Prep Time: 25 Min.
Total Time: 25 Min.
Enjoy bakery shop beignets from buttermilk biscuits in just minutes!
4 cups Canola Oil
1/4 cup sugar
1/2 teaspoon instant espresso powder
1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits)
1/2 cup mocha cappuccino-flavored hazelnut spread
1 – In 3-quart heavy saucepan, heat oil to 370°F. In shallow bowl or plate, mix sugar and espresso powder. Set aside.
2 – Separate dough into 8 biscuits. Press each biscuit into 4-inch round. Spoon 1 tablespoon of the mocha cappuccino hazelnut spread on each biscuit. Fold dough over filling; press edges to seal.
3 – Gently place 3 biscuits in hot oil. Cook 1 1/2 minutes or until deep golden brown. Using tongs, gently turn over. Cook 1 1/2 minutes or until deep golden brown. Remove to paper towels to drain. Roll in sugar mixture. Repeat with remaining biscuits, cooking 2 or 3 at a time. Serve warm.
A friend pointed me in the direction of this recipe, noting that Sade would probably enjoy these goodies. I need to remember to check the PILLSBURY site more often! Click over to get more pictures and the nutritional details. Speaking of Sade, B.E. is right! Sade Marquis, the MC in the Penumbra Papers Urban Fantasy series, started her FBI career in New Orleans (THAT OL’ BLACK MAGIC). The latest book, GHOSTS & THE ANCIENT STONES, ends with her and her vampire lover, Sinjen, back in New Orleans. This recipe is perfect. All the books are available from lots of different on-line retailers. You can click on the titles or the cover (which is one of my all-time favorites, FYI) to land on the universal link page on Books2Read. You can find your favorite store there! Beignets, anyone? *adds buttermilk bisuits and Nutella to grocery list because JIF doesn’t make the mocha cappucino hazelnut spread anymore.* 😦