Buttermilk BeignetsButtermilk Beignets

Light, fluffy, and impossibly tender—these golden-fried dough pillows are a New Orleans classic made easy at home. With a soft, cake-like crumb from buttermilk and baking powder, each beignet puffs up into a warm cloud of comfort, then gets buried under a snowfall of powdered sugar. Serve them fresh from the fryer for an irresistible treat that tastes like Mardi Gras in every bite.

Why You’ll Love This Recipe

This isn’t just another fried dough—it’s Café du Monde magic in your kitchen. Inspired by French beignets and Southern biscuit techniques, these little squares are crisp on the outside, airy within, and so light you’ll want to eat three (no judgment). No yeast, no overnight rise—just simple ingredients and 20 minutes from bowl to plate.

Perfect for:

• Weekend breakfasts and brunch
• Holiday mornings or Carnival celebrations
• Making memories with kids
• Fans of donuts, funnel cake, or churros

Ingredients

For the Beignets

• 2 cups (240g) all-purpose flour, plus extra for dusting
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup (50g) granulated sugar
• 1 large egg, room temperature
• ½ cup (120g) buttermilk, cold
• ¼ cup (60ml) whole milk (or more buttermilk)
• 2 tbsp (30g) unsalted butter, melted and cooled
• Vegetable, canola, or peanut oil for frying (~2–3 cups)

For Finishing Touches

• Powdered sugar, generously for dusting
• Optional: Ground cinnamon or lemon zest in the sugar

Step-by-Step Instructions

1. Mix Dry Ingredients

In a large bowl:

• Whisk together flour, baking powder, baking soda, salt, and sugar until well blended.

2. Combine Wet Ingredients

In a separate bowl:

• Beat egg, then whisk in buttermilk, milk, and melted butter until smooth.

3. Make the Dough

• Pour wet ingredients into dry.
• Stir gently with a wooden spoon or spatula until a soft, shaggy dough forms.

Let rest 5 minutes—this hydrates the flour and makes rolling easier.

4. Roll & Cut

On a lightly floured surface:

• Turn out dough and gently pat or roll to ¼-inch thickness.
• Use a sharp knife or pizza cutter to cut into 2-inch squares or rectangles.
• Reroll scraps once if needed.

5. Heat the Oil

In a deep skillet or Dutch oven:

• Add 2–3 inches of oil and heat to 350°F (175°C).
• Use a candy thermometer for accuracy.

6. Fry in Batches

• Carefully add 4–6 beignets at a time—don’t overcrowd.
• Fry 1–2 minutes per side, flipping once, until deep golden brown and puffed.
• Remove with a slotted spoon and drain on a wire rack or paper towel-lined tray.

7. Dust & Serve

• While still warm, transfer to a wire rack set over parchment.
• Sift or shake powdered sugar generously over the top—don’t hold back!

Serve immediately while hot and pillowy.

Pair with:

• Hot coffee, café au lait, or chicory tea
• A side of fruit or whipped cream
• For fun: serve with chocolate sauce for dipping

You Must Know

• Use real buttermilk —its acidity reacts with baking powder for lift.
• Don’t skip resting —helps texture and tenderness.
• Fry at the right temp —too cool = greasy; too hot = burnt outside, raw inside.
• Tastes better the next day? Reheat in oven or air fryer to restore crispness.
• Freezer-friendly —cool completely and freeze before reheating.

Storage Tips

• Best eaten the same day—freshness is key!
• Store leftovers in an airtight container at room temperature for up to 2 days.
• Reheat in oven at 350°F for 5–7 minutes (best texture). Microwave works but may soften edges.
• Freeze unbaked or baked: Wrap tightly and freeze up to 3 months. Reheat from frozen (+2 mins).

Ingredient Substitutions

Serving Suggestions

• Serve family-style on a platter with extra sugar on the side.
• Great for holiday breakfasts—especially Mardi Gras!
• Double the batch and freeze half for future joy.
• Pack in lunchboxes (reheat safely).

Cultural Context

Rooted in French colonial Louisiana and inspired by French beignets de Noël, this recipe honors New Orleans’ rich culinary heritage. Found at Café du Monde, street festivals, and creative kitchens alike, it celebrates how simple ingredients—when fried with love—become something legendary.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd.
• Want more flavor? Add a pinch of nutmeg, cinnamon, or orange zest to the dough.
• Make ahead: Cut unbaked beignets and refrigerate 1 hour. Fry when ready.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I bake them instead of frying?
A: Not really—they won’t puff or crisp the same way. Try beignet-inspired muffins for a baked version.

Q: Why didn’t my beignets puff up?
A: Likely old leavening or oil not hot enough. Check baking powder/soda freshness and use a thermometer.

Q: Is this gluten-free?
A: Only if using certified GF flour blend.

Q: Can I make mini beignets?
A: Absolutely! Cut into 1-inch squares and reduce fry time to 45–60 seconds per side.

Q: Can I air fry them?
A: Not recommended—oil immersion is essential for proper rise and texture.

Allergy Information

Contains: dairy (buttermilk, butter), eggs, wheat.
Gluten-free option: Use certified GF flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed sugars and oils.

Nutrition Facts (Per Beignet – Approximate)

Based on 16 servings

• Calories: 140
• Fat: 6g
• Saturated Fat: 2g
• Carbohydrates: 19g
• Fiber: 0g
• Sugar: 6g
• Protein: 2g
• Sodium: 85mg

These beignets don’t whisper. They emerge golden from the oil, steaming and fragrant, saying everything a great treat should: “Grab me. Share me… maybe.” That’s how the best ones begin—not with silence, but with dough, delight, and someone who says, “Let’s make it unforgettable.”