AIR FRYER PILLSBURY BISCUITS RECIPES

Steps:

• Cut two 8-inch rounds of cooking parchment paper. Place one round in bottom of air fryer basket. Spray with cooking spray.
• In 10-inch nonstick skillet, cook bacon over medium-high heat until crisp. Remove from pan; place on paper towel. Carefully wipe skillet with paper towel. Add butter to skillet; melt over medium heat. Add 2 beaten eggs and pepper to skillet; cook until eggs are thickened but still moist, stirring frequently. Remove from heat; stir in bacon. Cool 5 minutes.
• Meanwhile, separate dough into 5 biscuits; separate each biscuit into 2 layers. Press each into 4-inch round. Spoon 1 heaping tablespoonful egg mixture onto center of each round. Top with one piece of the cheese. Gently fold edges up and over filling; pinch to seal. In small bowl, beat remaining egg and water. Brush biscuits on all sides with egg wash.
• Place 5 of the biscuit bombs, seam sides down, on parchment in air fryer basket. Spray both sides of second parchment round with cooking spray. Top biscuit bombs in basket with second parchment round, then top with remaining 5 biscuit bombs.
• Set to 325°F; cook 8 minutes. Remove top parchment round; using tongs, carefully turn biscuits, and place in basket in single layer. Cook 4 to 6 minutes longer or until cooked through (at least 165°F).

Steps:

• Cut two 8-inch rounds of cooking parchment paper. Place one round in bottom of air fryer basket. Spray with cooking spray.
• In small bowl, mix cream cheese, peanut butter and powdered sugar until mixed well; set aside.
• Separate dough into 8 biscuits; set icing aside. Split each biscuit in half to make 16 biscuit rounds. Press each biscuit into 3-inch round. Spoon 1 heaping teaspoon of the cream cheese mixture into center of each round. Gently fold edges up and over filling; pinch to seal completely. Roll into ball shapes.
• Place 8 biscuit bombs, seam sides down, in single layer and spacing slightly apart on parchment in air fryer basket.
• Set air fryer to 325°F; bake 6 minutes. Using tongs, carefully turn biscuit bombs, and place in basket in single layer. Bake 4 to 5 minutes longer or until dough is baked through and golden brown. Remove from air fryer to serving platter; cover loosely with foil to keep warm while baking second batch. Repeat for remaining biscuit bombs, and place on remaining parchment round in basket of air fryer. Bake as directed above.
• In two separate small microwavable bowls, microwave jelly and biscuit icing separately uncovered on High 5 to 10 seconds or until stirred smooth and thin enough to drizzle. Before serving, drizzle biscuit bombs with jam and icing.