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cracker barrel biscuit beignets recipe

Helen T. Patterson
Cracker Barrel biscuit beignets are a delightful twist on the classic Southern dessert.
Made with pre-made biscuit dough, these beignets are fried to golden perfection and dusted with powdered sugar for a sweet, crunchy treat.
They’re quick to make, crispy on the outside, and soft on the inside—perfect for breakfast, dessert, or as a sweet snack anytime.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Southern
Servings 8 servings
Calories 150 kcal

Equipment

  • 1 frying pan (12-inch, for frying)
  • 1 slotted spoon or tongs (for removing beignets from the oil)
  • 1 paper towel-lined plate (for draining the beignets)
  • 1 thermometer (optional, to check oil temperature)
  • 1 rolling pin (optional, for flattening dough)

Ingredients
  

  • 1 can 16.3 oz pre-made biscuit dough (e.g., Pillsbury Grands)
  • 1-2 cups vegetable oil for frying
  • 1 cup powdered sugar for coating
  • Optional: 1 tsp cinnamon for extra flavor

Instructions
 

Prepare the Biscuit Dough:

  • Open the can of biscuit dough and separate the biscuits.
    Flatten each biscuit with your hands or a rolling pin to about ¼ inch thick.

Cut the Dough:

  • Using a knife or pizza cutter, cut each biscuit into squares or triangles, approximately 2-3 inches in size.

Heat the Oil:

  • Pour vegetable oil into a frying pan, filling it 2-3 inches deep. Heat over medium-high heat until it reaches 375°F (use a thermometer to check).
    If you don’t have a thermometer, drop a small piece of dough into the oil—if it sizzles and rises quickly, the oil is ready.

Fry the Beignets:

  • Carefully place the dough pieces into the hot oil, making sure not to overcrowd the pan.
    Fry each batch for about 2-3 minutes on each side, until golden brown and crispy.

Drain Excess Oil:

  • Remove the beignets from the oil using a slotted spoon or tongs, and transfer them to a paper towel-lined plate to drain any excess oil.

Coat with Powdered Sugar:

  • While the beignets are still warm, generously dust them with powdered sugar.
    If desired, sprinkle with cinnamon for extra flavor.

Serve:

  • Enjoy the beignets while they are still warm for the best texture and taste.

Notes

  • Customizing Flavor: For a fun twist, feel free to add a pinch of cinnamon, nutmeg, or vanilla to the dough before frying. You can also drizzle a glaze or chocolate syrup on top for an added touch of sweetness.
  • Storage: Leftover beignets can be stored in an airtight container at room temperature for up to 2 days. To reheat, place them in the oven for a few minutes to restore their crispiness.
  • Oil Temperature: Keeping the oil at the right temperature (375°F) is essential for crispy, non-greasy beignets. A thermometer is your best friend here, but if you don’t have one, test with a small piece of dough.
  • Make-Ahead Option: You can freeze uncut biscuit dough in advance. Simply wrap it tightly in plastic wrap and store it in the freezer. When you’re ready to make the beignets, let the dough thaw overnight and proceed as usual.
Keyword cracker barrel biscuit beignets recipe