Tip your hat to the Crescent City, and honor Mardi Gras month by preparing these New Orleans-style treats.
1 (12-oz.) can refrigerated buttermilk biscuits
Garnish: powdered sugar
How to Make It
Separate biscuits into individual rounds, and cut into quarters. Pour oil to a depth of 2 inches into a Dutch oven, heat over medium heat to 350°. Fry biscuit quarters, in batches, 1 to 1 1/2 minutes on each side or until golden. Drain on paper towels, and dust generously with powdered sugar. Serve immediately.
Note: For testing purposes only, we used Pillsbury Golden Layers Buttermilk Biscuits.
As a Louisiana native, I must admit that I was skeptical, but these quick and easy beignet style doughnuts were a hit with my boys! I pressed the dough out and cut in halves, rather than quarters, to more resemble a traditional beignet. Will definately make again.
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