These Biscuit Beignets will quickly become a family favorite for a special breakfast or an afternoon treat!
Y’all! I’ve combined my love for biscuits and beignets into these cute little baked treats that are simply irresistible! For this southern girl, they’re a dream come true!
The texture is a cross between a biscuit and a beignet. Not as flakey as a biscuit or as doughy as a beignet, they’re a little crisp on the outside, nice and tender in the center, and have a scrumptiously sweet chew throughout. The powdered sugar makes them super sweet and a dip in chocolate makes them extra special!
They’re so easy to bake and will get rave reviews from everyone you serve them to!
Serve them with some warm chocolate syrup or a drizzle of honey and watch them disappear right before your eyes! So so yummy!
Bake a batch right away…I guarantee they’ll sweeten your day! Enjoy!
xoxo,
Biscuit Beignets
- Prep Time: 1 hour 20 mins
- Cook Time: 20 mins
- Total Time: 1 hour 40 mins
- Yield: 42
- Category: Breakfast
Description
These beignet-style biscuits will quickly become a family favorite for a special breakfast or an afternoon treat!
Ingredients
- 3–1/2 cups Gold Medal® Better for Bread™ flour
- 1/3 cup sugar
- 1/2 teaspoon kosher salt
- 1 (1/4-ounce) package active dry yeast (2–1/4 teaspoons)
- 1–1/2 cups heavy cream
- 4 tablespoons butter, melted
- 1 large egg
- powdered sugar, for dusting
Instructions
- In a large bowl, combine the flour, sugar, salt and yeast. In a medium bowl, whisk together the heavy cream, butter and egg. Make a well in the center of the flour mixture and add the cream mixture. Stir with a wooden spoon until just combined.
- Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Form dough into a ball and place in a large buttered bowl. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 350°F. On a lightly floured surface, gently press dough into a 1/2-inch thick square. Using a dough cutter or sharp knife, cut into about 42 small squares and arrange on a parchment-lined baking sheet about 1/2-inch apart. Bake until puffed and golden brown, about 20 minutes.
- Immediately sprinkle with powdered sugar. Serve warm with chocolate sauce or honey.
Tried these tonight!!
Good morning! Is there any way you can prepare the dough in the evening and then bake in the morning? Once it rises, can the dough be refrigerated? Thank you so much for all the yummy recipes! I am enjoying cooking my way through your website!
Hi Melanie! I wouldn’t recommend refrigerating the risen biscuit dough overnight. The biscuits will lose the rise formed resulting in flat hard biscuit beignets. You could mix the dough, cover with plastic wrap and immediately refrigerate it then take it out of the refrigerator in the morning and let it rise, but the rise will take longer since the dough will be cold. Biscuits are usually best when the dough is mixed, risen and baked immediately. Hope this helps. Enjoy!