French Quarter Mini Beignets

1 (16 oz.) can refrigerated biscuits (8 per can)
Vegetable or canola oil
Powdered sugar

Line a large baking sheet with paper towels; set aside.
Separate biscuits into individual rounds. Cut each round into 4 equal-sized pieces.
In a medium Dutch oven, pour oil to a depth of 2 inches.
Set to medium heat until temperature reaches 350 degrees F.
Measure temperature carefully with a kitchen thermometer.
Fry biscuit pieces in batches, turning with slotted spoon, about 1 minute on each side, until golden.
Drain on paper towels, and dust generously with sifted powdered sugar. Serve immediately.

NOTES
For this recipe, I used Pillsbury Grands Flaky Layers Original Biscuits.
If too hot, your biscuits will be very crispy on the outside and undercooked inside.
If too cold, your biscuits will soak up too much oil, become greasy, and not turn golden.