Air Fryer Biscuit Donuts Recipe

So, you’ve got that donut craving hitting hard, but the thought of deep-frying makes your kitchen (and your dignity) weep? And honestly, who has time for a whole yeast dough saga on a Tuesday? Or a Saturday? Or, let’s be real, any day ending in ‘y’? Same here, friend. That’s why we’re diving into the glorious, low-fuss world of Air Fryer Biscuit Donuts. Get ready to have your mind (and your taste buds) blown without breaking a sweat.

Why This Recipe is Awesome

Let’s be real, you’re here because you want deliciousness with minimal effort. And this recipe? It’s basically the culinary equivalent of hitting the jackpot while wearing your pajamas. It’s so ridiculously simple, even your pet hamster could probably follow along. No fancy equipment, no messy oil splatters, just pure, unadulterated donut joy in minutes.

You’ll look like a culinary genius without actually trying too hard. Plus, the air fryer gives them this magical crisp exterior and tender inside that feels way more indulgent than it actually is. It’s idiot-proof, even I didn’t mess it up, and that’s saying something!

Ingredients You’ll Need

Gather ’round, my lazy-but-gourmet friend. Here’s what you’ll need to conjure these delightful treats:

• 1 can (16.3 oz) refrigerated flaky layered biscuits: The real MVP here. Grab a can of those standard, flaky layered biscuits – trust me, the regular ones work best. Don’t go fancy, we’re not baking for the Queen.
• 2-3 tablespoons unsalted butter, melted: Because butter makes everything better, duh.
• 1/4 cup granulated sugar: The basic stuff. We’re not reinventing the wheel here.
• 1 teaspoon ground cinnamon: The classic donut BFF. Makes it smell like a bakery exploded in your house.
• Optional Glaze:
  • 1/2 cup powdered sugar: For that classic sugary drizzle.
  • 1-2 tablespoons milk (any kind): Just a splash to get the right consistency.
  • 1/4 teaspoon vanilla extract: A little extra oomph.

Step-by-Step Instructions

Alright, apron on (or not, we’re casual here), let’s get cooking!

1. Biscuit Prep: Pop open that can of biscuits like it’s a party popper. Lay them out on a clean surface. Use a small cookie cutter (or a shot glass, no judgment) to cut out the centers of each biscuit. Don’t toss those little donut holes! They’re adorable and delicious.
2. Butter Dip: Melt your butter in a shallow bowl. Dip each biscuit (and the little donut holes!) into the glorious golden goodness, making sure they’re fully coated. Don’t be shy, let them soak it up.
3. Sugar Coat: In another shallow bowl, mix your granulated sugar and cinnamon until well combined. Now, roll those buttery biscuits (and holes) around until they’re nicely coated. Think of it as their sparkly new outfit.
4. Air Fry Time!: Preheat your air fryer to 350°F (175°C). Place your coated biscuits in a single layer in the air fryer basket. Don’t overcrowd them, they need their personal space to puff up and get crispy. You’ll probably need to do this in batches.
5. Cook ‘Em Up: Air fry for **4-6 minutes**, flipping halfway through, until they’re beautifully golden brown and delicious. The donut holes will cook even faster, probably 2-3 minutes. **Keep an eye on them!** Air fryers can be little speed demons.
6. Glaze Glory (Optional): While they’re still warm, if you’re going for a glaze, whisk together the powdered sugar, a tiny splash of milk, and the vanilla extract until smooth. Dip those warm donuts (and holes!) in. Heavenly.
7. Devour Them All: Seriously, what are you waiting for? Eat them while they’re warm. Immediately. Before anyone else gets a chance. You’ve earned this.

Common Mistakes to Avoid

Even though this recipe is basically fool-proof, there are a few rookie errors you might make. Don’t say I didn’t warn you!

• Not Preheating: Thinking you can skip preheating the air fryer – **rookie move!** It needs to be hot to get that perfect crispy exterior. Otherwise, they’ll just sit there, sad and slowly cooking.
• Overcrowding the Basket: Stuffing too many donuts into the basket is a recipe for disaster. They’ll steam instead of crisp, and nobody wants a soggy donut. Give ’em space, they’re divas.
• Forgetting the Holes: Don’t abandon the donut holes! They’re adorable, cook super fast, and are basically tiny bursts of joy. Waste not, want not, right?
• Walking Away: These cook fast! Blink and you might burn them. **Keep an eye on them** like they’re your most prized possession, especially the first batch.

Alternatives & Substitutions

Feeling creative? Or just missing an ingredient? No worries, we’ve got options!

• Glaze Variations: Beyond the classic cinnamon sugar or simple glaze, try a chocolate drizzle (melted chocolate chips!), a maple glaze (maple syrup + powdered sugar), or even a cream cheese frosting if you’re feeling *extra*.
• Biscuit Types: While flaky layered are my personal fave for texture, you can totally try buttermilk biscuits. Just be aware the texture might vary slightly – they might be a bit denser. Avoid the “grand” biscuits unless you want monster-sized donuts (which, honestly, isn’t the worst idea).
• No Air Fryer?: Sacrilege! Kidding. Kinda. You can bake these in a conventional oven. Preheat to 375°F (190°C) and bake for 8-10 minutes, flipping halfway. Still good, just not *air-fried* good.
• Different Toppings: Instead of cinnamon sugar, try cocoa powder mixed with sugar for a chocolate vibe, or even just plain powdered sugar. A sprinkle of chopped nuts or colorful sprinkles (because why not?) on top of a glaze works too!

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (mostly humorous ones).

• Can I use store-brand biscuits? Absolutely! We’re not snobs here. Just make sure they’re the standard flaky kind, not those dense, hockey-puck biscuits that taste like regret.
• My donuts aren’t browning evenly! What gives? Ah, the joys of air fryers! Make sure you’re not overcrowding, and definitely **flip them halfway through**. Also, air fryers can have hot spots, so rotate the basket if yours is notoriously finicky.
• How do I store them? Honestly? You probably won’t have any left. But if by some miracle you do, store them in an airtight container at room temp for a day or two. FYI, they’re best devoured fresh and warm, just sayin’.
• Can I make these savory instead? Ooh, bold choice! You *could* skip the sugar and use garlic powder, parmesan cheese, and some dried herbs instead. Not quite a donut then, but definitely a delicious biscuit bite. Go for it, you rebel!
• What if I don’t have a cookie cutter for the holes? No worries, MacGyver! A shot glass, a small bottle cap, or even just pinching off the center with your fingers will work. Embrace the rustic look – homemade charm!
• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter just tastes better, IMO, and gives that superior flavor and texture. Don’t skimp on the good stuff here.

Final Thoughts

See? I told you it was easy! Now you’ve got warm, delicious, homemade donuts without breaking a sweat (or the bank, or your kitchen). You just unlocked a new level of breakfast (or dessert, or midnight snack) mastery. Go ahead, pat yourself on the back. You deserve it. Enjoy your little bites of heaven, friend!