Beignets with Raspberry Sauce

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 6 to 8 servings
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Raspberry Coulis:

1 (10-ounce) package frozen raspberries, thawed

1/2 cup powdered sugar

2 teaspoons lemon juice


2 (24-ounce) bottles canola, vegetable or safflower oil, for frying

2 packages or 10 biscuits buttermilk biscuit dough

Powdered sugar, for garnish


  1. In a blender, add raspberries, powdered sugar and lemon juice. Puree until smooth and combined. Strain the mixture through a fine sieve leaving behind solids. Set aside.
  2. In a large pot over medium-high heat, add the oil and bring to 375 degrees F.
  3. When the oil has reached temperature, remove biscuits from package and roll each biscuit into a ball. Carefully add dough to pot, frying in batches. Fry for about 4 minutes or until golden brown. Using a slotted spoon, remove beignets to a plate lined with a paper towel.
  4. Dust with powdered sugar. Serve immediately with raspberry sauce.