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In a bowl, mix the buttermilk (360 g), boiling milk (120 g), sugar (32 g), and dry yeast (14 g). Stir and let sit for 10 minutes, until foamy.
In a stand mixer, combine bread flour (624 g), baking soda (3 g), and salt (3 g). Pour in the warm yeast mixture and mix with a dough hook for 3–4 minutes until smooth and sticky. Optional: Add 1–2 tbsp honey (21–42 g) for extra flavor.
Transfer to a greased bowl. Cover and let rise for 1 hour, or until doubled.
Flour your surface generously. Roll dough to ¼-inch (0.6 cm) thick. Trim edges and cut into squares or rectangles.
Heat oil to 370°F (188°C). Fry 3–5 beignets at a time. Baste the tops with hot oil for the first 2 minutes, then flip. Cook until puffed and golden.
Drain on paper towels. Dust heavily with powdered sugar, or drizzle honey first for a Princess & the Frog twist.