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Easy Beignets


Easy Beignets

Easy Beignets

Terri Pischoff Wuerthner

So, you're cheating. How often would you make beignets otherwise? The "real thing" is better but, believe me, no one will complain about these!

Warning: wear something white when you enjoy these. Unless you're a very careful eater, you are likely to get powdered sugar all over you!

Yield: 40 Beignets


  • 4 (10-ounce) cans refrigerator biscuits
  • 4 to 6 cups oil
  • 2 cups powdered sugar


Separate the biscuits and shape them into squares, for a traditionally shaped beignet.

Heat the oil to between medium-high and high temperature (about 360ºF). When oil is hot, carefully drop the biscuits in the oil. They should immediately rise to the top, and float. If they don't, the oil isn't hot enough.

You will need to fry the beignets in several batches, for 1 to 2 minutes per side--turn them over if they don't turn over on their own as they are frying. As they are done, lift them from the oil with a slotted spoon and drain on paper towels.  

Place beignets in a very large bowl, and toss with the powdered sugar. Place on a serving plate and sprinkle with the powdered sugar remaining in the bowl. Best if served immediately, but I've never known anyone to refuse leftovers--when there are any. 

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