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These Biscuit Beignets with Praline Sauce are such an irresistable breakfast, appetizer or side dish. They’re so delicious and they melt right in your mouth!Biscuit Beignets with Praline Sauce

Biscuit Beignets with Praline Sauce

Oh, how I love biscuit beignets. One of my favorite local brunch spots offers this ridiculously delicious twist on the southern classic, and I can’t get enough of them. I’m smitten. I simply can’t leave without an order of these buttery, powdered-sugary treats.

After visiting Savannah last week, I knew I knew I had to give these biscuit beignets a try at home – and they wouldn’t be complete without that heavenly praline sauce.

These are an incredibly delicious brunch treat. With Mardi Gras coming up in just a few short weeks, now’s the perfect time to honor New Orleans and make this southern delight!

Biscuit Beignets with Praline Sauce

Just a few quick ingredients here. Biscuits, butter, brown sugar, a splash of milk, vanilla and walnuts.

Biscuit Beignets with Praline Sauce

How to Make The Best Biscuits

Start by making the praline sauce. Melt the butter and whisk in the sugar until melted and bubbly. I used dark brown sugar here. If you don’t have it, you can use light brown sugar, but I always like to keep dark brown sugar around. I use it in place of light brown sugar in recipes for cookies and brownies. Makes them chewier!

Biscuit Beignets with Praline Sauce

To the melted butter and sugar, you’ll add a splash of milk, a taste of vanilla, and few chopped nuts. I used walnuts here, but you could use anything – pecans, almonds, even hazelnuts. Set aside to cool while we make the beignets.

Biscuit Beignets with Praline Sauce

Now. You can fry these beignets in your favorite frying oil – vegetable oil and peanut oil are two of my favorites. But since my favorite thing about these beignets is how deliciously buttery they are, I decided to go with butter-flavored Crisco. It was the right thing to do. Begin by melting the shortening over medium heat.

Biscuit Beignets with Praline Sauce

Meanwhile, separate the biscuits and cut into fourths.

Biscuit Beignets with Praline Sauce

When the oil reaches 325 degrees, it’s ready for the biscuits. Use a meat or candy thermometer for this – you don’t want to let the oil get over 350 degrees or it will start to smoke. If you see it smoking, remove it from the heat to cool down until you are ready.

Biscuit Beignets with Praline Sauce

Fry the biscuits on each side until…

Biscuit Beignets with Praline Sauce

Deliciously golden. They’ll cook very quickly, check them after 30 seconds on each side.

Biscuit Beignets with Praline Sauce

You could even fry these in butter if you’re feeling exceptionally naughty – as long as you promise not to let the butter get over 325 degrees. Here’s a small batch I did in butter. Look how tender, flaky, and satisfyingly crispy these turned out! I die. My advice, if you’re going to try the butter route (which I highly recommend) use a small sauce pan and fry these in small batches. That way you don’t have to use too much butter and you can change it out if it gets too brown.

Biscuit Beignets with Praline Sauce

Serve these bad boys immediately when they’re fresh and hot out of the oil. And sprinkle with plenty of powdered sugar. It’s the right thing to do.

Biscuit Beignets with Praline Sauce

Now drizzle on that dreamy praline sauce.

Biscuit Beignets with Praline Sauce

Layers and layers of butter, sugar, and praline sauce drench these beautiful beignets.

Biscuit Beignets with Praline Sauce

Praline sauce. My life is now complete. If you’ve never had praline sauce, whip this up ASAP. It’s dreamy. And heavenly. And life changing. It’s delicious on ice cream, pancakes, waffles, cheesecake, and french toast.

Or a spoon. A very big spoon.

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Biscuit Beignets with Praline Sauce

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: About 8 Servings 1x
  • Category: Appetizer
  • Method: Oven
  • Cuisine: English

Description

These Biscuit Beignets with Praline Sauce are such an irresistable breakfast, appetizer or side dish. They’re so delicious and they melt right in your mouth!

Scale

Ingredients

  • 1 tube flaky biscuits
  • 1 cup butter-flavored shortening, for frying
  • 8 tablespoons (1 stick) butter
  • 1 cup packed dark brown sugar
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla
  • 1/4 cup chopped walnuts

Instructions

  1. Melt butter in a medium, heavy-bottomed saucepan over medium heat. Add sugar and whisk until sugar melts and mixture begins to boil, about 5 minutes. Stir in milk, vanilla, and pecans until smooth. Set aside.
  2. Separate biscuits and cut into fourths. In heavy-bottomed skillet, melt the shortening over medium heat until it reaches 325 degrees F. Fry biscuit quarters in batches until golden on each side. Biscuits will cook very quickly. Dust generously with powdered sugar and serve immediately with praline sauce.

Keywords: best biscuits recipe, easy biscuits recipe, easy homemade biscuits, best homemade biscuits, homemade biscuits recipe, how to make biscuits

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96 Responses
  1. Linda

    We don’t have canned biscuits in Australia but would love to make this recipe so do you have any suggestions of what I could use in place of canned biscuits. I would be grateful for any suggestions.

  2. Danielle

    Hi Amanda,

    Have you tried making these with coconut oil? I want to make them but want to keep them on the healthier side (well, as healthy as the little tasties can be and hoping to keep the shortening OUT of my pantry altogether) and am not sure how they’d turn out. Thoughts?
    Thanks for posting.

    Danielle

  3. Nicole | Feeding This Family

    Hey yall, just wanted to let you know I’m going to be featuring yalls recipe on my weekly series called Saturday Night Share. Thank you for such a mouthwatering recipe, I now want these beignets, a trip to New Orleans, and some coffee:)

  4. Porsche

    yeah. i am making these next week when i go shopping. this is like the ultimate pregnant guilty pleasure…and my pregnant self is going to make a bunch..enough for my other kids..and plenty for me!!!

  5. Jenny

    Every time I make these (this morning was about my 5th, I think), at least one of my children comes into the kitchen and hovers until I put them to work dusting the powdered sugar on the fried stuff. There are always remarks, after the first event, like this morning’s remark from my youngest: “You, best mother, are making deliciousness.” (My youngest is 17. The eldest, a boy of 22, is not all that enthusiastic about pastry and sweets, but never fails to squabble over the last beignet. The middle child, a loquacious young lady of 20, cannot express herself except in moans and groans of ecstasy.) Thank you for an easy and delicious recipe. I keep coming back to it.

  6. Erin @ Texanerin Baking

    So I guess it’s actually a good thing that we don’t have canned biscuits in Germany, because if we did, this recipe would be the end of me. They look absolutely dreamy and I love they easy they look to make! But at least I can make the sauce. :)

  7. Ingrid

    I have been drooling over these since you posted them, and I finally got up the courage to make them. I have to say, I am a little disappointed….that you did not say they were HEVEAN in your mouth! Super Duper yummy and easy peasy to make! Thanks again Amanda! :)

    Hugs,
    Ingrid

  8. Ali Winter

    Just wanted to let you know that these are amazing! I kinda made a simple version (like it could get any easier right?!) and posted it on my blog, I’ve linked back to you guys for the recipe and instructions.
    Thanks for the idea, I found your site through Pinterest:)

  9. Karalee

    These are absolutely amazing! Check out my experience making them at 3 in the morning I wanted them so bad! Thanks for such a great recipe!

  10. Ron

    I made a batch of these for my wife and son yesterday but they mysteriously disappeared before they got home so I did the only thing I could do;destroyed all the evidence.Now I’ve got to make more.Dang woman,have you no shame?

  11. Heidi

    This recipe is perfect. After seeing “The Princess & the Frog” my little one has been hounding me to make beignetes but every recipe I found takes 2-3 hours and I just can’t hold her attention that long. This will be a perfect alternative.

  12. Alisha

    Amanda, I have to tell you a little story about your Beignets. A bunch of ladies I work with took me out to lunch last week and somehow, in between our chats of gossip / reality TV / husbands, we started talking about New Orleans and Beignets. A couple of our older, super domestic ladies were discussing how they’ve always had trouble making them and have finally given up. I announced that I might just have a solution! I sent all of them your recipe, along with a nudge toward following your blog, later that afternoon. This morning, one of them emailed me back and said that she made the Beignets for our basketball coach and team (I work at a University) as a congratulatory dessert for making it to the Sweet 16 in playoffs. The coach is from Louisiana and declared them to be some of the best ever! I just thought you should know how well they went over, even from a true Louisiana guy. And you also should probably know that my co-worker who made them has a thick Columbian accent (Gloria from Modern Family, anyone?) and has now resorted to calling them “French Doughnuts” after several failed attempts at “Beignets with Praline Sauce”. Now you shouldn’t feel so bad about Mascarpone! ~Alisha

  13. victoria

    [drooooolll] :o) ok, so i had to make these ASAP after seeing this post. so i did. problem was they browned so quickly and nicely like you said; however, the inside was gooey and doughy. i ended up have to put them back in – what are your tips?? we [my hubby and i] eventually got them cooked through and we were still able to enjoy them…the praline sauce!?!?! OH. MY. SWEET. WONDER!!!! DELISH!! we love and and both agree it would be a-mazing drizzled over cool, creamy, vanilla ice cream. YUMS!

  14. ron

    My daughter used to make donuts from canned biscuits when she was in home-ec. class in high school and we topped them with everything in the house.My-Tee-Fine.But that praline sauce looks deadly.I wish I had about a dozen of those to go with this coffee right now.I’m going down to the store in a minute!

  15. Patience

    Hi Amanda,

    I love your blog it’s fantastic.

    These look amazing – I even had a dream about them last night. I’m from Australia, and I’m not sure what a “tube flaky biscuits” are? I’m not sure if we have such a thing here in Oz. So I dreamt that I ordered them off amazon!! Crazy.

    I was wondering if you could please give me the Brand and details from the box, so I can look for their equivalent here.
    Thanks heaps!

  16. Adrian

    Just wanted to say THANKS for all the lovely fonts. I do digi-scrapping, but I’ve avoided doing much journaling because I had just really basic, boring fonts. Now I’m looking forward to coming up with some new pages so I can use all my yummy fonts. And these beignets are off-the-hook! Ah-mazing and your pics make them look fabulous and sinful! Thx for sharing.

  17. Leah Moynihan

    Yikes–these look amazing but I can only imagine the calorie/fat profile. And who can eat just one? 20 extra minutes on the treadmill? Try 2 hours!

  18. CAROL STEBNER

    Shame on you, Amanda, for sharing this awesomely, delicious-looking dessert that has ingredients that all reside right now in my home & will find their way onto a plate right in front of my “no-willpower” self! Yum, yum.
    CAS

  19. Michele

    Great idea! I have a bunch of coupons for biscuits so I will definitely try this. My kids will absolutely love that praline sauce. Your photos are fabulous!

  20. Lemonade Makin' Mama

    Hi there!

    Fairly new to your blog, having only been here once or twice before… What a fun place! :)

    These look amazing! Perfect for a cold wintry day!

    Blessings,
    Sasha

  21. Suzanne

    I make something similar but we call it “Monkey Bread” here in the Midwest and you bake it in the oven! Anyway you slice it, he he, it’s all yummy! :)

  22. Barbara

    In 27 minutes I weigh in at Weight Watchers. I have not been tempted in 8 weeks…NOW I AM TEMPTED….omg…those look devine…..better than Nawlins…

  23. Cookin' Canuck

    Good Lord, woman – do those ever look good! I am doing my best to eat very few sweets and you are making it VERY difficult. ;)

  24. doughmesstic

    Amanda – how awesome are these?? And quick, too. Wow. I think I just gained 50 more pounds.
    By the way. I downloaded ALL of you Peas Fonts. ALL. And I am LOVING them all! Thanks!

  25. WyldPinky

    Definitely going to have to try these…that praline sauce looks to die for! We use to do something similar for our homemade “donuts”, the kids absolutely loved them for a snack.

  26. Kelley @ The Eclectic Owl

    Okay, too funny…My mom and I were just at Another Broken Egg and we ALWAYS have to get the biscuit beignets, too! And after eating them this time we both said that we could totally make them at home! And now we can…and we can drizzle it with some of that uh-mazing praline sauce! Yum! :)

  27. Kathy Martin

    Good heavens! I could actually make these! Thank you Amanda! I’m in your debt! ;) Well, until I see my scale laugh at me! ;) By-the-way, I’m under 125 pounds…working at it all the time, however! :)

  28. Ellen ? CardMonkey

    OMG, Amanda!!! I am a long-time follower and I will say, I came for the fonts and stay because I live vicariously through you. I let you do the eating and I can feel the calories piling onto my thighs as I’m sitting here reading about your food journeys. I SO WANT YOUR LIFE!!

    TODAY’S recipe left me DROOLING on my keyboard … not a pretty sight, but I am not kidding. Salivating!!!!!!! I am off to the grocery store right after I post this to get some butter-flavored Crisco (I have everything else) and I will be eating.these.all.by.myself.unless.my.husband.wakes.up.

    And then I MAY share. Having these for breakfast and lunch. And the praline sauce over ice cream for dinner.

    You are SO BAD when you describe these delectables SO GOOD!

  29. Ellen ♥ CardMonkey

    OMG, Amanda!!! I am a long-time follower and I will say, I came for the fonts and stay because I live vicariously through you. I let you do the eating and I can feel the calories piling onto my thighs as I’m sitting here reading about your food journeys. I SO WANT YOUR LIFE!!

    TODAY’S recipe left me DROOLING on my keyboard … not a pretty sight, but I am not kidding. Salivating!!!!!!! I am off to the grocery store right after I post this to get some butter-flavored Crisco (I have everything else) and I will be eating.these.all.by.myself.unless.my.husband.wakes.up.

    And then I MAY share. Having these for breakfast and lunch. And the praline sauce over ice cream for dinner.

    You are SO BAD when you describe these delectables SO GOOD!

  30. Nancy LaCoursiere

    Wow, you are so naughty! I am trying to loose a few pounds and now that I HAVE to make these, I’ll have to stray for a day! ♥

  31. Jessica

    Thanks so much for this recipe as I am going to make them for our Sunday brunch this week. YUM! I will stay on the tread mill a extra 20 mins on Monday for these babies.

  32. Dawn

    I want to know how you stay so slim, too! I feel myself getting bigger just looking at the pictures! I can’t wait to try the sauce! I have tried to make a caramel sauce a couple of times but always burn it!

  33. The Mrs (Success Along the Weigh)

    Looks absolutely heavenly. I don’t know the sauce would ever make it to a dessert here. I picture myself huddled in a corner, sauce all over my face hissing at my husband when he tries to take it away!

  34. Sarah

    Amanda, I found your blog a couple of months ago, and I’ve found my self reading your posts for hours on end. I really love your style of cooking and baking, and your photography skills are just flawless! : ) As soon as I saw that you put this recipie up, I ran to the kitchen to see if I had all of the supplies, lucky thing…I did! These babies are DELICIOUS!
    Thanks Amanda!

  35. Deirdre

    This recipe looks decadent enough already. I wonder if I could just BAKE the biscuits instead of frying them. I am sure the sauce would make ANYTHING taste wonderful. Thanks for still one more mouthwatering delight to blow my diet!

  36. Averie (LoveVeggiesAndYoga)

    I just want to drink that sauce. Just pour a glass of it and drink it b/c it looks so amazing, so perfect…so wonderful!

    Great recipe, Amanda! YUM! :)

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Meet Kevin & Amanda

Kevin and Amanda

We love to travel and to eat! Here we share our favorite quick and easy recipes, plus travel tips and guides for our favorite places around the world. Meet our Boston Terriers. Take a tour of our house. If you have any questions about what camera I use or how I edit my photos, check out my photography tutorials.

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