Beignets (binyaes) are creole donuts covered in confectioners sugar. The key is the right dough, the size of the cut pieces and the oil being hot enough for them to puff up before burning. Never exhale while biting into one. I recommend eating them at Cafe du Monde or Cafe Beignets in New Orleans or using the Cafe du Monde beignet mix or a similar recipe online.
Martha's Favorite Buttermilk Biscuits :: 4 c flour, plus more for kneading, 4 t baking powder, 1 T sugar, 1 t salt, 1 t baking soda, 2 sticks unsalted butter, cut, chilled, 4 T mixed chopped fresh herbs, dill, rosemary, and/or chives (optional), 1 1/2 c buttermilk, well shaken, plus more for brushing tops. Mix dry ing. Pulse with butter. Make a well - pour wet ing. Mix. Make a disk. Cut. Bake @450 for 12min.
Classic buttermilk biscuits are a staple in my household. Quick, easy, and light as a feather, they can be served for breakfast, lunch, tea, dinner and even dessert! The technique is simple (hint: freeze the butter and use a light touch) but the results are spectacular.