When I first tried the beignets at Cracker Barrel, I knew immediately I had to recreate them at home. Light, crispy-on-the-outside, fluffy-on-the-inside biscuit beignets tossed in cinnamon sugar and dripping in buttery pecan syrup? Yes, please.
This Copycat Cracker Barrel Beignets Recipe delivers everything I love about that comforting, Southern-inspired dessert—but in an easy-to-make, stovetop-friendly version you can whip up whenever the craving hits. And trust me, once you make these once, you will crave them again.
They start with biscuit dough (yes, shortcut magic!), fried until golden and puffed, then tossed in cinnamon sugar while they’re still warm. And the real star? That butter pecan sauce. It’s thick, sweet, rich, and full of toasted pecan flavor—basically, liquid gold.
Here’s how I make them, why they work so well, and a few tips to make sure they turn out perfectly every time.
Why This Recipe Works
- Biscuit dough shortcut: No need to wait for yeast to rise. These beignets are fast and flaky.
- Fried to perfection: Crispy edges, soft centers—done in minutes.
- Cinnamon sugar = instant nostalgia: Sweet, warm, and crowd-pleasing.
- Butter pecan sauce is everything: It soaks into the beignets and adds a rich, nutty layer of indulgence.
- Perfect for sharing: Whether it’s brunch, dessert, or just a weekend treat, this is a dish that gets people gathered around the plate.
Ingredients You’ll Need
For the Biscuit Beignets:
- 12 rounds of prepared buttermilk biscuit dough (store-bought or homemade)
- Vegetable oil (for frying)
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
For the Butter Pecan Sauce:
- ½ cup butter
- 1 cup brown sugar
- ¼ cup maple syrup
- ½ cup pecans, finely chopped
- 1 teaspoon vanilla extract
Step-by-Step: How I Make Them
1. Heat the Oil
I pour about 2–3 inches of vegetable oil into a deep skillet or saucepan and heat it over medium heat. Using a candy thermometer, I wait until the oil reaches 350°F (175°C)—the sweet spot for frying without soaking the dough in oil.
Pro tip: Stay close to the stove and adjust heat as needed to keep the temperature steady.
2. Cut the Biscuit Dough
Each biscuit round gets cut into quarters with a sharp knife or pizza cutter. This keeps the beignets bite-sized and ensures even cooking.
I like using flaky or buttermilk-style biscuits for the lightest texture.
3. Fry the Beignets
I fry the biscuit pieces in batches, making sure not to overcrowd the pan. Each piece gets about 1–2 minutes per sideuntil golden brown and puffed.
Once fried, I transfer them with a slotted spoon to a plate lined with paper towels to drain the excess oil.
4. Coat with Cinnamon Sugar
In a shallow bowl, I mix the granulated sugar and cinnamon. While the beignets are still warm (this is key), I gently toss them in the cinnamon sugar mixture until fully coated.
They smell like a donut shop at this point—and taste just as good.
Step 2: Make the Butter Pecan Sauce
1. Melt the Butter
In a medium saucepan over medium heat, I melt the butter until it’s golden and bubbling.
2. Add Sugar and Syrup
I stir in the brown sugar and maple syrup until the sugar dissolves completely and the mixture becomes smooth.
3. Add Pecans and Simmer
In go the finely chopped pecans. I let the sauce simmer for 2–3 minutes, stirring now and then, until it thickens slightly. The pecans toast up a little and deepen the flavor beautifully.
4. Finish with Vanilla
I remove the sauce from the heat and stir in the vanilla extract. It adds the perfect warm, sweet note to round everything out.
Let it cool for just a minute or two so it thickens slightly more before serving.
Plate and Serve
- I arrange the warm, cinnamon-sugar-coated beignets on a serving platter or dessert board.
- Then comes the best part—a generous drizzle of the butter pecan sauce right over the top.
I like to serve extra sauce on the side too because people always want more.
Serving Tips and Ideas
These beignets are amazing on their own, but here are a few ways I like to dress them up:
- Top with whipped cream or a scoop of vanilla ice cream for dessert vibes.
- Serve for brunch with coffee and fresh berries.
- Make it mini-style: Cut the biscuits even smaller for bite-sized party snacks.
- Add a splash of bourbon to the pecan sauce for a grown-up twist.
FAQs From My Kitchen to Yours
Q: Can I use homemade biscuit dough?
A: Absolutely. Use your favorite buttermilk biscuit recipe—just make sure to chill the dough before cutting and frying.
Q: What oil is best for frying?
A: Neutral oils like vegetable, canola, or peanut oil work great. Avoid olive oil—it has a low smoke point and a strong flavor.
Q: How do I store leftovers?
A: These are best fresh, but leftovers can be stored in an airtight container at room temp for one day. Reheat in a toaster oven to crisp them back up.
Q: Can I make the sauce ahead of time?
A: Yes! Just reheat gently before serving. It’ll keep in the fridge for up to 5 days.
Final Thoughts
These Copycat Cracker Barrel Beignets with Butter Pecan Sauce are everything I want in a cozy dessert—crispy, sweet, buttery, and just a little indulgent. Whether you’re serving them after dinner, as a brunch treat, or just because it’s a Sunday and you felt like frying something golden, they’re sure to bring smiles.
And trust me, once that butter pecan sauce hits the plate, there won’t be a crumb left behind.
Give them a try—and don’t forget to keep that sauce recipe handy. You’ll want to drizzle it on everything.
Pillowy Biscuit Beignets and Warm, Buttery Pecan Sauce—You’re About to Fall in Love
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup milk
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped
- 1/2 cup unsalted butter, for the sauce
- 1/2 teaspoon cinnamon
- Oil for frying
Instructions
- In a large bowl, mix together the flour, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the milk until just combined; do not overmix.
- On a floured surface, roll the dough out to about 1 inch thick.
- Cut out circles using a biscuit cutter.
- Heat oil in a deep skillet over medium heat.
- Fry the beignets in batches until golden brown, about 2-3 minutes per side.
- Remove from oil and drain on paper towels.
- In a small saucepan, melt the butter for the pecan sauce and add the brown sugar, vanilla extract, and chopped pecans.
- Cook until the sugar is dissolved and the mixture is smooth, about 5 minutes.
- Serve the beignets warm, dusted with granulated sugar, and drizzled with the buttery pecan sauce.
Nutrition Information
