Lay a paper towel onto a large plate and set aside.
Tear each piece of biscuit dough in half and roll each one into a ball. Set the rolled balls on a large plate and set aside for a moment.
To a small saucepan, add canola oil so that the oil is no more than 1-inch deep in the pan (amount of oil may vary depending on the size of the pan).
Heat the saucepan on low to medium heat.
After 20 seconds, using tongs, carefully add 4 of the biscuit dough balls to the oil. If at any time the oil gets too hot (smoky or a lot of sizzling), turn the heat off and set the pan on an unused burner to cool.
They’ll cook fast so watch them very closely. With cooking tongs, carefully turn each doughnut ball as they cook so that all sides turn a light golden color.
Once the sides of the doughnut balls turn a golden color, transfer them onto a paper towel-lined plate.
If at any time the oil gets too hot (smoky or a lot of sizzling), turn the heat off and set the pan on an unused burner to cool.
Continue the process to cook the rest of the doughnut balls.
If the doughnut balls brown too quickly when added to the oil, turn the heat down just a bit.
Once all of the doughnut balls are done cooking set them aside for a moment while making the glaze.