Air Fryer Buttermilk Biscuits
Air Fryer Buttermilk Biscuits are made with flour, cold butter, and buttermilk; bake at 330°F for 12 minutes until tall, flaky, and golden on top.
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Method
- 1
Whisk flour, baking powder, sugar, and salt. Cut in cold butter until pea-sized crumbs form — don't over-mix.
- 2
Add cold buttermilk and stir until just combined. Turn onto a floured surface, fold 3-4 times for layers.
- 3
Pat to 1-inch thickness. Cut with a 2.5-inch biscuit cutter — press straight down, don't twist.
- 4
Place biscuits in the basket with space between them. Air fry at 330°F for 10-12 minutes until tall and golden.
- 5
Brush tops with melted butter and sprinkle with flaky salt immediately.
Pro tip. Cold butter and cold buttermilk are non-negotiable — they create steam pockets that make the layers. Twisting the cutter seals the edges and prevents rising.
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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