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Air Fryer Pumpkin Biscuits

by Staff
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PHOTO: JOEL GOLDBERG; FOOD STYLING: BARRETT WASHBURNE

When fall rolls around, that means one thing: pumpkin treats galore! A combo of pumpkin and buttermilk keeps these Air Fryer Pumpkin Biscuits extremely tender. For the ultimate grab-n-go breakfast, split ‘em, spread with butter, and drizzle with honey. Then, wrap them in foil and toss in your purse or backpack—they’re perfect for dunking in that PSL (pumpkin spice latte) en route to work.

If you’re just getting started with your air fryer, we’re here to help. Start with Delish’s handy guide to everything you need to know about your air fryer, then get a batch of these pumpkin biscuits baking. Split and butter the biscuit, then sit down to make a list of what to cook next. May we recommend coconut macaroons, peanut butter explosion cake, or glazed donuts for your sweet tooth? Or perhaps turkey breakfast sausage patties, broccoli ranch tots, or a crispy chicken sandwich if your craving is more savory? It’s possible that the air fryer is the perfect device for nearly any type of recipe.

P.S. The biscuits only use 1/4 cup pumpkin puree, so use the rest for pumpkin chocolate chip cookies or pumpkin cinnamon rolls.

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Cal/Serv:
283

Yields:

4

Prep Time:

0

hours

10

mins

Total Time:

0

hours

10

mins

1
c.

all-purpose flour, plus more for surface

1
tbsp.

light brown sugar 

4
tbsp.

cold unsalted butter, cut into cubes, plus 1 tbsp. melted for brushing 

1/4
c.

canned pure pumpkin puree

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  1. In a medium bowl, whisk flour, sugar, baking powder, pumpkin spice, and salt. Using a fork or 2 table knives, work cubed butter into flour mixture until it resembles a coarse meal. 
  2. In a liquid measuring cup or another medium bowl, whisk pumpkin puree and buttermilk until combined. Pour into flour mixture and stir with a fork until just combined and a shaggy dough forms.
  3. Turn the dough out onto a lightly floured work surface. Gently knead dough with your hands until no dry spots remain. Pat dough into a 4″-by-4″ square and cut into 4 squares. Brush tops of squares with melted butter.
  4. In an air-fryer basket, arrange dough squares in a single layer. Cook at 350°, tenting with foil during the last 3 minutes to prevent overbrowning if necessary, until golden and risen, 10 to 12 minutes.

Nutrition (per serving): 283 calories, 4 g protein, 33 g carbohydrates, 1 g fiber, 4 g sugar, 15 g fat, 9 g saturated fat, 502 mg sodium

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air fryer pumpkin biscuits

PHOTO: JOEL GOLDBERG; FOOD STYLING: BARRETT WASHBURNE

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