
Makes 8 doughnuts.

1 cylinder large buttermilk biscuits (store brand works just as well as Pillsbury)
1 1/2 cups canola oil, for frying
glazes (see below)

1. Prepare all glazes first.
2. Open biscuits and punch out the hole in the middle of each biscuit (they usually come pre-cut).
3. Heat oil in a deep skillet or shallow sauce pan to medium. Fry doughnuts and holes in oil until golden brown, flipping over with a fork when first side is done. Remove from oil with tongs and place on a cookie sheet.
4. Spoon glaze onto doughnuts (or shake in bags of sugar) while they are still hot. Serve soon and enjoy! Keep leftovers out - containers or bags make them a bit too chewy. Eat the same day (day-old doughnuts really emphasize the old).

Glaze suggestions:
Traditional (vanilla)
Maple
Chocolate/Nutella
Powdered sugar
Cinnamon & sugar

Stir 1/2 cup powdered sugar, 1/2 tsp vanilla, and 1 milk together in a small bowl. Replace vanilla with maple for maple glaze. Add 2 Tbsp cocoa powder for chocolate (or just use Nutella if you have some on hand). Shake doughnuts in a bag with 1/2 cup powdered sugar for powdered or 1/2 cup granulated sugar and 1/2 tsp cinnamon for cinnamon & sugar. Add sprinkles if you must.