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So you’re craving something warm, sweet, and utterly delightful but the thought of deep-frying makes you want to curl up in a ball and cry? Same, friend, same. Good news: your air fryer is about to become your new best friend, and we’re making DOUGHNUTS!
Why This Recipe is Awesome
Look, I get it. Frying is a mess. Your kitchen smells like a fast-food joint for days. But with an air fryer? Boom. No oil splatters, no greasy cleanup, just pure doughnut bliss. Plus, it’s so ridiculously easy, even my dog could probably do it (if he had opposable thumbs, which, sadly, he doesn’t). This recipe is practically idiot-proof. Seriously, I didn’t mess it up, so neither will you.
Ingredients You’ll Need
- Pillsbury Grands! Flaky Layers Biscuits (the canned kind): Yeah, we’re not making dough from scratch. This is ‘shortcut to happiness’ territory. Don’t judge. We’re busy people!
- Melted Butter: Because everything’s better with butter. Duh.
- Granulated Sugar: For that classic sweet coating.
- Cinnamon (optional but highly recommended): For a little *zing*. Trust me, it makes all the difference.
- Powdered Sugar & Milk (for glaze, if you’re fancy): If you wanna go next level and show off your glazing skills, grab these.
Step-by-Step Instructions
- Prep Time: Pop open that biscuit can – try not to jump when it does. Separate the biscuits and flatten them slightly. Use a small round cutter (or a shot glass, if you’re a true innovator) to cut a hole in the center of each biscuit. Don’t throw away those holes! They’re doughnut holes, people!
- Butter Up: Gently brush both sides of your biscuit doughnuts (and holes!) with melted butter. Don’t be shy, but don’t drown them. This butter is key for that golden crisp.
- Air Fryer Action: Preheat your air fryer to 350°F (175°C). Seriously, preheat it. Place 2-3 doughnuts (and a few holes) in a single layer in the air fryer basket. Don’t overcrowd! Air fry in batches so they cook evenly.
- Cook ‘Em Up: Air fry for 4-6 minutes, flipping halfway through. You’re looking for golden brown and puffed up. Timing can vary by air fryer, so keep an eagle eye on ’em!
- Coat & Devour: While still warm, toss your doughnuts and holes in a bowl of granulated sugar (and cinnamon, if using). If you’re doing a glaze, whisk powdered sugar and a splash of milk until smooth, then dip or drizzle. The warmth helps the coating stick perfectly.
- Repeat: Keep going until all your delicious dough-discs are done. Remember, sharing is caring, but also… maybe just keep them all for yourself. No judgment here.
Common Mistakes to Avoid
- Overcrowding the Basket: This isn’t a sardine can. Give those doughnuts space to breathe and get crispy. Otherwise, they’ll just steam, and nobody wants a soggy doughnut. That’s a rookie mistake!
- Skipping the Butter: Thinking “Oh, I’ll just skip the butter, it’s healthier.” WRONG. The butter helps them crisp up, get golden, and makes the sugar stick. It’s non-negotiable for deliciousness, IMO.
- Not Flipping: You *have* to flip them halfway, unless you like a half-cooked, half-golden doughnut. No judgment, but also… why?
- Forgetting the Doughnut Holes: These are crucial. They’re the little nuggets of joy, the test subjects, the first ones to disappear. Embrace them!
- Thinking you don’t need to preheat: Rookie mistake! Preheating ensures even cooking and that beautiful color.
Alternatives & Substitutions
- Biscuit Brand: Any flaky canned biscuit will do the trick! I just prefer Grands because, well, they’re grand.
- Coatings Galore: Don’t stop at cinnamon sugar or a simple glaze! Try dipping them in melted chocolate, then sprinkles. Or make a lemon glaze with lemon juice instead of milk for a zesty kick. Get wild! Maple glaze is also a game-changer; just use maple syrup instead of milk in your powdered sugar glaze.
- Spices: A pinch of nutmeg in your sugar coating? Yes, please! Pumpkin pie spice during the fall? Absolutely. Get creative with your spice rack!
- No Cutter? No Problem! Use a knife to cut the middle out, or just make them solid doughnut balls if you’re feeling *really* rustic. They’ll still taste amazing.
FAQ (Frequently Asked Questions)
- Can I use *that* brand of biscuit? As long as it’s the flaky, refrigerated kind, probably! Experimentation is half the fun, right?
- How do I know they’re cooked? They’ll be golden brown, puffed up, and feel light. When in doubt, gently poke one with a toothpick – it should come out clean.
- What if I don’t have an air fryer? Then you might be in the wrong article, friend! But seriously, you can bake these at 375°F (190°C) for 8-10 minutes, flipping halfway. They won’t be quite the same, but still tasty.
- Can I store them? Sure, in an airtight container at room temp for a day or two. But honestly, they’re best devoured warm, fresh from the air fryer. Don’t let them sit around judging you.
- Can I make them savory? … Are you okay? This is a doughnut recipe! But if you *must*, maybe try an everything bagel seasoning on a plain biscuit? Let me know how that goes, you rebel.
- Do I have to preheat the air fryer? Yes, for the love of all that is crispy, YES! It ensures even cooking and that beautiful golden exterior. Don’t skip this step, FYI.
Final Thoughts
See? That wasn’t so hard, was it? You just made delicious, warm, fluffy doughnuts without the deep-fryer drama. Now go forth and impress your significant other, your kids, your cat, or just yourself. You’ve earned every single bite of that air-fried glory. And maybe, just maybe, save me a doughnut hole. Just one. 😉
