cracker barrel biscuit beignets recipe (Copycat)

Name: Cracker Barrel Beignets Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 32 beignets
Cuisine: Southern
Ingredients: 1 (16.3-ounce) can refrigerated buttermilk biscuit dough; Vegetable oil, for deep frying; 1 cup granulated sugar; 2 teaspoons ground cinnamon; 4 tablespoons unsalted butter; 1/2 cup light brown sugar; 2 tablespoons maple syrup; 1/4 cup heavy cream; 1 teaspoon pure vanilla extract; 1/2 cup finely chopped pecans; Pinch of salt (optional)

Jump To Recipe

Prep Time: 15 minutes

Cook Time : 15 minutes

Total Time: 30 minutes

How to Make Copycat Cracker Barrel Beignets

Heat the Oil

Pour 2 to 3 inches of vegetable oil into a deep stock pot or Dutch oven.
Heat the oil over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test the oil by dropping in a small piece of biscuit dough—it should sizzle immediately and turn light golden within about a minute.

Prepare the Cinnamon Sugar

While the oil is heating, stir together the 1 cup of granulated sugar and 2 teaspoons of ground cinnamon in a medium mixing bowl. Set it aside so it’s ready as soon as the beignets come out of the fryer.

Cut the Biscuit Dough

Open the can of refrigerated buttermilk biscuits and separate each biscuit.
Place them on a cutting board and cut each biscuit into 4 equal pieces using a sharp knife or pizza cutter. There’s no need to roll the dough—the biscuit pieces will puff up beautifully as they fry.

Fry the Beignets

Carefully lower a few pieces of dough into the hot oil using a slotted spoon or your hands. Don’t overcrowd the pot.
Fry for 1 to 2 minutes per side, turning occasionally with tongs or a slotted spoon until all sides are evenly golden brown.

Drain the Beignets

Transfer the fried beignets to a wire cooling rack or a plate lined with paper towels.
Let them drain for about 30 seconds to remove excess oil.

Coat with Cinnamon Sugar

While the beignets are still warm, toss them in the cinnamon-sugar mixture until they’re evenly coated. The warmth helps the coating stick to every bite.

Make the Butter Pecan Dipping Sauce

In a medium saucepan over medium-low heat, melt the butter. Stir in the brown sugar and maple syrup until smooth.
Add the heavy cream and cook for 2 to 3 minutes, stirring constantly, until the sauce begins to thicken slightly.
Remove from the heat, then stir in the vanilla extract, chopped pecans, and a pinch of salt if using.

What are Cracker Barrel beignets?

Cracker Barrel beignets are a Southern-inspired dessert known for their crispy golden exterior, soft, fluffy center, and sweet cinnamon-sugar coating.

Served warm with a rich butter pecan dipping sauce, they’ve become one of the restaurant’s most-loved treats.

Their comforting flavors and irresistible texture have inspired countless home cooks to recreate this Cracker Barrel favorite at home.

Ingredient Notes & Substitutions

1. Buttermilk Biscuit Dough

Refrigerated buttermilk biscuit dough is what gives these copycat beignets their signature soft, fluffy interior without the extra time required for yeast dough. Homemade biscuits can also be used.

2. Frying Oil

You can use vegetable, canola, peanut, or safflower oil for frying. I prefer vegetable oil because it’s affordable, easy to find, and has a neutral flavor.

3. Cinnamon Sugar

A mixture of granulated sugar and ground cinnamon creates the sweet coating served on Cracker Barrel’s biscuit beignets.

Substitute: You can also add a pinch of nutmeg or pumpkin pie spice for a warm seasonal flavor.

4. Unsalted Butter

Butter forms the rich base of the dipping sauce and gives it its smooth, creamy texture.

5. Brown Sugar

Light brown sugar to add a deep caramel flavor that pairs perfectly with the toasted pecans.

Substitute: Dark brown sugar creates a richer molasses flavor if you prefer a more robust sauce.

6. Maple Syrup

A small amount of maple syrup enhances the caramel notes and gives the sauce extra depth without overpowering it.

Substitute: Honey or light corn syrup can be used, although the flavor will be slightly different.

7. Heavy Cream

Heavy cream makes the dipping sauce silky smooth and luxuriously rich.

Substitution: Half-and-half can be used for a lighter sauce, but it won’t be quite as thick

8. Vanilla Extract

Pure vanilla extract rounds out the flavors and complements both the buttery sauce and the cinnamon sugar coating.

Variation: For a deeper flavor, replace the vanilla with rum extract or butter extract.

8. Pecans

Finely chopped pecans provide the signature crunch found in Cracker Barrel’s butter pecan dipping sauce.

Substitution: If you have a nut allergy, simply leave them out and enjoy a buttery caramel dipping sauce instead.

Kitchen Tools You’ll Need

I use a few basic essentials every time I make these Cracker Barrel-style beignets, but if you have newer kitchen gadgets, I’ve included those as great alternatives too.

Deep Pot or Stock Pot

A 4- to 6-quart stock pot, Dutch oven, or any deep, heavy pot works well for frying the beignets. Just make sure it’s deep enough to hold several inches of oil safely.

Thermometer (Optional but Recommended)

A candy thermometer or digital instant-read thermometer for checking the oil temperature.

Slotted Spoon or Spider Strainer

A slotted spoon or spider strainer for lifting beignets out of the hot oil.

Medium Saucepan

A medium regular saucepan for making the butter pecan dipping sauce.

Mixing Bowls

Two mixing bowls for the cinnamon-sugar coating and preparing the dipping sauce ingredients.

Measuring Cups and Measuring Spoons

Standard measuring cups and spoons to accurately portion the ingredients for both the beignets and the sauce.

Knife or Pizza Cutter

A sharp knife for cutting the biscuit dough into quarters. If you have a pizza cutter, it makes the job even quicker.

Tongs (Optional)

Kitchen tongs make it easier to turn the beignets while frying, but they’re completely optional if you’re already using a slotted spoon.

Cooling Rack or Paper Towels

Wire cooling rack paper towels for draining excess oil.

Fine-Mesh Sieve or Small Sifter

A fine-mesh sieve or a small flour sifter makes it easy to dust the warm beignets evenly with powdered sugar. If you don’t have either, simply sprinkle the sugar by hand.

Serving Suggestions

I always serve these Cracker Barrel-style beignets fresh and warm, and I recommend you do the same. From my experience, that’s when they taste the closest to the restaurant version.

As soon as they come out of the hot oil, I toss them in the cinnamon-sugar mixture while they’re still warm. If you do this right away, you’ll notice the coating sticks much better and every bite has the perfect balance of sweetness and crunch.

For a bigger Southern-style breakfast or brunch spread, serve these alongside our Cracker Barrel Biscuit Recipe. The buttery, flaky biscuits give you a savory contrast to the sweet cinnamon-sugar beignets.

Storage and Reheating

Store Leftovers Properly

In my kitchen, these Cracker Barrel-style beignets rarely last long, but if you do have leftovers, let them cool completely before storing them. Placing warm beignets in an airtight container traps steam, which can make them soft and soggy.

Once they’re completely cool, transfer them to an airtight container and store them at room temperature for up to 2 days. If you need to keep them longer, refrigerate them for up to 4 days.

Can You Freeze Them?

Yes! If I know I won’t finish a batch, I freeze the beignets before coating them with cinnamon sugar. I arrange them in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container.

They’ll keep well in the freezer for up to 2 months. When you’re ready to enjoy them, thaw them in the refrigerator overnight before reheating.

My Favorite Way to Reheat Beignets

Whenever I reheat leftover beignets, I use the air fryer because it brings back the crispy outside better than any other method. If you have one, heat the beignets at 325°F for 3 to 4 minutes until they’re warmed through.

Reheat in the Oven

If you don’t have an air fryer, the oven works just as well. Place the beignets on a baking sheet and warm them in a 325°F oven for 5 to 7 minutes. You’ll get a lightly crisp exterior without drying out the inside.

Can You Use the Microwave?

You can, but I only recommend it if you’re in a hurry. Microwave the beignets for 10 to 15 seconds. They’ll warm up quickly, but you’ll notice the outside becomes softer instead of crispy.

Refresh Before Serving

One trick I always use is adding a fresh coating after reheating. If the cinnamon sugar has absorbed into the beignets during storage, lightly brush them with a little melted butter, then toss them in a fresh batch of cinnamon sugar or dust them with powdered sugar. If you’re serving them with butter pecan dipping sauce, warm the sauce separately for a minute or two over low heat so it’s smooth and ready for dipping.

There’s nothing more disappointing than craving Cracker Barrel’s warm, pillowy beignets only to discover they’re unavailable, seasonal, or simply not as fresh as you remember.

Too many copycat recipes leave you with dense, greasy dough instead of the light, fluffy bites dusted with powdered sugar and served with that irresistible butter pecan dipping sauce.

If you’ve been searching for a version that actually tastes like the restaurant favorite, you’re in the right place.

After comparing Cracker Barrel’s menu, studying trusted copycat methods, and testing the techniques that make the biggest difference—from dough choice and oil temperature to the perfect finishing touch—this recipe recreates the crispy-outside, soft-inside texture and signature flavor you expect, so you can enjoy restaurant-quality beignets at home whenever the craving strikes.

Frequently Asked Questions

Unlike traditional New Orleans beignets, Cracker Barrel’s version is made with biscuit dough instead of yeast dough. That’s what gives them their soft, fluffy center and slightly flaky texture. I usually use refrigerated buttermilk biscuit dough because it’s quick and delivers great results, but you can also make homemade biscuit dough if you prefer.

Absolutely! I often recommend refrigerated biscuit dough because it’s fast and convenient, especially if you’re making these for the first time. However, if you enjoy baking from scratch, homemade biscuit dough works just as well. Simply prepare the dough, cut each biscuit into quarters, and continue with the frying instructions in this recipe.

In my experience, the most common cause is oil that’s too cool. If the oil isn’t around 350°F (175°C), the dough absorbs excess oil instead of frying quickly. Overcrowding the pot can also lower the oil temperature, so fry in small batches for the best results.

You can prepare them ahead, but I think they’re at their best when served fresh. If you’re using homemade biscuit dough, you can make the dough a day in advance and refrigerate it. If you’re using refrigerated biscuit dough, simply keep it chilled until you’re ready to fry. I always fry the beignets just before serving so they’re warm, crispy, and fluffy.

Traditional beignets are usually coated with powdered sugar because they’re made with yeast dough. Cracker Barrel’s biscuit beignets are different. They’re tossed in a cinnamon-sugar mixture and served with warm butter pecan dipping sauce, giving them a richer, dessert-style flavor that’s unique to the restaurant.

Yes! While I think the butter pecan sauce gives these beignets their signature Cracker Barrel flavor, you don’t have to use it. Chocolate sauce, caramel sauce, vanilla glaze, honey, or your favorite fruit preserves all make delicious alternatives.

You can, but the texture won’t be exactly the same. Deep frying creates the crispy outside and soft, fluffy inside that makes Cracker Barrel-style beignets so special. If you prefer a lighter option, you can air fry the biscuit dough, but expect a texture that’s closer to a biscuit than a traditional beignet.

I always use a thermometer when I have one and heat the oil to 350°F (175°C). If you don’t have a thermometer, drop a small piece of biscuit dough into the oil. If it begins to sizzle immediately and turns lightly golden in about a minute, you’re ready to start frying.

❤️ Did You Make This Biscuit beignet recipe?

I’d love to hear how your Cracker Barrel beignet turned out!

⭐ Leave a star rating below and share your experience in the comments. Did you make any changes or add your own favorite vegetables?

If you snapped a photo, tag @Cracker barrel recipes on Instagram so I can see your delicious creation.

Happy cooking! 🍗❤️

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