New Orleans Buttermilk Beignets (No Yeast)

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**.

Yields: Approx. 16 Beignets

✨ 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 mixed into 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 for **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.

💡 You Must Know (Pro Tips & Storage)

Essential Tips

• **Use real buttermilk**—its acidity reacts with baking powder and soda for essential lift.
• **Don’t skip resting**—the 5-minute rest helps texture and tenderness.
• **Fry at the right temp**—**350°F (175°C)** is key. Too cool = greasy; too hot = burnt outside, raw inside.

Storage & Reheating

• 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 (175°C) for 5–7 minutes to restore crispness (best texture).
• **Freezer-friendly:** Cool completely and freeze baked beignets, or freeze cut unbaked dough for up to **3 months**. Reheat/fry from frozen (+2 mins to cook time).

🔄 Ingredient Substitutions

Original Ingredient	Substitution	Note
Buttermilk	Milk + ½ tbsp lemon juice or vinegar (let sit 5 mins)	DIY version
All-purpose flour	Gluten-free 1:1 blend	Works well if GF-friendly
Butter	Ghee or neutral oil	Slight flavor change
Egg	Flax egg (1 tbsp ground flax + 3 tbsp water)	Vegan option (texture may vary)

❓ Frequently Asked Questions (FAQ)

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 (baking powder/soda) or oil not hot enough. Check ingredient freshness and use a thermometer.

Q: Can I air fry them?

A: Not recommended—oil immersion is **essential** for proper rise and texture.

Q: Can I make mini beignets?

A: Absolutely! Cut into 1-inch squares and reduce fry time to 45–60 seconds per side.

📜 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.

⚠️ Allergy & Nutrition Information

Allergy Information

• **Contains:** Dairy (buttermilk, butter), eggs, wheat.
• **Gluten-free option:** Use certified GF flour blend.
• **Nut-free:** This recipe is naturally nut-free (check oil labels).