Biscuit Beignets

Biscuit Beignets are fried in oil until they are golden, puffy pillows and then dusted with a blanket of powdered sugar.

Prep10 min
Cook10 min
Total20 min
Serves8 servings
Rating5.0

Biscuit Beignets are fried in oil until they are golden, puffy pillows and then dusted with a blanket of powdered sugar. They are so good with a cup of coffee.

Beignets (Pronounced BEEN-yays) are one of my favorite New Orleans foods and a trip to Cafe du Monde for beignets is a must everytime I visit New Orleans.

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Beignets traditionally are not that sweet, but they are typically dusted in LOTS of powdered sugar. Be careful when you inhale!

Ingedients Needed

These Biscuit Beignets are perfect for when you want a shortcut. Refrigerated biscuits, vegetable oil, and powdered sugar are all you need. I also like to drizzle them with a little caramel sauce.

How To Make

Cut each biscuit into 3 pieces.

Heat about 2 inches of oil in a Dutch oven to 350 degrees and these biscuit beignets will fry up super fast. You’ll be chowing down in just a matter of minutes.

Dust them with lots of powdered sugar.

And careful not to inhale the sugar. That’s no fun!

Recipe Tips

Flaky Layer Biscuits work best. They fry up airy and are more similar in texture to from-scratch beignets.
You can fry the beignets in a deep cast iron pan or a Dutch oven.
A candy thermometer is handy. If the oil is too hot, the outside will burn before the inside is cooked.

Storage

These beignets are best eaten shortly after they are made but you can store them in an airtight container for a few days.

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More New Orleans-Style Sweet Treats

Ingredients

1 tube refrigerated Buttermilk Flaky Layers Biscuits
Vegetable oil
Powdered sugar
Caramel sauce, optional

Equipment Dutch Oven, Deep-Frying Thermometer

Steps

1
Separate the biscuits and cut each one in thirds.
2
Pour 2 inches of oil into a Dutch oven and heat to 350 degrees.
3
Fry about 5 beignets at a time, frying until golden on each side.
4
Drain on paper towels.
5
Dust with powdered sugar.
6
Best served right away.

Notes

It is helpful to use a thermometer for this recipe. You want to make sure the oil is not too hot or the outsides will burn before the insides are done.