Mel's Poodoo Beignets (To the Max)

4 servings Prep: 5 m Cook: 10 m Total: 15 m Beginner
Mel's Poodoo Beignets (To the Max)
Mel says “A fast and yummy way to a big ole plate of fake beignets! Fool all of your friends when they come visit!” Using canned biscuits, oil, and powdered sugar, these shortcut beignets are ready in just 15 minutes. The Chef favors Pillsbury Grand Buttermilk or Flaky Biscuits brand.

Ingredients

  • 1 package refrigerated biscuits (Pillsbury Grand Buttermilk or Flaky Biscuits)
  • 1.5 cups vegetable oil (for frying)
  • powdered sugar (for dusting)

Step-by-Step Instructions

  1. Pour oil into a heavy skillet and start warming it up over medium heat to about 360 degrees F.
  2. Open the package of buttermilk or flaky biscuits (Mel prefers Grand’s Buttermilk; others prefer regular sized flaky as they’re easier to fry) and cut each biscuit in half diagonally. Next, cut a 1-inch slit into each biscuit half.
  3. By this time the oil should be ready, but you can test it by placing a small piece of dough into the oil. If it bubbles around the edges, the oil is ready.
  4. Place 6-7 pieces of dough into the hot oil, being sure to keep an eye on them so they don’t burn. The biscuits cook very quickly, so continually flip them until golden brown on both sides, about 1-2 minutes total.
  5. Using a slotted spoon or spider, remove the beignets and drain on paper towels.
  6. Place on a serving plate and generously dust with powdered sugar while still warm. Enjoy this poodoo Kaplan treat!

Common Problems and Solutions

Q: Why are my beignets greasy?

A: The oil temperature is too low. Make sure it stays around 360°F - if the oil isn't hot enough, the dough will absorb oil instead of frying crispy. Test with a piece of dough first to ensure it bubbles immediately.

Q: Why are my beignets burning?

A: They cook very quickly - only 1-2 minutes total. Keep flipping them constantly and don't walk away. Lower the heat slightly if they're browning too fast on the outside before cooking through.

Q: Can I reuse the frying oil?

A: Yes, let it cool completely, strain through a fine mesh strainer or cheesecloth to remove any dough bits, and store in a sealed container. It can be reused 2-3 times for similar recipes.

Tips and Techniques

  • Don’t overcrowd the pan - fry only 6-7 pieces at a time so the oil temperature stays consistent and you can flip them easily.
  • Dust with powdered sugar while the beignets are still warm so it sticks better and creates that classic look.

Ingredient Substitutions

  • Pillsbury Grand Buttermilk Biscuits: any refrigerated biscuit dough (Flaky Layers, regular buttermilk, or store brand)
  • vegetable oil: canola oil or peanut oil

Equipment Needed

  • heavy skillet or deep skillet
  • slotted spoon or spider strainer
  • paper towels
  • candy/frying thermometer (optional but helpful)

Historical Context

Traditional New Orleans beignets are made with yeasted dough and have been served at Café du Monde since 1862. This “poodoo” (fake) version is a Southwest Louisiana innovation that brings the beignet experience home using readily available canned biscuits - perfect for when you want that powdered sugar fix without the wait.