Cut each biscuit into quarters and roll each quarter into balls.
In a paper bag or bowl, combine the sugar and cardamom. Combine the raspberry jam with a little bit of water in a small pot and warm it over low heat. Meanwhile, heat the oil in a cast iron skillet. Fry the dough balls, turning frequently. When theyÆre cooked through, place them on a paper towel lined plate to cool slightly. Once the donut holes are cool enough to handle, toss them in the cardamom sugar. Serve immediately with warm raspberry jam on the side for dipping.