Fluffy pillows of canned biscuit dough, fried up golden brown and dusted with powdered sugar, are the perfect short cut for creating melt-in-your-mouth New Orleans-style Beignets. Crisp on the outside, soft and tender on the inside, these bite-sized doughnuts add a little Louisiana flair to your dessert line up, party eats or brunch menu.
Who can resist a soft, pillowy, fried doughnut bite? I know I can’t. So light and airy, but not overly sweet, beignets are one of my favorite delights when visiting New Orleans. In the late morning, in the afternoon, after dinner, with a cup of coffee. A little table on the sidewalk at Cafe du Monde and these puffs of golden brown goodness are constantly calling my name.
What are Beignets
Beignets (pronounced BEEN-yays) are little squares (or, in this recipe, round puffs) of fried dough. Not quite as sweet as a doughnut but completely sweet enough, these little fritters, or fried pastries, are so inviting that it’s hard to eat just one.
As a matter of fact, they’re so irresistible, they’ve actually been named Louisiana’s state doughnut. And rightly so, a dish that traveled over with French colonists in the 18th century, beignets have been a favorite of locals and tourists for longer than any of us have been alive!
What You Need To Make Biscuit Beignets
Of course, this recipe isn’t an original, or authentic, beignet recipe by any means. It’s a fun, little short cut number meant to make a having a taste of Louisiana easy- right in your home any time you feel like it! To make this easy alternative and have your own NOLA moment, you need just 3 things.
- layered canned biscuits
- powdered confectioner’s sugar
- vegetable oil
How To Make Short Cut Biscuit Beignets
Heat the oil. For this recipe you need vegetable, canola or peanut oil- whatever it is you like to use- and a cast iron skillet or dutch oven. Fill the bottom of your skillet with about 2 inches of oil so that your biegnets will have enough oil to float in instead of sitting on the bottom of the pan. Floating makes sure they are nice and golden all around. Sitting on the bottom of the pan makes their bottoms too brown.
Use a thermometer to heat the oil to 350 degrees Fahrenheit. This is important. Oil too hot browns the outsides, but leaves the insides doughy. Oil not hot enough will have your dough soaking in oil intead of frying, making them greasy and oily tasting. Both ruin a good biegnet experience. So think Goldilocks and get it just right. I use a candy thermometer like this one to keep my oil temp steady and on the ready.
Prep the biscuits. Canned biscuits makes the perfect pastry dough short cut. I use layered canned biscuits because they fry up super airy. Separate the canned biscuits, cut each biscuit in quarters, then give them a quick roll in your hands to seal the edges of those layers around the outside. This lets the layers puff up on the inside without messing up the shape of your beignet.
Fry & Dust with Sugar. When the oil is ready, drop your rolled biscuit pieces in. Fry about 1.5 minutes on each side. Drain on baker’s cooling rack with a paper towel underneath. This works so much better than just placing them directly on a paper towel where the oil has no opportunity to drain away from the pastry.
Generously dust with powdered sugar while the fried dough is still warm. Serve these immediately for them to be at their best!
Can Biscuit Beignets Be Made in the Air Fryer?
Biscuit Beignets can be made in the air fryer. Line the basket with parchment paper, prep dough according to directions. Cook at 320- 350 degrees for 4-6 minutes. Turn over and cook for another 4-6 minutes. Remove and dust with powdered sugar.
Variations
- We love to drizzle our biscuit beignets with a little honey every now and then, just for a little something extra. It is divine!
- Mix a little cinnamon into your powdered sugar just for another layer of flavor.
- For a Mardi Gras flair, mix purple, green or yellow sugar crystals into your powdered sugar and laissez les bon temps rouler!
My Coffee Suggestions
- How to Host a Coffee Get Together
- Butterscotch Coffee Creamer
- Blueberry Muffin Coffee Creamer
- The Secret to Good Iced Coffee at Home
- Cozy Coffee Station How-To
Other Favorite Louisiana Recipes
- Southern Bread Pudding with Hard Sauce
- Honey Spiced Pecans
- Louisiana Dirty Rice
- Easy Louisiana Sausage Jambalaya
- New Orleans Muffuletta Skewers
IF YOU MAKE THIS RECIPE, BE SURE TO LET ME KNOW!
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Easy Louisiana Biscuit Beignets
Ingredients
- 8 count jumbo layered canned biscuits
- 1- 1.5 C powdered confectioner's sugar
- 48 oz vegetable oil (for frying)
Instructions
- On the stove top, heat oil in dutch oven or frying pan to 350° degrees Fahrenheit.
- While oil is heating, separate biscuits and cut into quarters. Roll each quarter into a loose ball.
- When oil is the right temperature, add 5-8 biscuit pieces. Fry 1 minute to 1.5 minutes on each side or until golden brown all around. Remove from pan. Drain on cooling rack over a paper towel. Repeat until all beignets have been fried.
- Generously dust with powdered sugar and serve while still warm.
MAKING IT EASY TO HOST & SERVE
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Fluffy pillows of canned biscuit dough, fried up golden brown and dusted with powdered sugar, are the perfect short cut for creating melt-in-your-mouth New Orleans-style Beignets. Crisp on the outside, soft and tender on the inside, these bite-sized doughnuts add a little Louisiana flair to your dessert line up, party eats or brunch menu.