Go Back

Biscuit Beignets

These Biscuit Beignets are made totally from scratch, but don't let that intimidate you! They are so easy to make with only a few ingredients and taste just like the ones from my favorite restaurant. You will definitely keep coming back for more!

Course Dessert
Cuisine French
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Author Sarah Averett


  • 2 cups all-purpose flour plus some
  • 2 Tbsp baking powder
  • 1 Tbsp white sugar
  • 1 tsp salt
  • 5 Tbsp cold butter, cut into pats I use salted
  • 1 cup whole milk
  • Vegetable oil
  • Powdered sugar


  1. Heat 2-3 inches worth of vegetable oil in a saucepan to 360°F.

  2. While oil is heating, sift together the flour, baking powder, sugar, and salt in a large mixing bowl.

  3. Transfer to a food processor, add the butter pats, and pulse 5 or 6 times until the mixture resembles fine crumbs.

  4. Return the mixture to the bowl and add milk. Stir with a fork until fully combined.

  5. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle. Fold it over gently and pat it down again. Repeat this process 6-8 times, just until dough is barely no longer sticky.

  6. Pinch off quarter-sized pieces of dough and drop in the oil. Fry until golden brown and then flip. Fry again until golden brown.

  7. Turn out your beignets onto a plate lined with a paper towel to let the excess oil drain off.

  8. Let cool slightly and then sift powdered sugar over your beignets. For best results, serve warm.

Recipe Notes

Recipe adapted from NY Times.