In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and nutmeg until smooth.
Add the chilled buttermilk, apple cider, and lightly beaten egg to the dry ingredients.
Stir with a small rubber spatula or spoon until the dough just comes together.
Using a 1-ounce ice cream scoop or 2 tablespoons, scoop and drop 10 balls of dough into the air fryer basket, spaced evenly apart.
Lightly brush the tops of the dough balls with vegetable oil.
Cook the doughnut holes in the air fryer at 350°F (175°C) until they are golden brown and fluffy, about 6 minutes.
Transfer the cooked doughnut holes to a wire rack to cool completely.
In a small bowl, stir together the powdered sugar, unsweetened applesauce, vanilla extract, and kosher salt until smooth to make the glaze.
Dip the tops of the cooled doughnut holes in the glaze, then let them stand until the glaze sets before serving.
Alternatively, for warm doughnuts, dip the doughnut holes in the glaze immediately after cooking and serve warm.
Notes & Wine Advice
Wine Advice:
Pair these delightful Apple Cider Mini Doughnut Holes with a warm cup of apple cider for a cozy autumn treat, or enjoy them with a cup of hot coffee for a delightful morning indulgence.
In a medium bowl, whisk together 6 tablespoons of all-purpose flour, cocoa powder, salt, and baking soda.
In another medium bowl, mash the ripe bananas until smooth.
Add sugar, vegetable oil, buttermilk or plain yogurt, vanilla extract, and egg.
Whisk until smooth.
Pour the wet ingredients over the dry ingredients and whisk until just combined.
In a third bowl, toss the chopped walnuts and white chocolate with the remaining 2 teaspoons of flour until evenly coated.
Add the nuts and chocolate to the batter and stir until incorporated.
Scrape the batter into a 7-inch round cake pan insert, metal cake pan, or foil pan, and smooth the top.
Transfer the pan to the air fryer and cook at 310°F (154°C) until a toothpick inserted into the middle of the bread comes out clean, about 30 minutes.
Remove the pan from the air fryer and transfer to a wire rack to cool for 10 minutes.
Unmold the banana bread from the pan and let cool completely on the rack before slicing into wedges to serve.
Notes & Wine Advice
Wine Advice:
This Chocolate and White Chocolate Banana Bread pairs well with a glass of cold milk or a cup of hot coffee for breakfast. If serving as a dessert, try pairing it with a sweet dessert wine like a Ruby Port or a late-harvest Riesling to complement the richness of the chocolate and sweetness of the bananas.
Heavy cream or coconut creamfor serving (optional)
Instructions
In a 7-inch round cake pan insert, metal cake pan, or foil pan, stir together the canned coconut milk, cooked brown rice, shredded coconut, brown sugar, salt, ground cardamom, and chopped Medjool dates.
Place the pan in the air fryer and cook at 375°F (190°C) until the porridge is reduced, thickened, and browned on top, about 23 minutes, stirring halfway through.
Remove the pan from the air fryer and divide the porridge among bowls.
Drizzle the porridge with heavy cream or coconut cream, if desired, and serve hot.
Notes & Wine Advice
Wine Advice:
Enjoy this indulgent coconut brown rice breakfast pudding as a standalone breakfast or dessert. If serving for breakfast, pair it with a hot cup of coffee or tea. If serving as a dessert, a sweet dessert wine like a Moscato or a late-harvest Riesling would complement the richness of the coconut and the sweetness of the dates.
Tender, fluffy Southern-style buttermilk biscuits made with cold butter and buttermilk, then air fried until beautifully risen and golden. These classic American biscuits are ideal for breakfast, brunch, or as a warm side dish.
Whisk the all-purpose flour, baking powder, baking soda, kosher salt, and sugar together in a large mixing bowl. Add the chilled butter and work it into the flour with your fingertips until pea-sized pieces remain.
Pour the chilled buttermilk over the flour mixture. Fold gently with a rubber spatula until the ingredients are just combined. Avoid overworking the dough.
Turn the dough onto a well-floured work surface and gently pat it into a disc approximately ½ inch thick. Cut out 16 biscuits with a 2-inch round cutter, pressing straight down without twisting.
Arrange 8 biscuits in a single layer in the air fryer basket with their edges just touching. Air fry at 325°F (163°C) for approximately 18 minutes, until risen and golden brown.
Serve the first batch warm. Cook the remaining biscuits in the same way or freeze the uncooked biscuits for later use.
Notes & Wine Advice
Serving Suggestions
Serve the biscuits warm with butter, honey, jam or fruit preserves. For a savoury breakfast, pair them with scrambled eggs, bacon or sausage. They also make an excellent accompaniment to soups, stews and other comforting dishes. Browse our Breakfast recipes and Brunch recipes for more serving ideas.
Recipe Notes
Keep both the butter and buttermilk cold until they are needed. Small pieces of cold butter create steam during cooking and help produce a lighter, layered biscuit. Mix and handle the dough as little as possible because excessive handling can make the biscuits firm rather than tender.
Variations
Add grated Cheddar for cheese biscuits or mix chopped chives, parsley or other herbs into the flour. A small amount of garlic powder can be added for a savoury version. For a sweeter breakfast biscuit, lightly brush the tops with melted butter and serve with honey.
Storage and Freezing
Store cooled biscuits in an airtight container for up to 2 days or refrigerate them for up to 4 days. Reheat them briefly in the air fryer before serving. Uncooked biscuits can be frozen for up to 1 month. Freeze them individually before transferring them to a freezer-safe container.
Wine Advice
A fresh Prosecco works particularly well when these buttery biscuits are served for brunch. Its bubbles and acidity provide a refreshing contrast to the rich butter and buttermilk. For a savoury dinner serving, a lightly oaked Chardonnay is another suitable choice.
Fluffy Southern Buttermilk Biscuits are a quick air fryer version of one of the best-known baked foods associated with Southern American cooking. Unlike the sweet, crisp biscuits familiar in many other countries, an American biscuit is a soft, savoury quick bread with a tender interior and lightly browned exterior. These biscuits use cold butter and buttermilk to create their characteristic flavour and texture.
A Southern American Favourite
Biscuits have an important place in Southern-style cooking and can appear at almost any meal. They are particularly popular at breakfast with butter, preserves, eggs or sausage, but they can just as easily accompany chicken, stews and other savoury dishes. Explore more dishes with similar roots in our Southern recipes and broader American recipes collections.
Because biscuits rely on baking powder and baking soda rather than yeast, there is no lengthy rising period. Once the dough has been mixed and shaped, the biscuits can go almost immediately into the air fryer. That makes them particularly useful when you want freshly baked Bread without several hours of preparation.
Why Cold Butter Matters
The temperature of the butter is one of the keys to a good biscuit. The butter should remain in small, cold pieces throughout the dough rather than becoming completely blended into the flour. When those pieces encounter the heat of the air fryer, their moisture produces steam. This helps create small pockets and layers within the biscuit.
For the same reason, avoid kneading the dough heavily. Mix only until the ingredients hold together and handle the dough gently when patting it out. Overworking develops more gluten and can produce a tougher biscuit.
The Role of Buttermilk
Buttermilk contributes more than moisture. Its mild acidity provides the familiar tang associated with traditional Southern biscuits and reacts with the baking soda to help the dough rise. Combined with baking powder, this gives the biscuits enough lift to become soft and fluffy despite their relatively short cooking time.
Keep the buttermilk refrigerated until you need it. Using cold buttermilk also helps prevent the pieces of butter from softening too much while the dough is being mixed.
Cooking Biscuits in the Air Fryer
The Airfryer provides intense circulating heat in a compact space. This allows the biscuits to rise and brown without heating a conventional oven. Arrange them in a single layer and allow their edges to touch lightly. This encourages them to rise upward rather than spreading excessively sideways.
The recipe produces 16 biscuits, so they are cooked in two batches of eight. Air fryer models differ in power and basket design, so check the biscuits near the end of the cooking time. They are ready when the tops are golden and the centres are completely baked.
Serving and Storing the Biscuits
These biscuits are at their best while still warm. Serve them as part of a relaxed Breakfast or Brunch, split them and spread with butter and preserves, or use them as a Side Dish with a savoury meal.
Uncooked biscuits can also be frozen, making it practical to cook only the quantity you need. Freeze the cut biscuits separately until firm and then transfer them to a suitable freezer container. For general advice about safely storing and handling prepared foods and dairy ingredients, consult the U.S. Food and Drug Administration food safety guidance.
With a short ingredient list, cold butter, tangy buttermilk and the concentrated heat of the air fryer, Fluffy Southern Buttermilk Biscuits provide a convenient way to enjoy warm homemade biscuits for breakfast, brunch or dinner without switching on a full-sized oven.
Place the cherry tomatoes in a colander and sprinkle them liberally with salt.
Let them stand for 10 minutes to drain off excess moisture, then transfer them to a bowl.
Stir in the corn, milk, dill, and lightly beaten eggs with the tomatoes.
Season with salt and pepper, and whisk to combine.
Pour the egg mixture into a 7-inch round cake pan insert, metal cake pan, or foil pan, and place the pan in the air fryer.
Cook at 300°F (150°C) for 15 minutes, then sprinkle the grated Monterey Jack cheese over the top.
Cook at 315°F (157°C) until the cheese has melted, and the eggs are set, about 5 minutes more.
While the frittata cooks, mash the avocado with lime juice until smooth in a medium bowl.
Stir in olive oil, chopped basil, and scallion to create the avocado dressing.
Remove the pan from the air fryer, cut the frittata into wedges, and serve with a dollop of the avocado dressing.
Notes & Wine Advice
Wine Advice:
Pair this vibrant and flavorful frittata with a light and crisp white wine such as Sauvignon Blanc or a fruity Rosé to complement the freshness of the tomatoes and creaminess of the avocado dressing.
Crispy air-fried breakfast chimichangas filled with refried beans, scrambled eggs, crunchy tortilla chips, jalapeños and optional pepper jack cheese. Serve them hot with guacamole, salsa and sour cream for a hearty Mexican-inspired breakfast or brunch.
Sour creamdairy or non-dairy, for serving and optional
Instructions
Lay the tortillas on a work surface and divide the refried beans between them, spreading the beans in a rectangle in the centre of each tortilla.
Divide the scrambled eggs, crushed tortilla chips, pepper jack cheese if using, and pickled jalapeño slices between the tortillas.
Fold one side of each tortilla over the filling, fold in the short sides, and roll tightly into a burrito.
Brush the outside of each burrito with vegetable oil or avocado oil.
Preheat the air fryer to 175°C (350°F).
Place the burritos seam-side down in the air fryer basket.
Cook for about 10 minutes, until the tortillas are crisp and golden and the filling is thoroughly heated.
Transfer to serving plates and serve warm with guacamole, salsa and sour cream if desired.
Notes & Wine Advice
Serving Suggestions
Serve the chimichangas hot and crisp with guacamole, salsa and sour cream on the side. They work particularly well for Breakfast or Brunch. For a larger meal, serve them with a fresh salad or extra beans.
Variations
Use pinto or black refried beans and adjust the amount of jalapeño to control the heat. The optional pepper jack can be dairy or non-dairy. Gluten-free tortillas can replace flour tortillas when required, but check all packaged ingredients carefully. Browse more ideas in the Airfryer and Egg collections.
Storage and Reheating
Store leftover chimichangas in a covered container in the refrigerator. Keep guacamole, salsa and sour cream separate. Reheat the chimichangas in the Airfryer until the centre is thoroughly hot and the tortilla is crisp again.
Wine Advice
A fresh Sauvignon Blanc is a better match than a sweet wine here. Its acidity works with the jalapeño, beans and rich egg filling while keeping the combination fresh. Find suitable wines at René’s Wijnbeleving.
Crispy Breakfast Chimichangas turn the familiar breakfast burrito into a crunchy Airfryer meal. Flour tortillas are filled with refried beans, scrambled eggs, crushed tortilla chips and pickled jalapeños. Pepper jack cheese can be added for extra richness, while guacamole, salsa and sour cream make easy accompaniments.
The recipe has clear roots in Mexican and Mexican-American cooking. Burritos and chimichangas are closely associated with the cooking traditions of Mexico and the southwestern United States, making Latin American and North America useful broader classifications as well.
Building the Filling
Refried beans form the base of each chimichanga. They provide flavour and also help hold the remaining ingredients in place. Pinto or black beans both work, so you can simply use whichever variety you prefer.
Scrambled eggs make this firmly a Breakfast dish. The crushed corn tortilla chips are an unusual addition, adding another layer of corn flavour and a little texture inside the softer filling. Pickled jalapeños contribute acidity and heat.
Using the Optional Cheese
Pepper jack cheese adds creaminess and additional chilli flavour. Because it is optional, the chimichangas can also be prepared without cheese. A non-dairy pepper jack alternative can be used if preferred.
The recipe should not automatically be classified as dairy-free, however. The ingredient list explicitly allows regular dairy cheese and regular sour cream. For that reason, Dairy-Free is not included in the diet classification unless those ingredients are specifically replaced with suitable alternatives.
Folding the Chimichangas
Keep the filling concentrated in the centre of each tortilla. Fold one long side over the filling, bring the short sides inward and then finish rolling. A reasonably tight roll prevents beans, egg and cheese from escaping during cooking.
Place the finished chimichangas seam-side down in the air fryer. This helps keep the tortilla closed while the exterior begins to crisp.
Air Frying Instead of Deep-Frying
Traditional chimichangas are commonly fried, but this version uses only a light coating of vegetable or avocado oil. At 175°C (350°F), approximately 10 minutes is enough to brown and crisp the tortillas while reheating the cooked filling.
The result fits naturally into both the Airfryer and Brunch collections. Because the filling contains eggs but no meat or fish, the basic recipe is also suitable for the Vegetarian diet when vegetarian-compatible packaged ingredients are used.
Serving and Variations
Serve the chimichangas as soon as they leave the air fryer. Guacamole provides a cool, creamy contrast, while salsa adds acidity and freshness. Sour cream softens the heat from the jalapeños. Serving these accompaniments separately lets everyone customise their own plate.
For a less spicy version, reduce or omit the jalapeño slices. For additional heat, serve extra salsa or jalapeños alongside. The beans can also be switched between pinto and black beans without changing the preparation.
Storage and Food Safety
Leftovers should be refrigerated promptly because the filling contains cooked eggs and may contain dairy cheese. Store the sauces separately so the tortillas do not become soggy. Reheating in the air fryer restores much of the original crispness.
For current guidance about handling and storing cooked egg dishes safely, consult the FDA egg safety information.
With crisp tortillas surrounding beans, eggs, jalapeños and optional melted cheese, these chimichangas offer a substantial alternative to an ordinary breakfast burrito. They are particularly suited to a relaxed Weekend breakfast or brunch when you want something warm, savoury and satisfyingly crunchy.
In a bowl, toss the cubed butternut squash with olive oil, salt, and black pepper until evenly coated.
Sprinkle the sliced sage on the bottom of a 7-inch round cake pan insert, metal cake pan, or foil pan, and place the squash on top.
Place the pan in the air fryer and cook at 400°F for 10 minutes.
Stir to incorporate the sage, then continue cooking until the squash is tender and lightly caramelized at the edges, about 3 minutes more.
Pour the beaten eggs over the cooked squash, then dollop the ricotta cheese evenly over the eggs.
Sprinkle with cayenne pepper.
Reduce the air fryer temperature to 300°F (150°C) and cook until the eggs are set and the frittata is golden brown on top, about 20 minutes.
Remove the pan from the air fryer and cut the frittata into wedges to serve.
Notes & Wine Advice
Wine Advice:
Pair this autumn-inspired frittata with a medium-bodied white wine such as Chardonnay or a light red wine like Pinot Noir to complement the earthiness of the squash and richness of the ricotta.
In a small blender or food processor, combine the kale, olive oil, grated Parmesan cheese or nutritional yeast, almonds, garlic, salt, and pepper.
Blend until smooth to create the kale-almond pesto.
Crack the eggs into a 7-inch round cake pan insert, metal cake pan, or foil pan, making sure to keep the yolks intact.
Spoon the kale-almond pesto over the egg whites only, leaving the yolks exposed.
Drizzle the heavy cream or non-dairy alternative over the yolks and swirl it into the pesto.
Bake in the preheated oven until the eggs are just set and lightly browned on top, about 10 to 12 minutes.
Sprinkle the chopped olives over the baked eggs and serve hot with toast.
Notes & Wine Advice
Wine Advice:
Pair these flavorful baked eggs with a light-bodied white wine such as Pinot Grigio or a sparkling Prosecco to complement the freshness of the kale-almond pesto and olives.
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