Golden Buttermilk Biscuits
Equipment
- biscuit cutter
- Measuring cups
- Measuring spoons
- Mixing bowl
- Silicone spatula
- Whisk
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 4 tablespoons unsalted butter chilled and cut into small cubes
- 1/2 cup buttermilk chilled
- 2 tablespoons all-purpose flour for dusting
Instructions
- Whisk the all-purpose flour, baking powder, sugar, kosher salt, and baking soda together in a mixing bowl.
- Add the chilled butter.
- Rub the butter into the flour mixture with your fingertips until pea-sized pieces remain.
- Pour the chilled buttermilk over the flour mixture.
- Fold gently with a silicone spatula until the dough is just combined.
- Lightly dust a clean work surface with flour.
- Turn the dough onto the floured surface.
- Pat the dough into a 1/2-inch-thick disc.
- Cut out 8 biscuits with a 2-inch biscuit cutter.
- Press the cutter straight down without twisting.
- Preheat the air fryer to 163°C for 3 minutes.
- Arrange the biscuits in a single layer in the air fryer basket, allowing the edges to touch lightly.
- Air fry at 163°C for 16 to 18 minutes until risen and golden.
- Check the biscuits after 14 minutes because air fryer models vary.
- Serve warm.
Notes & Wine Advice
Recipe Notes
Keep the butter and buttermilk cold until you are ready to use them. Small pieces of cold butter help create a tender, flaky texture as the biscuits cook. Mix the dough only until the ingredients come together. Excessive mixing or kneading can make the finished biscuits firm instead of light and tender. Press the biscuit cutter straight down without twisting. Twisting can seal the edges of the dough and reduce the biscuits’ rise. Check the biscuits after about 14 minutes because air fryer temperatures and cooking speeds vary between models.Storage Advice
Store cooled biscuits in an airtight container at room temperature for up to 2 days or refrigerate them for up to 4 days. Reheat them briefly in the air fryer at 160°C. Uncooked biscuits can be frozen for up to 1 month and cooked directly from frozen, allowing a few additional minutes of cooking time.Wine Advice
For brunch, a chilled Prosecco provides a fresh contrast to the rich butter and buttermilk. When serving the biscuits with a savory dinner, a lightly oaked Chardonnay complements their buttery flavor.Nutrition values
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About This Recipe
Golden Buttermilk Biscuits bring the familiar tenderness of American buttermilk biscuits to the air fryer. Cold butter and buttermilk create a soft interior, while the circulating heat gives the outside lightly crisp, golden edges. The recipe makes eight biscuits, which provides two biscuits for each of four servings.
Cold Butter Makes Better Biscuits
Temperature plays an important role in creating tender biscuits. The butter should remain cold and in small pieces throughout preparation. As those pieces melt during cooking, they help give the biscuits their characteristic texture. Cold buttermilk also keeps the dough from warming too quickly.
Handle the Dough Gently
Once the buttermilk is added, fold the dough only until everything comes together. Too much handling can produce tougher biscuits. When cutting them, press the cutter straight downward rather than twisting it. This leaves the edges free to expand as the biscuits rise.
Biscuits from the Air Fryer
The Air fryer makes this small batch especially convenient. The biscuits cook in around 18 minutes and develop a golden exterior without heating a full-size oven. Because models vary, begin checking them shortly before the stated cooking time ends.
From Breakfast to Dinner
Serve Golden Buttermilk Biscuits warm for Breakfast or Brunch with butter, honey, preserves, eggs, or sausage gravy. They are equally useful as a Side Dish with soups, stews, chicken, or other savory meals.
The simple dough also provides plenty of room for variation. Add grated Cheddar, chopped chives, garlic, or dried herbs for a savory version. However you serve them, these biscuits are best enjoyed warm while their centres remain tender and their golden edges still have a little crunch.