Biscuit Beignets


Tip your hat to the Crescent City, and honor Mardi Gras month by preparing these New Orleans-style treats.

Biscuit Beignets
Photo: John O'Hagan; Styling: Buffy Hargett
Prep Time:
5 mins
Cook Time:
3 mins
Total Time:
8 mins
4 to 6

Standing in line for piping hot beignets is a rite of passage for any first-time New Orleans visitor. And once you have a taste of the traditional version, you'll want homemade beignets all the time.

Good news: This recipe makes that quest faster, easier, and way less messy. Instead of making a dough, start with pre-made biscuit dough (the kind you sometimes use for breakfast), and you'll be just a few minutes from a taste of the Crescent City.


  • 1 (12-oz.) can refrigerated buttermilk biscuits

  • Vegetable oil

  • Garnish: powdered sugar


  1. Separate biscuits into individual rounds, and cut into quarters.

  2. Pour oil to a depth of 2 inches into a Dutch oven, heat over medium heat to 350°F.

  3. Fry biscuit quarters, in batches, 1 to 1 1/2 minutes on each side or until golden.

  4. Drain on paper towels, and dust generously with powdered sugar. Serve immediately.

Test Kitchen Note

For testing purposes only, we used Pillsbury Golden Layers Buttermilk Biscuits.

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