Air Fryer Biscuits.

• Prep Time: 10 minutes

• Cook Time: 12 minutes

• Total Time: 22 minutes

• Yield: 6 to 8 servings (1 biscuit per serving)

• Skill Level: Easy / Beginner-Friendly

• Intensity Level: Low (quick mixing and effortless air frying)

• Cuisine: American Southern / Quick Bread

• Dietary Notes: Vegetarian-Friendly

Equipment Needed

• Air fryer (basket or tray style)

• Mixing bowls (large and medium)

• Pastry cutter or fork

• Rolling pin

• Biscuit cutter (approx. 2.5 to 3 inches)

• Parchment paper liners (perforated for air fryers, optional)

• Pastry brush

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)

• 1 tablespoon baking powder

• 1 teaspoon granulated sugar

• 1/2 teaspoon salt

• 6 tablespoons unsalted butter, very cold and cut into small cubes

• 3/4 cup whole milk or buttermilk (plus 1 tablespoon extra for brushing)

• 1 tablespoon melted butter (for brushing after cooking)

Step-by-Step Instructions

Step 1: Combining Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until thoroughly combined. Make sure there are no clumps in your dry mixture.

Step 2: Cutting in the Butter

Add the very cold, cubed unsalted butter directly into the flour mixture. Using a pastry cutter or your fingers quickly and gently, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter still visible. Keeping the butter cold is the secret to getting those flaky, beautiful layers.

Step 3: Adding the Liquid

Make a small well in the center of the flour and butter mixture. Pour in the cold whole milk or buttermilk all at once. Using a spatula or wooden spoon, gently fold the ingredients together just until a sticky, shaggy dough forms. Be careful not to overmix, or the biscuits will lose their tender texture.

Step 4: Kneading and Shaping the Dough

Turn the dough out onto a lightly floured clean work surface. Gently press and fold the dough over itself 3 to 4 times to create internal layers. Pat or roll the dough out to a thickness of about 3/4 inch to 1 inch.

Step 5: Cutting the Biscuits

Using a round biscuit cutter dipped in flour, press straight down into the dough without twisting it (twisting seals the edges and prevents the biscuits from rising properly). Cut out as many rounds as you can, gathering and gently reshaping the scraps to cut the remaining biscuits.

Step 6: Air Frying to Golden Perfection

Preheat your air fryer to 350°F (175°C) if your model requires preheating. Lightly brush the air fryer basket or line it with a perforated parchment paper liner. Place the biscuits in the basket in a single layer, leaving a small space between each one for proper air circulation and expansion. Brush the tops lightly with a tablespoon of milk. Air fry for 10 to 12 minutes, or until the tops are deeply golden-brown and the interiors are fully cooked through.

Step 7: Finishing and Serving

Remove the hot biscuits from the air fryer immediately. Brush the warm tops with melted butter for a rich, glossy finish. Serve warm and enjoy immediately.

Chef’s Pro-Tips for Success

• Keep Everything Cold: Always use ice-cold butter and cold milk. When the cold butter hits the hot air fryer heat, it melts and creates steam pockets, resulting in flaky layers.

• Don’t Twist the Cutter: Press straight down when cutting your biscuits. Twisting seals the sides of the dough and stunts the rise.

Nutritional Information

Note: Nutritional values are estimated per serving (based on 8 total servings).

• Calories: 180 kcal

• Total Fat: 8 g

  • Saturated Fat: 5 g

• Cholesterol: 20 mg

• Sodium: 240 mg

• Total Carbohydrates: 22 g

  • Dietary Fiber: 1 g

  • Sugars: 2 g

• Protein: 3 g