Air Fryer Biscuits
Air Fryer Biscuits feature cold butter, buttermilk, and flour folded into flaky layers; bake at 340°F for 12 minutes until tall, golden, and buttery.
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Method
- 1
Whisk together flour, baking powder, sugar, and salt in a large bowl.
- 2
Cut cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs with some pea-sized pieces remaining.
- 3
Pour in cold buttermilk and stir until the dough just comes together, then turn out onto a floured surface and fold the dough over itself 4-5 times to create layers.
- 4
Pat dough to 3/4-inch thickness and cut out 6 biscuits with a 2.5-inch round cutter, pressing straight down without twisting.
- 5
Place biscuits in the air fryer basket with sides touching for taller rise, and air fry at 340°F for 10-12 minutes until golden brown on top.
- 6
Brush immediately with melted butter and sprinkle with flaky sea salt.
Pro tip. The key to flaky biscuits is keeping everything cold — chill your flour and use frozen butter if possible. When cutting, press straight down without twisting, as twisting seals the edges and prevents proper rise.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 19 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 2-3 minutes. Wrap loosely in foil to prevent over-browning. Full reheat guide for biscuits.
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