Glazed Buttermilk Beignet Squares
Glazed buttermilk beignet squares are the easier, faster, no-fry version of the famous New Orleans pastry. These pillowy, golden-baked squares are light, airy, and topped with a sweet, glossy vanilla glaze that drips down every edge. They have all the flavor of deep-fried beignets without the mess of hot oil. Perfect for Mardi Gras, lazy Sunday mornings, or any time you crave a warm, doughy, glazed treat. These glazed buttermilk beignet squares disappear within minutes of coming out of the oven.
WHY THESE BEIGNET SQUARES WORK
The secret to these beignet squares is the buttermilk. Buttermilk adds acidity that reacts with baking soda, creating lift and a tender, barely-there crumb. It also adds a subtle tang that balances the sweetness of the glaze. Using both baking powder and baking soda provides maximum rise without a yeasted dough. Cutting the dough into squares instead of rolling and shaping individual beignets saves time and eliminates scraps. Baking instead of frying makes these beignets light, not greasy, and far easier to make on a weekday morning. Brushing the warm squares with butter before glazing ensures the glaze sticks and adds a rich, buttery finish.
INGREDIENTS
For the Beignet Squares:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, cold and cut into cubes
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter for brushing
For the Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
STEP-BY-STEP INSTRUCTIONS
Step 1: Preheat and Prepare
Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius). Line a baking sheet with parchment paper.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and nutmeg.
Step 3: Cut in the Butter
Add the cold butter cubes to the dry ingredients. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
Step 4: Add Wet Ingredients
Pour in the buttermilk and vanilla extract. Stir with a fork or spatula until a soft, sticky dough forms. Do not overmix.
Step 5: Pat and Cut
Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle approximately 1/2 inch thick. Cut into 2-inch squares using a pizza cutter or sharp knife. Transfer the squares to the prepared baking sheet, spacing them one inch apart.
Step 6: Bake
Bake for 10 to 12 minutes until the beignet squares are golden brown and puffed. Remove from the oven and immediately brush the tops with the melted butter.
Step 7: Make the Glaze
While the beignets bake, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. The glaze should be thick but pourable.
Step 8: Glaze and Serve
Dip the top of each warm beignet square into the glaze or drizzle the glaze over the squares with a spoon. Place on a wire rack to allow the glaze to set slightly. Serve warm.
VARIATIONS AND TIPS
Add 1/2 teaspoon of lemon zest to the glaze for a citrusy version. Substitute chocolate milk for the milk in the glaze for a chocolate glaze. Sprinkle with cinnamon sugar instead of glaze. Add 1/2 cup of mini chocolate chips to the dough. Make a maple glaze by substituting maple syrup for the vanilla extract. Dust with powdered sugar instead of glazing. Store leftover beignets in an airtight container at room temperature for up to two days. Reheat in a toaster oven or 350-degree oven for five minutes. Do not microwave, as they become chewy. These beignets are best served fresh and warm. For a yeasted version, substitute 2 1/4 teaspoons of active dry yeast for the baking powder and baking soda, let the dough rise for one hour, then proceed. Freeze unbaked beignet squares on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding two to three minutes to the baking time. These glazed buttermilk beignet squares bring the flavor of New Orleans to your kitchen without the hassle of frying. They are light, tender, sweet, and absolutely irresistible. Serve them with café au lait, coffee, or hot chocolate. Make them for Fat Tuesday, Christmas morning, or any day that needs a little powdered sugar magic. One bite, and you will be transported to the French Quarter. These are not just beignets. They are happiness in square form.