Air Fryer Biscuits are quick and simple to make—golden and buttery on the outside with tender, flaky centers. They’re perfect served with butter and honey or jam.
Why Make Biscuits In An Air Fryer?
Making biscuits in the air fryer delivers a beautifully crisp, buttery edge all around while keeping the interior soft and flaky. This method is faster than baking in a conventional oven, and it keeps your kitchen cooler since you don’t need to preheat a large oven. If you prefer a traditional-style biscuit with a great rise and savory finish, the air fryer is an excellent option.
What Style Air Fryer Is Best?
Either style of air fryer will work, but an oven-style air fryer with racks can hold more biscuits in a single batch. For the most even results, I recommend cooking biscuits on a single rack so they brown uniformly.
Why This Recipe Works
This recipe gives tender, flaky biscuits with crisp, buttery edges. Key points:
- Uses simple, pantry-friendly ingredients.
- Salted butter enhances flavor and helps create a golden edge.
- Cold butter cut into the dry ingredients leaves pea-sized pieces that create flaky layers.
- Air circulation in the fryer promotes a crisp exterior while keeping the center soft.
- Fresh baking powder helps the biscuits rise tall and light.
Ingredients
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons salted butter, cold and cubed, plus 2 tablespoons for brushing
- 3/4 cup cold buttermilk (or a homemade substitute)
How To Air Fry Biscuits
- In a large bowl, whisk together the flour, baking powder, and salt.
- Use a pastry cutter or fork to cut the cold butter into the dry ingredients until the pieces are about the size of small peas. Stir in the buttermilk until a thick dough forms.
- Turn the dough onto a lightly floured surface and gently knead 6–7 times until combined. Avoid overworking the dough so you keep visible butter pieces for flakiness.
- Pat the dough into a 1 1/2-inch-thick round and cut with a 2 1/2-inch biscuit cutter.
- Lightly coat the air fryer basket or rack with nonstick spray. Arrange biscuits in a single layer about 2 inches apart; most baskets will fit 4–6 biscuits. Air fry at 400°F for 8–10 minutes, until golden brown.
- Melt the remaining 2 tablespoons of butter and brush over the hot biscuits before serving.
Do You Need Parchment Paper?
No. The dough is sturdy enough that it won’t drip through the air fryer rack. Parchment can be used if you prefer, but it isn’t necessary.
No Air Fryer? Use an Oven
If you don’t have an air fryer, bake the biscuits on a baking sheet at 425°F for 10–15 minutes, until golden and cooked through.
Cooking Canned Biscuits In An Air Fryer
You can cook canned biscuits in the air fryer, but adjust timing and temperature. Try this approach:
- Spray the rack with nonstick spray.
- Air fry canned biscuits at 330°F for 7–8 minutes.
- Flip or shake the basket halfway through to prevent sugar in some canned doughs from sticking or caramelizing on the rack.
Best Way To Reheat Biscuits
- Place biscuits on the air fryer rack. A light spray on the rack is optional.
- Heat at 350°F for 2–3 minutes until warmed through.
- Serve immediately.
How To Store
Store biscuits in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, freeze in an airtight container for up to 30 days. Thaw at room temperature and reheat in the air fryer for best texture.
More Biscuit Ideas
- Skillet Apple Biscuits
- Angel Biscuits
- Cheddar Bay Biscuits
- Blueberry Cream Cheese Biscuits
- Pumpkin Sage Drop Biscuits
Air Fryer Biscuits
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 biscuits
- Category: Bread
- Method: Air Fryer
- Cuisine: Side Dish
Description
Air frying biscuits produces tall, golden results with tender, flaky interiors and a salty, buttery edge—an easy method for a delicious side.
Ingredients
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons salted butter, cold and cubed + 2 tablespoons for brushing
- 3/4 cup cold buttermilk
Instructions
- Whisk flour, baking powder, and salt in a large bowl.
- Cut in cold butter until pea-sized pieces remain. Stir in buttermilk to form a thick dough.
- Knead the dough gently 6–7 times on a clean counter, being careful not to overwork it.
- Pat dough to 1 1/2-inch thickness and cut with a 2 1/2-inch cutter.
- Spray the air fryer basket with nonstick spray and arrange biscuits 2 inches apart. Air fry at 400°F for 8–10 minutes.
- Melt remaining butter and brush over hot biscuits before serving.
Notes
Biscuits are best the day they’re made, but can be stored airtight for up to 2 days.
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