Air Fryer Biscuits

Air Fryer Biscuits are quick, easy, and turn out perfectly golden and flaky every time. No oven needed, just a few simple ingredients, and you’ve got warm, buttery biscuits in minutes!

Air Fryer Biscuits

These air fryer biscuits have quickly become one of my favorite go-to recipes. They’re crisp on the outside, soft and fluffy inside, and come together with minimal effort. The air fryer does all the work, giving them that perfect golden finish in less time than it takes to preheat an oven.

Serve them up with butter and jam, honey, or even a little gravy — whatever you’re craving.

For more easy air fryer recipes, check out my Air Fryer Sweet Potato Fries, Air Fryer Tater Tots, Air Fryer Chicken Katsu, and Bacon Wrapped Shrimp in the Air Fryer!

Why You Will Love This Recipe

• Super Quick: They come together fast and are done in about 10 minutes. Great for busy mornings!
• Simple Ingredients: Just a few basics like cold butter, flour, and buttermilk.
• Easy to Make: No fancy steps or tools needed.
• Golden and Flaky: Crisp edges, soft inside, and full of buttery flavor.
• So Versatile: Perfect with jam, honey, gravy, or just a little melted butter.

How To Make Perfect Air Fryer Biscuits

Mix the Dry Ingredients: In a big bowl, whisk together flour, baking powder, and salt. This helps everything blend evenly and gives the biscuits a nice, fluffy rise.

Add the Butter: Mix in cold, cubed butter using your hands or a pastry cutter until the mixture looks crumbly with small butter bits throughout. That’s the secret to extra flaky biscuits!

Pour in the Buttermilk: Add the buttermilk and stir just until the dough comes together. Be careful not to overmix, or the biscuits can turn out dense instead of light and fluffy.

Shape the Dough: Gently knead the dough a few times, then press it into a circle about 1½ inches thick. Cut out biscuits using a round cutter or the rim of a glass, gathering and reshaping the scraps as needed.

Get the Air Fryer Ready: Lightly spray the air fryer basket with nonstick spray and place the biscuits inside, leaving space between them so they cook evenly.

Air Fry: Set the air fryer to 400°F and cook the biscuits for 8 to 10 minutes, or until the tops are golden brown and crisp. Keep an eye on them near the end.

Finish with Butter: Brush the hot biscuits with melted butter right after cooking. Serve warm with jam, honey, or your favorite topping!

Pro Tips

• Keep Butter Cold: Cold butter is what makes the biscuits flaky. It creates steam as it melts, making light, airy layers. For extra flakiness, freeze the butter a bit before mixing it in.
• Handle Dough Gently: Don’t overwork the dough. Mix just until it comes together so the biscuits stay tender.
• Chill Warm Dough: If the kitchen feels warm, chill the dough in the fridge for 10–15 minutes before cutting. This helps keep the butter firm and ensures flaky biscuits.
• Check Early: Since air fryers vary, start checking the biscuits around 8 minutes. Add extra time if needed, but keep an eye on them to avoid burning.
• Store: Keep leftovers in an airtight container for up to 2 days. Reheat in the air fryer at 350°F for 2–3 minutes to get them crispy again.
• Freeze for Later: Freeze unbaked biscuits on a tray, then move them to a freezer bag. Cook from frozen, adding a couple of extra minutes to the time.

Key Ingredients And Substitutions

All-Purpose Flour: It gives the biscuits their soft but flaky texture. For a lighter texture, you can swap in pastry flour or use a gluten-free all-purpose flour blend for a gluten-free option.

Baking Powder: Helps the biscuits rise and stay light and fluffy. If you don’t have baking powder, you can use a mix of baking soda and cream of tartar instead.

Baking Soda: Helps the biscuits brown and gives them a tender texture. You can leave it out, but the biscuits might not be as tender.

Butter: Gives the biscuits a rich, flaky texture. Be sure to use cold, cubed butter for best results. If you don’t have butter, chilled vegetable shortening works too, though the flavor might be a little different.

Buttermilk: Makes the biscuits rise and gives them a tangy flavor. If you don’t have buttermilk, mix regular milk with 1 tablespoon of vinegar or lemon juice to use instead.

Sugar: Adds a bit of sweetness to balance the savory flavor. For sweeter biscuits, you can add a little extra sugar or swap it out for honey as a natural sweetener.

Frequently Asked Questions

Can you cook frozen biscuits in an air fryer?

Yes, frozen biscuits cook great in the air fryer. Arrange them in the basket with space between each one. Cook at 400°F for about 10–12 minutes — usually 1–2 minutes longer than fresh dough. Check halfway through and add extra time if needed to get them golden and cooked through.

Is it possible to make these air fryer biscuits without buttermilk?

Yes, you can make them without buttermilk. Just mix ¾ cup of milk with 2 teaspoons of lemon juice or vinegar, and let it sit for 5 minutes to thicken. The dough will still be soft, though the flavor might be a little less tangy.

Can I use self-rising flour instead of all-purpose?

Yes, you can! Just leave out the baking powder and salt, since self-rising flour already has those mixed in.

Why didn’t my biscuits rise?

Flat biscuits usually happen when the dough is overmixed or the butter is too warm. Always use cold butter and mix the dough gently. Also, make sure your baking powder and baking soda are fresh and working properly.