There’s something wildly satisfying about turning a can of biscuit dough into the kind of donut you’d drive across town for. I still remember the first time I made air fryer biscuit donuts—my kitchen smelled like a bakery and I was grinning like a kid on Saturday morning. No deep fryer. No fuss. Just golden, fluffy donuts and that sweet glaze dripping over the edges. Honestly, it felt a little bit like cheating (in the best way).
Here’s the real story: I started making these because my youngest was obsessed with donuts, but I hated the mess of frying (and the splatter on my stove). Plus, I wanted a treat that we could whip up before school or during movie night without prepping for hours. Enter the air fryer. These air fryer biscuit donuts are the definition of “why didn’t I do this sooner?”—seriously, you get that classic donut texture, a perfect golden crust, and a simple glaze in under 20 minutes. No oil bath necessary.
I’ve made this air fryer biscuit donuts recipe at least a dozen times now, and every single batch disappears in minutes. If you’ve got a can of biscuits and a sweet tooth, you’re in for something seriously good.
Why You’ll Love This Air Fryer Biscuit Donuts Recipe
Okay, I’m not exaggerating when I say these have ruined me for store-bought donuts. There are so many reasons I keep coming back to this recipe, but here are my favorites:
- Ready in 20 minutes (seriously!): I’ve made these in the middle of a busy morning and still had time to pack lunches. From fridge to table, it’s lightning fast.
- No deep frying required: My air fryer does all the work. No hot oil, no messy cleanup, no lingering fried smell. Total win.
- Classic donut flavor with minimal effort: The biscuit dough gets magically fluffy inside and perfectly crisp on the edges. With the glaze, they taste just like the real deal.
- Customizable toppings: Add sprinkles, cinnamon sugar, or chocolate glaze—my kids go wild with the decorating.
- Budget-friendly indulgence: One can of biscuits makes eight donuts (plus holes!). Cheaper than a donut shop run and way more fun.
Honestly, these air fryer biscuit donuts are my new comfort food. They’re the kind of treat that makes you feel like a kitchen genius, even if you’re just opening a can and pressing some buttons. Perfect for lazy weekends, impromptu celebrations, or whenever that donut craving hits hard.
What Ingredients You’ll Need for Air Fryer Biscuit Donuts
Here’s what I love about this ingredient list: it’s short, sweet, and you probably have most of it already. If you’re like me and always keep a can of biscuits in the fridge for emergencies (donut emergencies count), you’re halfway there.
- 1 can refrigerated biscuit dough (8 biscuits) — I’ve tried Pillsbury Grands (the flaky kind) and the regular buttermilk biscuits, and both work. The flaky ones puff up a little more but taste just as good.
- Cooking spray or melted butter — For greasing the air fryer basket. I use avocado oil spray for everything, but a quick brush of melted butter adds extra flavor.
- 1 cup powdered sugar (120g) — For the glaze. Quick note: sift it if you want a super smooth glaze (I skip this if I’m in a rush).
- 2–3 tablespoons milk (30–45ml) — Any milk works. I use whole milk because my kids love the richness, but almond or oat milk does the job too.
- ½ teaspoon vanilla extract — McCormick is my go-to, but I’ve used store brands when I ran out and honestly, it’s fine.
- Optional toppings: Sprinkles, cinnamon sugar, mini chocolate chips. Sometimes I set up a “decorate your own donut” station—big hit with the kids.
Shopping shortcut: The biscuits are in the refrigerated section near the crescent rolls and cookie dough. I always forget and wander around for five minutes, so just a heads up.
Substitution notes: If you’re out of vanilla, try almond extract (just use a little—½ teaspoon max). For dairy-free, swap the milk for any plant-based option and use coconut oil spray for the basket. Want a chocolate glaze? Add 2 tablespoons unsweetened cocoa to the powdered sugar and bump the milk to 4 tablespoons.
Ingredient story time: I once tried this with homemade biscuit dough. It works, but honestly, the store-bought version is way faster and just as delicious for donuts. Save the homemade for when you want to impress someone (or have three extra hours).
Equipment Needed for Air Fryer Biscuit Donuts
You don’t need a fancy kitchen to nail this recipe—I’ve made these with the most basic setup (college dorm room style). Here’s what helps:
- Air fryer — I use a 5-quart basket-style model, but I’ve tried this in my mom’s toaster-style air fryer and it worked too. Just adjust for basket size—don’t overcrowd or they won’t crisp up.
- Small round cutter or bottle cap — For punching out the donut holes. I use a 1-inch cookie cutter but have totally used a shot glass in a pinch.
- Mixing bowl — For whisking up the glaze. Any bowl works.
- Whisk or fork — To make the glaze smooth. A fork is fine if you’re like me and always forget where the whisk went.
- Cooling rack or plate — Optional, but helps the glaze set without sticking. I use a wire rack over a sheet pan.
- Cooking spray or pastry brush — For greasing the basket. If you don’t have spray, just dip a paper towel in melted butter and swipe the basket.
Personal tip: My air fryer basket is non-stick, so I use silicone tongs to pull out the donuts. Metal tongs can scratch the finish (learned that the hard way).
If you don’t have a donut cutter, no worries. The holes are just for show—leave them whole or cut out with whatever you find in the kitchen. I’ve used old spice jar lids, baby bottle rings, you name it.
How to Make Air Fryer Biscuit Donuts – Step-by-Step
Alright, let’s make these! I’m walking you through every step, with all my little tricks for perfect air fryer biscuit donuts every time.
- Prep the biscuits (2 minutes)
Pop open your biscuit can (I always jump at the sound) and separate the biscuits. Use a small round cutter or bottle cap to punch a hole in the center of each. Save those little holes—donut holes are half the fun. - Preheat the air fryer (2 minutes)
Set your air fryer to 350°F (175°C) and let it heat up while you prep. Quick note: Some air fryers don’t need preheating, but I do it anyway for even browning. - Arrange the donuts (1 minute)
Lightly spray or brush the basket with oil or butter. Place donuts in a single layer, leaving a little space between each. Don’t cram them—airflow equals crispy edges. Depending on your air fryer, you’ll probably do this in two batches. - Air fry the donuts (5–6 minutes)
Air fry for 3 minutes, then flip each donut with tongs. (Watch your fingers, the basket gets hot!) Cook another 2–3 minutes until golden brown and puffed. Donut holes will take about 2 minutes total, flipping halfway. - Make the glaze (2 minutes)
While donuts cook, whisk together powdered sugar, milk, and vanilla in a bowl until smooth. It should be thick but pourable. If it’s too thin, add more sugar; too thick, a splash more milk. - Glaze the donuts (3 minutes)
Transfer warm donuts to a cooling rack or plate. Dip the tops into the glaze or drizzle with a spoon. If you want sprinkles or toppings, add them right away so they stick. - Let the glaze set (2 minutes)
Give the glaze a minute or two to firm up (if you can wait). Honestly, I usually eat one while it’s still dripping.
Troubleshooting: If your donuts aren’t browning, bump the temp up to 370°F for the last minute. If the glaze is melting off, wait until the donuts cool for a couple minutes before dipping.
Visual cue: The donuts should look puffed, golden, and smell like heaven. The edges will feel crisp, the centers soft. If you poke the donut hole, it should spring back. That’s your sign they’re done.
At this point, you’re about 12 minutes in, and the hardest part is trying not to eat all eight before anyone else notices.
My Best Tips & Techniques for Biscuit Donuts
Okay, here’s where I share everything I’ve learned from making these a ton of times (and from a few kitchen disasters):
- Don’t overcrowd the basket: They’ll steam instead of crisp. I do 4 at a time in my 5-quart air fryer, then the holes in a separate batch.
- Flip halfway for even browning: The tops brown faster than the bottoms, so flipping is key. Use silicone tongs—it’s safer and won’t scratch your basket.
- Glaze while warm: The glaze sticks better and gets all melty. But if you want a thicker coating, wait until they cool a bit before dipping.
- Customize the glaze: Add a pinch of salt for salted vanilla, a dash of cinnamon, or swap the vanilla for almond extract. My favorite is adding ½ teaspoon lemon zest for a fresh twist.
- Donut holes cook fast: Watch them—2 minutes and they’re golden. Overcooked holes are dry (learned this after getting distracted by TikTok).
- Keep biscuits cold until ready: They puff up better if not sitting out forever. I prep everything first, then pop open the can right before starting.
- Use parchment rounds for easy cleanup: If your air fryer basket is a pain to clean, parchment rounds with holes make life easier. Just don’t block the airflow.
- For extra crunch, brush donuts with melted butter before air frying: Adds a bakery-style flavor and helps browning.
Real talk: The first time I tried this, I forgot to flip the donuts. The bottoms were pale and sad, but the tops were perfect. Lesson learned—flip for donut shop vibes.
If you’re feeling fancy, double-dip the donuts in glaze. I do this for parties and everyone thinks I’m a wizard.
Ways to Mix Up Your Air Fryer Biscuit Donuts
Once you’ve made the basic version, here’s where you can get creative. I’ve tried all of these, and honestly, they’re all worth it:
- Cinnamon Sugar Donuts: Skip the glaze and toss warm donuts in a mix of ½ cup sugar + 2 teaspoons cinnamon. My kids call these “fair donuts.”
- Chocolate Glazed Donuts: Add 2 tablespoons cocoa powder to the glaze and an extra splash of milk. Top with mini chocolate chips or crushed Oreos.
- Maple Bacon Donuts: Add ¼ teaspoon maple extract to the glaze and sprinkle cooked bacon bits on top. This is my husband’s favorite—don’t judge until you try it.
- Strawberry Icing: Swap the milk for pureed strawberries. Pink, fruity, and perfect for spring brunch.
- Peanut Butter Drizzle: Microwave 2 tablespoons peanut butter with 1 tablespoon milk and drizzle over glazed donuts. So good with chocolate sprinkles!
- Gluten-Free Swap: Use gluten-free refrigerated biscuit dough. I’ve used Immaculate Baking brand with good results—texture is a little different, but still tasty.
- Dairy-Free Version: Use plant-based milk in the glaze and coconut oil spray for the basket. Pillsbury biscuits are dairy-free, but check your brand to be sure.
Pro tip: For donut holes, toss them in powdered sugar for a beignet vibe. Or roll in cinnamon sugar while warm—they soak it up like little sponges.
If you have extra time, melt chocolate chips and dip the donuts halfway for a bakery-style look. I do this for birthday breakfasts and it’s always a hit.
Serving Ideas & Storage Tips
How to Serve Air Fryer Biscuit Donuts
- Warm and fresh is best—slice, glaze, eat. I like to serve them on a big platter with extra glaze on the side (everyone wants more).
- For brunch, pair with scrambled eggs, crispy bacon, and a fruit salad. Instant party.
- As a dessert, top with vanilla ice cream and drizzle with chocolate sauce. Yes, I’ve done this for movie night.
- On the go, wrap each donut in parchment and toss in lunchboxes. The glaze sets up so it’s not messy.
Storing Your Donuts
- Room temperature: Store in an airtight container for up to 2 days. They get softer as they sit, which my kids love.
- Refrigerator: Keeps up to a week. Reheat in the microwave for 15 seconds or pop in the air fryer at 300°F (150°C) for 2 minutes.
- Freezer: These freeze perfectly! Place glazed donuts on a baking sheet, freeze until solid, then transfer to a zip-top bag. To reheat, air fry at 300°F for 3 minutes or microwave for 20 seconds.
Reheating tip: If the glaze gets sticky after storing, add a fresh drizzle or dust with powdered sugar before serving.
If you have stale leftovers (rare, but it happens), cube them and use for donut bread pudding. Nothing goes to waste in my kitchen!
Nutritional Info & Health Benefits
I’m not a nutritionist, but here’s what I know about air fryer biscuit donuts:
| Per Donut (with glaze) | Amount |
|---|---|
| Calories | ~210 |
| Protein | 3g |
| Carbs | 32g |
| Fat | 8g |
| Fiber | 1g |
- Lower fat than fried donuts: Air frying cuts the oil, so these are lighter all around.
- No artificial colors or preservatives: If you pick the right biscuit dough, you get a cleaner treat than most store-bought donuts.
- Easy to make dairy-free: Swap milk for plant-based, and you’re good to go.
- Portion control: Biscuit donuts are smaller than bakery donuts, so you can have one (or two) without feeling like you overdid it.
Real talk: They’re still donuts, but skipping the deep fryer means less grease and less guilt. I feel good serving these for breakfast once in a while—especially with fruit on the side.
Final Thoughts – Try These Biscuit Donuts ASAP!
So that’s my easy air fryer biscuit donuts recipe! I know I’ve gone on and on, but when you find a treat this simple and this good, you want everyone to try it.
This is my go-to when I need something sweet, fast, and guaranteed to please. My family asks for them on lazy Sundays, rainy afternoons, and even birthdays. Every time I make them, someone wants the recipe (now you have it, so you’re officially in the donut club).
Make it your own! Swap the glaze, add toppings, experiment with different biscuit brands. The best recipes are the ones you tweak and share.
If you make these, I really want to hear how they turn out! Leave a comment below or tag me on Instagram @yourhandle—I get genuinely excited seeing your creations. Got questions? Ask away in the comments. I check them obsessively (sometimes while eating leftover donut holes).
Happy baking! May your kitchen smell amazing and your donut cravings be forever satisfied.
FAQs About Air Fryer Biscuit Donuts
Q: Can I use crescent roll dough instead of biscuits?
A: Yes, you can! Crescent dough makes flakier, lighter donuts, but they won’t puff up quite as much. I’ve tried it in a pinch and my kids didn’t complain. Just shape into rounds and cut holes as usual.
Q: My donuts came out pale—what did I do wrong?
A: Probably not enough time or temperature. Try bumping the air fryer up to 370°F (190°C) for the last minute, or flip them an extra time. Spraying with a little oil helps browning too.
Q: Can I prep these ahead for a party?
A: Absolutely! Make the donuts up to a day ahead and glaze right before serving. You can also freeze and reheat, then glaze fresh. The texture stays soft if stored airtight.
Q: What’s the best glaze for kids?
A: Classic vanilla is always a hit, but chocolate glaze with sprinkles is a close second. Sometimes I set out bowls of colored glaze and let them dip their own—lots of sticky fingers, but so worth it.
Q: Can I make these without an air fryer?
A: You can bake them in a regular oven at 375°F (190°C) for about 12–15 minutes. They won’t have quite the same crispy edges, but they’re still delicious. I’ve done this at my grandma’s house and nobody complained.
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Air Fryer Biscuit Donuts
- Total Time: 20 minutes
- Yield: 8 donuts plus holes 1x
Description
These easy air fryer biscuit donuts are made from canned biscuit dough and finished with a sweet vanilla glaze. Ready in under 20 minutes, they’re golden, fluffy, and perfect for breakfast or dessert with minimal mess.
Ingredients
- 1 can refrigerated biscuit dough (8 biscuits)
- Cooking spray or melted butter (for greasing the air fryer basket)
- 1 cup powdered sugar (120g)
- 2–3 tablespoons milk (30–45ml)
- 1/2 teaspoon vanilla extract
- Optional toppings: Sprinkles, cinnamon sugar, mini chocolate chips
Instructions
- Pop open the biscuit can and separate the biscuits. Use a small round cutter or bottle cap to punch a hole in the center of each biscuit. Save the donut holes.
- Preheat the air fryer to 350°F (175°C).
- Lightly spray or brush the air fryer basket with oil or melted butter. Arrange donuts in a single layer, leaving space between each. Cook in batches if needed.
- Air fry donuts for 3 minutes, then flip each donut. Cook another 2–3 minutes until golden brown and puffed. Donut holes take about 2 minutes total, flipping halfway.
- While donuts cook, whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth. Adjust consistency by adding more sugar or milk as needed.
- Transfer warm donuts to a cooling rack or plate. Dip tops into glaze or drizzle with a spoon. Add sprinkles or toppings immediately so they stick.
- Let the glaze set for 1–2 minutes before serving.
Notes
Don’t overcrowd the air fryer basket; flip donuts halfway for even browning. Glaze while warm for best results. Customize with different toppings or glazes. For dairy-free, use plant-based milk and coconut oil spray. For gluten-free, use gluten-free biscuit dough. Donut holes cook faster—watch closely. Store leftovers in an airtight container at room temperature for 2 days, or freeze for longer storage.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 donut with glaze
- Calories: 210
- Sugar: 14
- Sodium: 340
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
Keywords: air fryer donuts, biscuit donuts, easy donuts, glazed donuts, quick dessert, kid-friendly, breakfast treat
