Biscuit Beignets: A Simple Treat To Serve On A Lazy Sunday Morning.

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4.4 stars from 5 ratings of Biscuit Beignets

I've recently learned that the word beignet comes from the early Celtic word bigne meaning "to raise". I was aware that it was a French word meaning "fritter". In New Orleans, the beignet are square shaped pieces of yeast dough that are fried and generously sprinkled with powdered sugar. Because they are similar to both donuts and fritters, there are many different kinds of beignets with various sweet and savoy fillings.

It is of no great surprise that refrigerator biscuit dough, when cut, fried and powdered tastes much like that of the Mardi Gras favorite.

Like the beignets close cousin, the donut, there is something magical about the crispy fried exterior and the warm, doughy center of a beignet, although the biscuit beignet has a slightly more dense and yeasty flavor.

On several occasions, I have ordered a box of beignet mix from the Cafe Du Monde. Beignets from the Cafe Du Monde have folkloric status. With a bit of preparation, you can be enjoying warm New Orleans' beignets at home with little effort.

However, biscuit beignets are even easier. There is no measuring, no mixing, no proofing. Simply, stop by your local market and purchase a can of refrigerator biscuits. Follow the very basic steps below and enjoy.

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Cook Time

Prep time: 5 min
Cook time: 10 min
Ready in: 15 min
Yields: Makes 4-6 servings; 2-3 beignets a person

Ingredients

  • 1 can refrigerator buttermilk biscuits
  • 4 cups vegetable oil, for frying
  • powdered sugar, for dusting or
  • ground cinnamon, for dusting
  1. Pour oil into Dutch oven and heat over medium heat to approximately 350 degrees.
  2. While oil is heating, separate 1 can of refrigerated biscuits.
  3. Cut each round biscuit into quarters. Roll each quarter in hands creating a small ball. Repeat until all the biscuit dough has been formed into balls. They will measure approximately 1 inch.
  4. Gently place each ball into the hot oil. If necessary, cook in batches. You will want to have enough room so that each ball can be rolled ensuring that all sides are nicely browned.
  5. Browning should take about 1 to 2 minutes. Watch the beignets carefully, if the oil is too hot they will brown very quickly. The oil should be no hotter than 350 because you want to be sure the center of each beignet has had time to cook.
  6. Remove beignets after browning and place onto a paper towel or brown paper bag to drain.
  7. When all the beignets are cooked, transfer to a serving plate and dust with powdered sugar and/or cinnamon. Serve immediately.
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Use a slotted spoon to turn and remove your beignets from the fry oil.
Use a slotted spoon to turn and remove your beignets from the fry oil. | Source
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Here is an easy method for melting chocolate that doesn't require a double boiler.

Chop or break into small pieces all the chocolate that you intend on using. Place half of the chocolate into a microwave safe bowl. Heat on high just until melted and remove.

Immediately add the remainder of your chocolate and mix until all the chocolate has melted.

If you must, you can heat the chocolate for a few seconds longer to ensure that it has all melted and you can easily pour it into a squeeze bottle.

If you'd rather not buy a squeeze bottle at a cook shop, you can certainly use an empty one that you may have handy.

I re-used an agave bottle that, obviously, once had agave syrup in it. I had previously washed it and let it sit overnight to dry. You do want to be certain that there is no water in the bottle when you add your chocolate.


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Nine Lives: Mystery, Magic, Death, and Life in New Orleans
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The World That Made New Orleans: From Spanish Silver to Congo Square
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History buff? It's fascinating to step back and learn how a place was born. Elements of the past seem to make more sense when the history is told.

 

Beignet Recipe From Scratch

INGREDIENTS:

1 cup lukewarm water
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg, room temperature and beaten
2 tablespoons butter, softened
1/2 cup evaporated milk
4 cups bread flour or all-purpose flour
3 teaspoons instant active dry yeast
Vegetable oil for deep frying *
Powdered (confectioner's) sugar for dusting

*To fry beignets, you really only need to have enough oil to cover them.


DIRECTIONS:

Using a stand mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast into the bowl. Beat until smooth. Remove the dough temporarily from the mixing bowl. Lightly oil the bowl and return the dough. Cover with plastic wrap and refrigerate until well chilled.

Remove the dough from the fridge and roll out onto a lightly floured work surface to 1/2 inch thickness. Using a sharp knife, cut dough into 3 inch squares.

In a dutch oven, heat oil to 350-360 degrees F.

Gently slide the dough pieces into the hot oil and fry for approximately 2-3 minutes or until they are puffed and golden brown on both sides. A slotted spoon works well to turn the beignets and to remove them once they have finished browning.

Set on paper towels or a paper bag to absorb the extra oil. Allow to cool briefly before sprinkling with liberally powdered sugar.

Serve warm.

Makes about 18-24 beignets.

{repeat if necessary}


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Have You Made Beignets? 15 comments

Paul Edmondson profile image

Paul Edmondson 4 years ago from Burlingame, CA

When you're cooking these, does the fry oil splatter all over. I'm super interested in making these, but wonder if it's better to use a deep fryer.

I've never made Beignets or donuts, I have had them at the Cafe Du Monde and really enjoy them with a hot cup of coffee.


forall profile image

forall 4 years ago

I like Beignets. I have a different recipe to prepare them. Yours looks easier, and yummy. I will try it hopefully :)


alifeofdesign profile image

alifeofdesign 4 years ago from New Hamphire Author

Hi Paul,

Because there is little moisture content, these do not spatter. The other nice thing is that require little oil. An electric skillet would also work nicely with this recipe.

If you use your deep fryer often and keep it out, certainly you can use that, but I do not think that it is at all necessary.

This recipe is so easy and will do in a pinch if you can't get the wonderful beignets at the Cafe. After you try these, perhaps you will try baked donuts. I have made some very good ones and those are also an easy thing to whip up. Enjoy the process and I hope that you like the beignets!

Best Regards,


alifeofdesign profile image

alifeofdesign 4 years ago from New Hamphire Author

Hi forall,

I have made several different recipes myself and I have ordered the ready mix from the Cafe Du Monde. Biscuit beignets are very, very easy. As I mentioned they do taste more yeasty (more like a biscuit, certainly) than other recipes, but this method is so fast. Give it a go and let me know if you liked them.

Best Regards,


alifeofdesign profile image

alifeofdesign 4 years ago from New Hamphire Author

Hi Dr Funom Makama,

I'm pleased that you enjoy this hub. Thanks for stopping by.

Best Regards,


Natashalh profile image

Natashalh 3 years ago from Hawaii

This looks very tasty. Pinning!


alifeofdesign profile image

alifeofdesign 3 years ago from New Hamphire Author

Thank you for pinning, Natasha! You know, When you are in a hurry, these work perfectly. I hope that you give them a try (next time I make a batch I think I'll serve them with a warm blueberry compote). Have a wonderful day.


ketage profile image

ketage 3 years ago from Croatia

I make my donuts pretty much the same way, I love all fried dough, I made my donuts with a Nutella filling, I wonder how a Beignet would taste with Nutella , Next lazy Sundays project.


alifeofdesign profile image

alifeofdesign 3 years ago from New Hamphire Author

ketage, I, too, love fried dough. In my opinion, everything tastes better with Nutella! Thank you for commenting. I wish you well.

Best Regards,


ytsenoh profile image

ytsenoh 3 years ago from Louisiana, Idaho, Kauai, Nebraska, South Dakota, Missouri

Sounds divine with warm coffee. I'd want to dip them in chocolate ganache for sure. Thanks for the recipe also.


Dusana1234 profile image

Dusana1234 3 years ago

It looks great, I will try to do it this weekend.

Thank you for sharing your recipe.

Dusana :-)


alifeofdesign profile image

alifeofdesign 3 years ago from New Hamphire Author

My pleasure, Dusana1234. Enjoy!


alifeofdesign profile image

alifeofdesign 3 years ago from New Hamphire Author

Yeah-THAT sounds delicious! As I sit here and work , I wish I had a few right now. Thanks for stopping by and taking the time to comment. Best Regards,


ketage profile image

ketage 3 years ago from Croatia

I have cooked this recipe 4 times since my last comment, Just wanted to tell you the whole family loved it :)


alifeofdesign profile image

alifeofdesign 3 years ago from New Hamphire Author

ketage, you just made my day! THAT is why I write these hubs!!! I'm so pleased that your family enjoys the beignets. Thank you for taking the time to tell me and re-post-greatly appreciated. Best Regards,

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