Biscuit beignets

It’s the real-world version of the “homemade” beignet: refrigerated biscuit dough fried up and drenched in powdered sugar. As a kid growing up in southeast Louisiana, it’s almost a rite of passage.

I wanted to give my kids a taste this morning (mostly because the beignet place near our house closed recently, so my easy option for buying them isn’t quite so easy anymore). So, for the first time, I tried to make some. For many Louisianians, this may be a “duh” post, but it was fun, so I’m sharing.

Step one: pop open the can (makes me jump every. single. time.) and cut them up.

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Refrigerated biscuit dough cut up, ready to go in the oil

 

If you cut them up into eighths they make donut hole-sized beignets. Whole biscuits make them closer to the size you find at Morning Call or Cafe du Monde (which are both much better than mine, but for a quick, don’t-want-to-leave-the-house-because-I-look-like-a-troll version, mine turned out great!).

Step 2: Heat the oil

I had to do a little investigating on this one because I didn’t know how hot to make the oil. I used canola, because that’s my go-to, but I’m sure you could use other vegetable or peanut oil. Real chefs would be a better source for that. But anyhoo… my Googling around revealed 375 degrees was the goal temp for frying dough.

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Oil should be around 375 degrees for biscuit beignets

My regular thermometer is on the fritz so my hubs pulled the one off our turkey fryer for me to use. I think I had the oil a tad too hot because they browned a little more quickly than I wanted, but they still turned out great.

They only stayed in the oil about a minute and they started browning too much. I turned them over quickly to cook both sides then scooped them out and put them on a paper towel to get some of the excess oil off before I put them in the powdered sugar to dance around while they were still hot.

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Plastic tub I put the hot beignets in to coat them with powdered sugar

I used a plastic tub, but the traditional way to do it is use a brown paper bag. I just didn’t have any this morning. The brown paper soaks up some of the grease while giving the beignets a good coating of sugar, but the tub worked well.

They got a thumbs up from my biggest critic: my 4-year-old daughter who easts nothing. Ha!

Biggest takeaways from investigating this one: don’t make the oil too hot and make more than one can. My family devoured them. 🙂

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Make more than one can…

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Biscuit beignets!

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