Homemade Donuts - cooking recipe

Ingredients

15 ounces Pillsbury refrigerated biscuits (2 Cans out of the value pack. Don't Use the Grands)
oil (Enough to cover the donuts, amount varies by pan)
Toppings or Fillings (Optional)
1 cup granulated sugar
2 tablespoons ground cinnamon
1 cup jelly (Any Flavor you like, Strawberry works well)
1 cup pudding or 1 cup cream
1 (16 ounce) jar frosting (Any flavor you like)

Preparation

You'll also need a soda cap and a few ziplock bags for this recipe.
Remove biscuits from packages, separate. One can yields ten jelly filled donuts or ten donuts and ten munchkins. Use as many packages as you like; I usually use two and save the other two to make at dinner.
Munchkins & Ring Donuts:
Position a soda cap in the middle of the biscuit and press down hard, rock the cap back and forth to make sure the dough has been cut through on all sides. What's left will be one tiny ball of dough and a ring shaped piece of dough. Set aside until all biscuits are cut. (These cook quickly so you won't have time to cut and watch the ones cooking at the same time.).
Fill a sauce pan with just enough oil to cover the donuts completely, heat the oil. A deep fryer works especially well.
Drop all the munchkins into the pot making sure they don't stick to each other as they begin to cook. They will float once they expand so make sure to keep an eye on them. Flip them over in the oil once the submerged side is browned.
Place on a plate covered in a paper towel to cool and dry off the excess oil.
Drop four donut rings into the oil at a time. Flip after one side turns brown then place on the paper towel covered plate.
When the donuts are cool enough to handle but still warm enough, roll in sugar and/or cinnamon if preferred. If using frosting, wait until they are cooled completely before coating.
For Jelly/Cream Filled:
Drop four biscuits into the heated oil whole. It will take slightly longer to cook through than the munchkins and rings but be careful not to let them burn.
Let cool on a plate with a paper towel to soak up excess oil.
Once cooled completely, use a butter knife to pierce a hole into the side of the donuts.
Cut one of the bottom corners off of a ziplock just big enough to fit into the hole you pierced through the donuts.
Fill the ziplock with jelly or cream of choice. Use a separate ziplock for each different flavor.
Insert end into the donut, use the butter knife if you need to and gently squeeze enough filling until it starts coming back out. Don't over fill too much.
Coat in sugar or frost if desired.
Viola~ Don't eat too many.