Living so close to New Orleans, we love our beignets. These Mardi Gras Beignets are a quick and easy solution to those seeking to make beignets in a hurry, or with less fuss.
When Fat Tuesday (or Shrove Tuesday) starts getting closer and everyone is out of their minds getting ready for Mardi Gras, this is the best time to whip up some of these cute and simple beignets.
Typically, like the Cafe Du Monde classic, they're fluffy pillows of fried dough, traditionally heaped high with powdered sugar.
Instead, we've made an almond flavored frosting and sprinkled with Mardi Gras colored sanding sugar.
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What makes this recipe so yummy
- Making traditional beignet dough you have to prove the yeast, work the dough. Wait for a rise, etc. This way, using biscuit dough, there's none of that. They taste great too. Flaky layers are not quite a choux pastry (like the traditional beignet) - but VERY similar.
- It's a cheap and cheerful breakfast.
- Make a large batch and bring them to a Mardi Gras party!
- There's nothing better, eaten with a delicious hot cup of coffee.
- It's great to stuff your face before Ash Wednesday comes around (and lent).
Groceries you'll need: Ingredients
- Refrigerated Biscuit Dough
- Unsalted Butter
- Powdered Sugar
- Almond Extract
- Heavy Cream
- Sanding Sugars
- Vegetable Oil (for frying)
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Heat your frying oil to 350° in a large pot.
- Step 2: Mix the butter, sugar, almond extract and heavy cream to make the frosting. Set aside.
- Step 3: On a lightly floured surface cut the edges of each biscuit so that a square remains (keep the off-cuts).
- Step 4: Fry the square beignets in the hot oil about 1 minute each side, until golden brown.
- Step 5: Remove from the oil and drain on a plate lined with paper towel.
- Step 6: Spoon the frosting onto them while still hot.
- Step 7: Sprinkle with sanding sugar.
- Step 8: Fry remaining off-cuts and snack with some powdered sugar.
Hint: Don't leave the pot when frying. They cook so quickly, it's literally seconds between having a nice golden brown beignet and one that's too dark.
Recipe variations and substitute ideas
- Real Beignet Dough - instead of making the biscuits you could make the real deal - we're talking active dry yeast, all purpose flour (or bread flour), warm water - the whole nine yards.
- Peanut Oil - use this instead of the vegetable oil. Or Canola Oil. Anything with a high smoke point.
- Beignet Mix - you can find this in your local grocery store - Cafe Du Monde sell it.
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Necessary gear: Equipment
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A heavy bottomed pot (or an electric fryer works great if you have one) for frying. A spatula and mixing bowls.
I have some affiliate links in the recipe card at the bottom of this post.
More Mardi Gras recipes I think you'll love
How to store leftovers
Store the Mardi Gras Beignets in an airtight container at room temperature for a day or two (add a few paper towels to help keep moisture out). The high sugar content in the frosting should preserve the butter enough for it to be ok for a few days.
Mel's kitchen notes
Fry the off-cuts and make little beignet chips. Top with powdered sugar for a traditional flavor and a sweet treat.
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Mardi Gras Beignets
Ingredients
- 1 (8 Ounce) Can Refrigerated Biscuits flaky layers works best
- ¼ Cup Unsalted Butter unsalted
- 1 Cup Powdered Sugar
- ⅛ teaspoon Almond Extract
- 1 Tablespoon Heavy Whipping Cream
- 1 teaspoon Purple Sanding Sugar
- 1 teaspoon Yellow Sanding Sugar
- 1 teaspoon Green Sanding Sugar
- Vegetable Oil
Instructions
- Heat enough oil in a large pot to be 3 inches deep. Heat to 350°F.Vegetable Oil
- In a small mixing bowl add the butter and beat with a mixer until fluffy then add the powdered sugar, carefully. While beating add the almond extract then the cream.Cut the biscuits into square pillows - save the offcuts (they taste just as good).¼ Cup Unsalted Butter, 1 Cup Powdered Sugar, ⅛ teaspoon Almond Extract, 1 Tablespoon Heavy Whipping Cream
- Add four of the squares to the heated oil and fry for about 30-60 seconds. Watch them because it doesn't take long for them to become golden brown. Then flip them over.1 (8 Ounce) Can Refrigerated Biscuits
- Once they have become a nice golden brown all over remove to a paper towel lined plate and repeat with the remaining four.
- Spoon the frosting on top of the hot beignets. This will cause the frosting to melt over them. If you prefer the frosting not to melt so much (like in my images) wait til they cool a little.
- Sprinkle the sanding sugar over the top to add the mardi gras theme.
- Fry the off-cuts for some quick beignets bites with some powdered sugar (yum).
Notes
Nutrition
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