I use to see these biscuits at a lot of chinese buffets when I lived back east. All they really are is canned biscuit dough deep fried then rolled in sugar. Thats it. Don't use the layered flaky kind. The plain old buttermilk or country style is best to use. I would bring the canned biscuits up room temperature first...remove from can first, before frying them for puffy biscuits.