Air Fryer Pillsbury biscuits Donuts

Equipment

• 10-inch or 12-inch seasoned cast iron skillet (or a 9-inch round metal cake pan / rimmed quarter-sheet pan)
• Pastry brush (silicone or natural bristle)
• Small microwave-safe prep bowl
• Wire cooling rack
• Parchment paper (optional, if using a standard metal pan)

Ingredients

Biscuit Dough

• 1 can (16.3 oz / 462 g) Pillsbury Grands! Flaky Layers Buttermilk Biscuits: Keep refrigerated until the moment you assemble; warm dough loses structural fat integrity.

Rich Honey-Butter Glaze

• 3 tbsp (45 g) Salted Butter: Melted and divided.
• 1 tbsp Pure Clover Honey or Pure Maple Syrup: Complements the tangy buttermilk tang.
• 1/4 tsp Garlic Powder (Optional for Savory Dinner Service): Provides a subtle, craveable garlic-bread undertone.
• 1/8 tsp Coarse Flaky Sea Salt (such as Maldon): For finishing the tops.

Instructions

Step 1: Oven Calibration & Pan Preparation

1. Position the oven rack in the center of the oven. Preheat your oven to 375°F (190°C) for standard ovens, or 350°F (175°C) if using a convection oven.
2. If using a cast iron skillet, place 1 tablespoon of the butter into the skillet and set it inside the preheating oven for 2 to 3 minutes just until melted and glossy. Remove carefully with an oven mitt and tilt to coat the bottom and sides evenly.
3. If using a 9-inch round cake pan or baking sheet, lightly grease with butter or line the bottom with unbleached parchment paper.

Step 2: Open and Separate the Dough

1. Peel back the outer paper wrapper of the biscuit canister. If the seam does not pop open on its own, press the edge of a spoon against the seam until the canister pops.
2. Twist the canister gently to release the pressurized dough cylinder.
3. Carefully separate the 8 dough rounds along their natural perforations. Handle the rounds gently without compressing the edges, as squishing the perimeters pinches the laminated dough sheets together and restricts rising.

Step 3: Arrange for Maximum Height

1. Arrange the biscuit rounds in your prepared skillet or pan: place 1 biscuit in the dead center and ring the remaining 7 biscuits around it.
2. Ensure the sides of the biscuits are just barely touching or kissing. This close contact is the key to locking in moisture and forcing the biscuits to rise tall rather than spreading wide.
3. In a small bowl, melt the remaining 2 tablespoons of butter. Whisk in the honey (and garlic powder, if making savory dinner rolls).
4. Using a pastry brush, gently dab about one-third of the honey-butter mixture over the exposed tops of the unbaked biscuits.

Step 4: Bake to Golden Perfection

1. Transfer the skillet or pan to the center rack of your preheated oven.
2. Bake for 14 to 17 minutes (check at the 13-minute mark).
3. The biscuits are done when the crowns are deep amber-golden, the sides have puffed into visible horizontal flaky striations, and an instant-read probe inserted into the center biscuit registers at least 200°F (93°C). If the tops brown too quickly before the center sets, tent loosely with a sheet of aluminum foil during the last 3 minutes.

Step 5: Finish and Glaze

1. Remove the skillet from the oven and set it on a heatproof trivet.
2. Immediately brush the remaining warm honey-butter mixture generously across the hot biscuit crowns. The hot surface will instantly absorb the butterfat while leaving behind a glossy, sweet sheen.
3. Sprinkle lightly with flaky sea salt.
4. Allow the biscuits to rest inside the warm skillet for 5 minutes before serving. This rest period lets the steam redistribute evenly through the crumb, ensuring the centers are fluffy and light rather than gummy.

Nutrition

Calories: 225 kcal — · Protein: 3.5 g 7% · Fat: 11.5 g 15% · Carbohydrates: 29 g 11% Dietary · Saturated Fat: 5.5 g 28% · Fiber: 0.8 g 3% · Sugar: 7.5 g — Added · Sodium: 510 mg 22%