New Orleans Biscuits Recipes

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NEW ORLEANS BEIGNETS



New Orleans Beignets image

These sweet, square and holeless French doughnuts are known as beignets. New Orleans' traditional breakfast always includes a few of these powdered sugar delicacies. -Beth Dawson, Jackson, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 dozen.

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup evaporated milk
1/2 cup canola oil
1/4 cup sugar
1 large egg, room temperature
4-1/2 cups self-rising flour
Oil for deep-fat frying
Confectioners' sugar

Steps:

  • In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight. , Punch down dough. Turn onto a floured surface; roll into a 16x12-in. rectangle. Cut into 2-in. squares. , In a deep cast-iron or electric skillet, heat 1 inch oil to 375°. Fry squares, in batches, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar.

Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 146mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.

NEW ORLEANS BISCUITS RECIPE



New Orleans Biscuits Recipe image

Provided by Tufgrlz

Number Of Ingredients 3

2 cups self-rising flour
1 cup Buttermilk
4 Tbs. mayonnaise

Steps:

  • Mix together until if feels like glue. Spray biscuit pan with cooking oil. Bake 20 minutes at 350 degrees.

GRANDMOTHER WALTERS'S BISCUITS



Grandmother Walters's Biscuits image

Provided by John Besh

Categories     Bread     Milk/Cream     Breakfast     Brunch     Side     Bake     Kid-Friendly     Mardi Gras     Potluck     Butter     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 dozen

Number Of Ingredients 6

2 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
2 teaspoons sugar
1 teaspoon salt
5 tablespoons cold butter, preferably European style, diced
1 cup whole milk

Steps:

  • 1. Preheat the oven to 425°F. Sift the flour, baking powder, sugar, and salt into a mixing bowl. Using a fork or a pastry cutter, cut the butter into the flour until it resembles cornmeal. Add the milk, stirring until the dough just comes together to form a ball.
  • 2. Turn the dough out onto a well-floured surface. Gently pat the dough down with your hands and fold it over on itself. Pat the dough down and fold it over once or twice more. Loosely cover the dough with a clean kitchen towel and let it rest for a half hour or so.
  • 3. Being careful not to overwork the dough, roll it out until it is 3/4 to 1 inch thick. Cut dough into biscuits using whatever cutter you like. Grandmother used an inverted juice glass, which was really an old preserves jar. For more biscuits, use a smaller glass.
  • 4. Place the biscuits on a cookie sheet and bake until uniformly golden brown, 10-14 minutes.

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