Cracker Barrel Biscuit Beignets
Cracker Barrel-style biscuit beignets: pillowy fried biscuit dough tossed in cinnamon sugar and drizzled with cream cheese icing, best served warm with berries or whipped cream.
⏱️ Prep: 15 min🍳 Cook: 15 min🍽️ Makes 8
Nutritionper 1 beignet (~60 g)›
260
Calories
4g
Protein
38g
Carbs
11g
Fat
Ingredients
| 2 cups (250 g) | all-purpose flour |
| 1 tablespoon | baking powder |
| 1 tablespoon (12 g) | granulated sugar |
| 1 teaspoon | salt |
| 1/2 cup (115 g) | cold butter, cubed |
| 3/4 cup (180 ml) | buttermilk |
| about 4 cups (960 ml) | vegetable oil, for frying |
| 1 cup (200 g) | granulated sugar (for coating) |
| 2 tablespoons | ground cinnamon |
| 115 g (4 oz) | cream cheese, softened |
| 2 cups (240 g) | powdered sugar |
| 1/4 cup (60 ml) | milk (more if needed) |
| 1 teaspoon | vanilla extract |
| pinch | salt (for icing) |
| as needed | extra powdered sugar, for dusting (optional) |
| as needed | fresh berries (optional) |
| as needed | whipped cream (optional) |
Instructions
- Make the biscuit dough: In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in cold butter using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized pieces. Add buttermilk and stir with a fork until dough just comes together (don't overmix).
- Roll and cut: Turn dough out onto a lightly floured surface and gently pat or roll to about 1.5 cm (1/2-inch) thickness. Cut into 8 squares (about 5x5 cm / 2x2 inches each) or use a biscuit cutter for rounds. You can also cut into rectangles.
- Heat the oil: Pour oil into a large, deep pot or Dutch oven to about 7.5 cm (3 inches) deep. Heat oil to 175-182°C (350-360°F) over medium-high heat. Use a thermometer to monitor temperature.
- Prepare cinnamon sugar: While oil heats, mix granulated sugar and cinnamon in a shallow bowl. Set aside.
- Fry the beignets: Carefully add 2-3 biscuit pieces to the hot oil (don't overcrowd). Fry for 2-3 minutes per side until golden brown and puffed up. They should float and turn golden. Use a slotted spoon or spider to turn them and remove when done. Drain briefly on paper towels.
- Coat in cinnamon sugar: While still hot, toss beignets in the cinnamon sugar mixture until completely coated. Place on a serving plate.
- Make cream cheese icing: In a medium bowl, beat softened cream cheese until smooth. Add powdered sugar, milk, vanilla extract, and salt. Beat until smooth and creamy. If too thick, add more milk 1 tablespoon at a time until it reaches a drizzling consistency.
- Serve: Drizzle cream cheese icing generously over the cinnamon sugar-coated beignets. Dust with additional powdered sugar if desired. Serve immediately while warm with fresh berries or whipped cream on the side.