Ingredients
- 1 can (16.3 oz) refrigerated biscuit dough (8 biscuits)
- Cooking spray or 1 tbsp melted butter, for the basket
- 2 tbsp melted butter, for brushing
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
- Pinch of salt
- Sprinkles (optional)
Instructions
- Shape. Separate the biscuits. Use a small round cutter or a bottle cap to punch a hole from the center of each biscuit — save the holes to fry as donut holes.
- Preheat. Preheat the air fryer to 350°F (175°C) for 3 minutes. Lightly spray the basket.
- Air fry. Brush both sides of the donuts lightly with melted butter. Arrange in a single layer and air fry 4–5 minutes, flipping halfway, until deep golden.
- Glaze. Whisk the powdered sugar, 2 tablespoons milk, vanilla, and salt into a thick but dippable glaze; add milk a teaspoon at a time if needed.
- Dip and serve. While the donuts are warm, dip the tops in glaze and set on a rack. Add sprinkles if you like, and eat warm — they’re best within the hour.
💡 Donut smarts
Don’t crowd the basket — air needs to circulate or the donuts steam instead of crisping. Brush with butter before frying, not after, for the best golden color. Dip while warm so the glaze sets into a crackly shell. Leftovers re-crisp in 2 minutes back in the air fryer.
Common questions
Which biscuit dough works best?
Flaky-style canned biscuits (like the 8-count 16.3 oz can) puff the tallest. Avoid “Grands Jr.” — they’re too thin.
Can I make these without an air fryer?
Yes — bake at 375°F for 8–10 minutes on a parchment-lined sheet. They’ll be slightly less crisp but still delicious.
Can I use a different glaze?
Absolutely. Toss warm donuts in cinnamon sugar, or dip in chocolate ganache made from 1/2 cup chocolate chips + 2 tbsp cream.
Do they reheat well?
Yes — 2 minutes in the air fryer at 350°F brings back the crisp edges. Best eaten the day they’re made.
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