Air Fryer Biscuits: Perfectly Fluffy Every Time

Air Fryer Biscuits are a fast and easy way to make golden, flaky biscuits without an oven. Ready in minutes and absolutely delicious!

Air Fryer Biscuits

Air fryer biscuits are crisp on the outside, soft inside, and incredibly easy to make. The air fryer gives them a perfect golden finish with minimal effort. To get the best flaky texture, keep the butter cold and handle the dough gently, and for a touch of sweetness, add a little extra sugar.

These biscuits are ready in minutes and taste amazing with butter, honey, or jam.

Love quick and easy air fryer recipes? Try these next! Perfect Air Fryer Carrots, Air Fryer Nachos, and Lemon Blueberry Turnovers!

Why You Will Love This Recipe

• Quick and Easy: This homemade air fryer biscuit recipe delivers fluffy, flaky biscuits in no time with ease.
• Simple Ingredients: Made with just a few basics like buttermilk and cold butter.
• Fast Cooking Time: The air fryer bakes them in just 10 minutes, making them perfect for busy mornings.
• Golden and Flaky: Crisp on the outside, soft in the center — every bite is buttery and delicious.
• Versatile: Enjoy with jam, honey, sausage gravy, or a simple brush of melted butter.

How to Make Perfect Air Fryer Biscuits

Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. This ensures the biscuits rise properly.

Cut in Cold Butter: Cube the butter and mix it into the flour using your hands or a pastry cutter. The goal is to create a crumbly texture with pea-sized butter pieces — this makes the biscuits extra flaky.

Add Buttermilk: Pour in the buttermilk and stir just until a thick dough forms. Be careful not to overmix, or the biscuits could turn dense instead of light and fluffy.

Shape the Biscuits: Lightly knead the dough 6–7 times, then press it into a 1½-inch thick circle. Use a 2½-inch biscuit cutter to cut out biscuits, reshaping the scraps as needed.

Prepare the Air Fryer: Lightly coat the air fryer basket with nonstick spray and place the biscuits inside, leaving space between them so they cook evenly. Most air fryers can fit about 4–6 biscuits per batch.

Air Fry: Set the air fryer to 400°F and cook for 8–10 minutes until the tops are golden brown and crisp.

Brush with Butter and Serve: Melt butter and brush it over the hot biscuits for extra flavor. Serve them warm with butter, honey, jam, or even gravy!

Pro Tips

• Keep Butter Cold: Cold butter is key to flaky biscuits! It creates steam as it melts, giving you light, airy layers. For extra chill, freeze the butter for a few minutes before cutting it into the flour.
• Handle Dough Gently: Avoid overworking the dough — this keeps your biscuits tender. Knead just until the dough comes together, and stop before it gets tough.
• Chill Warm Dough: If your kitchen is warm, pop the dough in the fridge for 10–15 minutes before cutting. This keeps the butter solid and ensures flaky results.
• Check Early: Air fryers vary, so check the biscuits at the 8-minute mark. Add more time if needed, but keep an eye on them to prevent burning.
• Sweeten It Up: For sweet biscuits, add 1–2 tbsp of sugar to the dry ingredients. After baking, brush with melted butter and sprinkle with sugar for a sweet finish.
• Store & Reheat: Keep leftovers in an airtight container for up to 2 days. Reheat in the air fryer at 350°F for 2–3 minutes to bring back their crispy texture.
• Freeze for Later: Freeze unbaked biscuits on a baking sheet, then transfer to a freezer-safe bag. Cook from frozen, adding 1–2 extra minutes to the cooking time.

Key Ingredients and Substitutions

All-Purpose Flour: The main structure for the biscuits, providing the soft yet flaky texture. If you’re looking for a lighter texture, you can substitute with pastry flour, or for a gluten-free option, use a gluten-free all-purpose flour blend.

Baking Powder: This leavening agent helps the biscuits rise and become light and fluffy. If you’re out of baking powder, you can substitute with baking soda and cream of tartar.

Baking Soda: Aids in browning and creating a tender texture. If you don’t have baking soda, you can skip it, but the biscuits may be slightly less tender.

Sugar: Adds a touch of sweetness, balancing the savory flavor. For a sweet biscuit variation, you can add a little more sugar, or use honey for a natural sweetener.

Butter: Provides a rich, flaky texture. Make sure it’s cold and cubed before using. If you don’t have butter, you can substitute with chilled vegetable shortening, but the flavor may be slightly different.

Buttermilk: Helps the biscuits rise and adds a tangy flavor. If you don’t have buttermilk, you can substitute with regular milk mixed with 1 tablespoon of vinegar or lemon juice.

Frequently Asked Questions

Can I make these air fryer biscuits without buttermilk?

Yes, you can! Just replace the buttermilk with an equal amount of regular milk. The texture might be a bit different, but the cooking process remains the same. Make sure not to overmix the dough to keep the biscuits flaky.

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

Absolutely! If using self-rising flour, skip the baking powder and salt in the recipe, as they’re already included in the flour. The biscuits will still turn out light and fluffy.

How do I prevent my biscuits from sticking to the air fryer basket?

Lightly spray the basket with nonstick cooking spray before adding the biscuits. This ensures they release easily and stay intact.

Why are my biscuits flat?

Flat biscuits can be caused by overmixing the dough or using warm butter. Be sure to use cold butter and handle the dough lightly. Also, check the baking powder and baking soda to ensure they are fresh and still active.

Can I make these biscuits ahead of time?

Yes! You can prepare the dough, cut out the biscuits, and refrigerate them for up to 24 hours before cooking. Or freeze unbaked biscuits for up to 3 months — just add 1–2 extra minutes when cooking from frozen.