Air Fryer Donuts Biscuit Donuts

Mastering air fryer donuts biscuit donuts Fast

The first time I tried making donuts at home, I ended up with a kitchen that smelled like a fast food ventilation duct and a literal gallon of used vegetable oil I didn't know how to discard. It was a greasy, hot mess that took two hours and left me with heavy, leaden dough rings.

I almost gave up on home fried treats entirely until I realized the air fryer could mimic that intense heat without the vat of shimmering fat.

Everything changed when I grabbed a can of flaky biscuits from the back of the fridge. There is something almost magical about hearing that "pop" of the pressurized cardboard and knowing you are only ten minutes away from a sugar coated masterpiece.

These air fryer donuts biscuit donuts aren't just a shortcut, they are a legitimate kitchen hack that produces a texture you simply cannot get from a standard oven.

We are going for that specific sensation where the outside has a delicate crunch almost a sizzle on the tongue while the inside remains soft and pulls apart in buttery layers. You don't need yeast, you don't need a proofing drawer, and you definitely don't need a thermometer to monitor oil temps.

It's just you, a rolling basket or tray, and a few pantry staples.

The Physics of the Puff

Laminated Expansion: The pre made dough contains layers of fat that, when hit with 350°F (180°C) air, vaporize instantly to create steam that forces the dough to swell.

Convection Browning: The high speed fan in the air fryer circulates heat around the entire surface, creating a uniform Maillard reaction that results in a shatter crisp crust.

Structural Set: Rapid heat penetration cooks the center before the outside can over brown, ensuring the air fryer donuts biscuit donuts remain tender rather than turning into croutons.

I have found that the air fryer actually outperforms the deep fryer when it comes to the "Grands" style biscuits because it highlights the flaky layers instead of soaking them in heavy oil. If you are looking for more crispy snacks, you might also enjoy my Air Fryer Potato Chips recipe which uses a similar high velocity air technique.

Component Analysis

The fat content in the biscuits is the real hero here, as it provides enough internal moisture to keep the bread from drying out during the intense air circulating process.

Timing and Batch Sizes

For this recipe, we are working with a standard 16.3 oz can of refrigerated flaky layers biscuits. This typically yields 8 large donuts and 8 donut holes, which is enough to satisfy a small family or a very hungry couple.

Because these are best served within minutes of being made, I don't recommend doubling the batch unless you have two air fryers running simultaneously.

Working in batches is the only way to go. If you crowd the basket, the air cannot flow freely around the sides, and you will end up with "sad sides" those pale, doughy spots where the donuts were touching. Give them at least an inch of space on all sides.

It's better to run two 5 minute cycles than one 10 minute cycle that yields soggy results.

Pantry Staples and Fresh Dough

• 1 can (16.3 oz) refrigerated flaky layers biscuits: Look for the "Grand" or "Flaky" style for the best height. Why this? The layers create pockets for steam, making them incredibly airy.
• 2 tablespoons neutral oil or melted unsalted butter: Used for the initial air fry. Why this? Encourages even browning and a crispier "skin".
• 1/2 cup granulated white sugar: The classic base for your coating. Why this? Provides the essential crunch against the soft dough.
• 1.5 tablespoons ground cinnamon: For that warm, nostalgic aroma. Why this? Cuts through the sweetness with a woody, spicy note.
• 4 tablespoons unsalted butter, melted: For the post fry dip. Why this? Acts as the "glue" for your sugar or glaze.
• 1 cup powdered sugar, sifted: The foundation for the optional glaze. Why this? Creates a silky, melt in-the mouth finish.
• 3 tablespoons heavy cream: To thin the glaze to a pourable consistency. Why this? Adds a richness that water or milk can't match.
• 1 teaspoon pure vanilla extract: For depth of flavor. Why this? Rounds out the sweetness of the powdered sugar.

If you find yourself out of heavy cream for the glaze, you can use whole milk, though it will be slightly less velvety. If you want to try a different style of dough based treat, check out my Jelly Donuts Recipe which uses a more traditional oven baked method.

Essential Gear for Frying

You don't need much, but a small 1 inch round cutter is non negotiable for making the classic donut shape. I’ve used a pill bottle cap in a pinch, but a dedicated metal cutter gives a much cleaner edge. A clean edge is the difference between a donut that rises straight up and one that lopsides to the left.

A silicone pastry brush is also a lifesaver here. You want to apply a microscopic layer of oil or butter. If you pour it on, the dough will get heavy and won't puff. Finally, grab a pair of silicone tipped tongs.

The dough is fragile when it first comes out of the basket, and metal tongs can tear that beautiful golden crust we worked so hard to build.

Frying and Coating Steps

1. Prep the dough. Open the biscuit can and separate the 8 biscuits, placing them on a clean cutting board. Note: Keep the dough cold to ensure maximum rise.
2. Cut the centers. Use a 1 inch circular cutter to remove the middle of each biscuit to create the donut holes.
3. Apply the base. Lightly brush both sides of the donuts and the holes with the 2 tablespoons of neutral oil or melted butter. until they look slightly glossy.
4. Arrange the basket. Place 4 donuts in the air fryer basket, ensuring they do not touch each other.
5. Initial air fry. Set the air fryer to 350°F (180°C) and cook for 4 minutes until the tops are golden brown.
6. Flip and finish. Carefully flip each donut using tongs and cook for an additional 1 to 2 minutes until they sound hollow when tapped.
7. Cook the holes. Place the donut holes in the basket and air fry at 350°F (180°C) for 3 minutes until puffed and browned.
8. Prepare the coating. While the donuts cook, whisk the 1/2 cup sugar and 1.5 tablespoons cinnamon in a shallow bowl.
9. Dip and roll. Dip each warm donut into the 4 tablespoons of melted butter, then immediately roll in the cinnamon sugar until fully coated.
10. Apply the glaze. For a glazed finish, whisk the powdered sugar, cream, and vanilla together, then dip the tops of the un sugared donuts until the glaze is smooth and dripping.

Chef's Tip: Don't let the donuts cool down before coating! The heat is what helps the butter soak in and the sugar stick. If they get cold, the sugar will just slide off into a heap at the bottom of your bowl.

Fixing Common Texture Problems

The Raw Middle Syndrome

If the outside of your air fryer donuts biscuit donuts looks perfect but the inside is still gummy dough, your temperature is likely too high. Every air fryer model breathes differently. If this happens, drop the temp to 330°F (165°C) and add a minute to the time.

This allows the heat to penetrate the core without burning the exterior.

The Tough and Rubbery Texture

This usually happens when the donuts have sat out too long or were overcooked. Biscuits have a very narrow window of perfection. If you air fry them for even 90 seconds too long, the moisture evaporates completely, leaving behind a texture reminiscent of a hockey puck. Always check them at the 4 minute mark.

Common Mistakes Checklist

• ✓ Never stack the donuts; they will steam instead of fry.
• ✓ Don't skip the "hole" in the middle; it's essential for even heat distribution.
• ✓ Avoid using "low-fat" biscuits as they lack the oil needed for a crisp crust.
• ✓ Always sift your powdered sugar to prevent a lumpy, gritty glaze.
• ✓ Use a neutral oil like canola or grapeseed to avoid a heavy vegetable taste.

Flavor Variations and Swaps

If you want to move beyond the classic cinnamon sugar, try a savory twist. You can brush the raw dough with garlic butter and sprinkle with "Everything Bagel" seasoning before air frying. It turns the donut into a savory snack that pairs incredibly well with a side of cream cheese for dipping.

Another favorite in my house is the Lemon Poppyseed swap. Replace the vanilla in the glaze with fresh lemon juice and toss in a teaspoon of poppy seeds. It’s bright, zesty, and feels much more sophisticated than something that started in a pressurized can. For another buttery option, you might look at a Parker House Rolls recipe if you have an extra hour for rising.

Scaling the Recipe

Reducing the Batch

If you only want a snack for one, you can easily air fry just two biscuits. Wrap the remaining raw dough tightly in plastic wrap and store it in an airtight container in the fridge for up to 24 hours. Don't leave the can open, or the dough will dry out and lose its ability to puff.

Doubling for a Crowd

When doubling to 16 donuts, do not double the cinnamon sugar or the glaze ingredients immediately. Start with the original amounts, as you’ll likely have plenty of leftover coating from the first batch. Air fry in four separate batches to maintain heat consistency.

Scientific Baking Myths

One common myth is that you must preheat your air fryer for ten minutes. For these air fryer donuts biscuit donuts, a 3 minute preheat is more than enough. Because the basket is small, it reaches temperature almost instantly. Long preheating can actually cause the bottom of the first batch to scorch.

Another misconception is that air-fried donuts taste identical to deep fried ones. Let's be honest: they don't. Deep frying adds a specific fatty mouthfeel. Air frying creates a cleaner, breadier texture that relies more on the quality of your butter dip for that "indulgent" feeling.

Both are delicious, but they are different animals.

Storage and Waste Prevention

These are best eaten within 30 minutes of cooking. If you have leftovers, store them in a paper bag rather than a plastic container. Plastic traps moisture and will turn your crispy sugar coating into a sticky, weeping mess.

They will stay "okay" for about 24 hours at room temperature, but the texture will definitely firm up.

To avoid waste, never throw away the donut holes! They are the best part. I also take any leftover cinnamon sugar and stir it into my morning oatmeal or use it to top buttered toast. If you have leftover glaze, it keeps in the fridge for a week and is fantastic drizzled over sliced apples or pancakes.

Best Drinks and Sides

Nothing beats a cold glass of whole milk with a warm donut. The fat in the milk cleanses the palate of the sugar, making every bite feel like the first one. If it’s later in the day, a dark roast coffee or a spicy chai tea provides a bitter or spicy contrast that balances the sweetness of the glaze.

For a full brunch spread, serve these alongside some crispy bacon or a salty ham steak. The saltiness of the meat cuts right through the sugary crust of the donut. If you’re feeling extra, a small bowl of Greek yogurt with fresh berries on the side adds a needed hit of acidity to the meal.