We all dream of making homemade donuts. But the reality involves yeast, rising times, rolling pins, and a terrifying pot of boiling oil that smells up the house for days.
Sometimes, you just want a hot donut now.
Welcome back to The Crispy Basket. Today, we are cheating. And it tastes delicious.
We are using the famous “Biscuit Dough Hack.” By taking a tube of refrigerated biscuit dough and air frying it, the layers puff up and create a texture that is shockingly similar to a cronut or a classic yeast donut. Dipped in butter and rolled in sugar, these are dangerous.
Why You’ll Love This Recipe
- Speed: You can wake up at 8:00 AM and be eating hot donuts by 8:10 AM.
- No Oil: They are light and fluffy, not heavy and greasy.
- The “Holes”: You get full-size donuts AND donut holes from one can.
“The Crispy Basket” Secret: The Butter Bath
Air fried dough can sometimes be a little dry on the outside compared to deep-fried dough.
The Secret: As soon as they come out of the air fryer, while they are screaming hot, you must dip the entire donut in melted butter before rolling it in sugar. The butter soaks into the crust, mimicking that “fried” taste and gluing the sugar to the surface.
Ingredients Needed
The Dough:
- 1 Can Refrigerated Biscuits: (Grands! Flaky Layers or Homestyle). Pro-Tip: “Flaky Layers” makes a cronut-style donut; “Homestyle” makes a traditional fluffy donut.
- Cooking Spray: Coconut or Butter oil spray.
The Coating (Cinnamon Sugar):
- 1/2 cup Granulated Sugar.
- 1 Tbsp Cinnamon.
- 4 Tbsp Unsalted Butter: Melted.
Alternative Glaze (Vanilla):
- 1 cup Powdered Sugar.
- 1-2 Tbsp Milk.
- 1/2 tsp Vanilla Extract.
Step-by-Step Instructions
Step 1: The Shape
Open the can of biscuits and separate them. Place a biscuit on a cutting board. Using a small round cutter (a 1-inch cookie cutter, a clean bottle cap, or even a shot glass), cut a hole out of the direct center of each biscuit. Save the holes! We are cooking those too.
Step 2: The Air Fry
- Preheat your air fryer to 350°F (175°C). Do not use 400°F, or the outside will burn while the inside is raw dough.
- Spray the basket lightly with oil.
- Place the donuts in the basket in a single layer. Give them space to expand (they will poof up!).
- Throw the donut holes in the gaps between the big donuts.
- Air fry at 350°F for 4–6 minutes.
- Flip halfway through. They are done when they are tall and golden brown.
Step 3: The Dip & Roll
While the donuts are cooking, melt the butter in a small bowl. In a separate bowl, mix the sugar and cinnamon. Work Fast: As soon as you pull a donut from the basket:
- Dip it quickly into the melted butter (coat all sides).
- Toss it immediately into the cinnamon sugar.
- Place on a rack to cool slightly.
If using glaze: Skip the butter dip. Let the donuts cool for 2 minutes, then dip the tops into the vanilla glaze.
Step 4: Serve
Serve warm! These are best eaten within an hour of making them.
“The Crispy Basket” Pro-Tips
- Don’t Overcook: Biscuit dough dries out fast. Check them at 4 minutes. If they are golden, pull them.
- The Chocolate Option: Melt some chocolate chips with a teaspoon of coconut oil for a chocolate dip. Top with sprinkles for a “Simpson’s Donut” look.
- Stuffed Donuts: Use the “Homestyle” biscuits, don’t cut a hole, and air fry them whole. Then, use a piping bag to inject jelly or Nutella into the side for a filled donut (Bismarck).
FAQ
Why do they taste like biscuits? If they taste too “biscuit-y,” it’s usually because you didn’t use enough coating. The butter and sugar are what disguise the dough flavor. Be generous!
Can I save leftovers? Honestly? No. They get chewy and hard after a few hours. This is a “make it and eat it” recipe.
Enjoy your magic morning treat!
