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Pour oil into a large saucepan (I used a 2 quart saucepan, which
worked fine for the biscuits, but boiled over when I tried to fry a
cup of apple chunks... so go bigger than 2 quarts if you can).
Heat on medium-low heat for about 8-10 minutes. Test the oil by
flicking a few drops of water into it. It's ready if the oil bubbles
and pops a little bit. It's TOO hot if the oil bubbles and pops like
crazy and starts smoking (give it some time off the burner to
cool down a bit).
Working with one piece of biscuit dough at a time, flatten the
dough out until it has about a 5-inch diameter.
Add the biscuit to the hot oil and fry on each side for about 2-3
minutes, until a deep golden brown.
Remove from oil using tongs or a slatted spatula and place on a
small stack of paper towels to dry. Repeat for each biscuit.
Once the biscuits have all been fried, add the apples to the oil. I
suggest working with no more than a cup at a time.
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They'll fry quickly, in about 3-4 minutes. Once the edges of the
apple are golden brown, remove them using a slatted spoon and
place on paper towels to dry.
Assemble each fritter by piling apples on top of the fried dough,
sprinkling with cinnamon sugar, and drizzling with caramel
sundae sauce.
Serve warm
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