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.
Photo: John O'Hagan; Styling: Buffy Hargett
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- 1 (12-oz.) can refrigerated buttermilk biscuits
- Vegetable oil
- Garnish: powdered sugar
- 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.
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