Fill a large pot with 2 inches (5 cm) of canola oil. Heat over medium-high heat until the oil reaches 350°F (180°C).
2. Step
In a medium bowl, mix together the sugar, cinnamon, salt, and ground Szechuan peppercorns. Set aside.
3. Step
On a lightly floured surface, use a rolling pin to roll out the biscuits to ¼-inch (6 mm) thick. Using a 2-inch (5 cm) round cutter, punch a mini donut hole out of each biscuit. Discard the remaining dough or save for another use.
4. Step
Working in batches, add the donut holes to the hot oil and fry for 3 minutes on one side, until golden brown. Flip and cook on the other side for 1–2 minutes more, until cooked through and golden brown all over. Use a wire skimmer to transfer the donut holes to a wire rack set over a baking sheet. Let drain for a minute, then transfer the warm donuts to the sugar mixture and toss well to coat.
