Air Fryer Biscuits - Instant Pot Biscuits

These Pumpkin Biscuits are full of fall flavor!

Course side, Snack

Cuisine American, southern

Diet Vegetarian

Prep Time 15

Cook Time 12

Servings

Calories 202kcal

Preheat Air Fryer to 400F / 200C.
Combine flour, sugar, baking powder, pumpkin pie spice, salt, and butter in a food processor.
Add in pumpkin purée, heavy cream, and vanilla extract and pulse until a dough forms.
Roll out dough onto a floured surface, cut out biscuits, and brush with milk.
Add to the parchment-lined air fryer basket, leaving an inch between each, and cook for 10-12 minutes until golden and cooked through.
Remove them, allow to cool on a wire rack and then serve.

Create and mix the dough as in steps 1-3 above.
Put the Instant Pot Air Fryer Basket into the Instant Pot and add in some baking parchment.
Set the biscuits on top of the parchment paper.
Lock the Air Fryer Lid, Select air fryer function, set to 400F / 200C for 17 mins, and press start.
Cook until done, at which point they should be golden and cooked through.
Open the lid, remove them, and allow to cool on a wire rack before serving.

Depending on the number of biscuits you will need to cook these in 2-3 batches.
To end up with flaky biscuits you should avoid overworking the dough.
Cut straight down and avoid wriggling the cutter to get flaky biscuits.
Combine the dry ingredients with the cold butter to form a breadcrumb-like texture before adding the wet ingredients.
Be sure to brush the tops with milk before cooking to achieve a golden color.
Feel free to top with a cream cheese glaze or a sugar glaze.
If cooking in the regular air fryer, turn the biscuits halfway through the cooking time.
Air fryer temperatures can vary depending on the make and model. I recommend starting out with less cook time, checking for doneness, and then adding more time as needed.

There are 9 Blue Plan SmartPoints in one serving of this.