Angel Biscuit Beignets
Makes 18
  • Canola oil, for frying
  • 1 cup freeze-dried strawberries
  • ⅓ cup confectioners’ sugar
  • 6 cups all-purpose flour, divided
  • ¼ cup plus 2 tablespoons granulated sugar, divided
  • 1 cup cold unsalted butter, cubed
  • 1 (0.25-ounce) package instant yeast
  • 1 tablespoon baking powder
  • 1½ tablespoons kosher salt
  • 1 teaspoon baking soda
  • 2 cups warm whole buttermilk (120° to 130°)
  1. In a medium Dutch oven, pour oil to a depth of 2 inches; heat over medium heat until a deep-fry thermometer registers 350°.
  2. In the work bowl of a food processor, add strawberries. Pulse until finely ground. In a medium bowl, whisk together ground strawberries and confectioners’ sugar.
  3. In a large bowl, whisk together 4 cups flour and ¼ cup granulated sugar. Using a pastry blender, cut in cold butter until mixture is crumbly; refrigerate.
  4. In another large bowl, whisk together remaining 2 tablespoons granulated sugar, yeast, baking powder, salt, baking soda, and remaining 2 cups flour. Stir in warm buttermilk until combined. Let mixture stand until cool, about 15 minutes. Stir in refrigerated flour mixture until a dough forms. (Dough will be slightly sticky.)
  5. Turn out dough onto a lightly floured surface. Roll out dough to ³⁄₁₆-inch thickness. Cut into 18 (3-inch) squares. Fry until golden brown, turning once, about 1 minute per side. Dust with strawberry-sugar mixture. Serve warm.
Recipe by Taste of the South at