Air Fryer Buttermilk Biscuits
Equipment
- biscuit cutter
- Measuring cups
- Measuring spoons
- Mixing bowl
- Silicone spatula
- Whisk
Ingredients
- 1¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon sugar
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 4 tablespoons unsalted butter chilled and cut into small cubes
- ½ cup buttermilk chilled
- 2 tablespoons all-purpose flour for dusting
Instructions
- Whisk the all-purpose flour, baking powder, sugar, kosher salt, and baking soda 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.
- Dust a clean work surface lightly with flour.
- Turn the dough onto the floured surface.
- Pat the dough into a ½-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 325°F (163°C) for 3 minutes.
- Arrange the biscuits in a single layer in the air fryer basket.
- Allow the edges of the biscuits to touch lightly.
- Air fry at 325°F (163°C) for 16–18 minutes until golden and risen.
- Check the biscuits after 14 minutes because air-fryer models vary.
- Serve the biscuits warm.
Notes & Wine Advice
Serving Suggestions
Serve these biscuits warm with butter, honey, fruit preserves, sausage gravy, or scrambled eggs. They also pair well with our Air Fryer Pesto Eggs. Browse our Breakfast Recipes and Brunch Recipes for more serving ideas.Recipe Notes
Keep the butter and buttermilk cold until needed. Mix the dough only until combined because excessive handling produces firm biscuits. Press the cutter straight down without twisting so the biscuits rise evenly. Find more recipes in our Air Fryer Recipes.Variations
Add grated Cheddar, chopped chives, garlic powder, or dried herbs to the dough. Brush the warm biscuits with melted butter for a softer finish. Uncooked biscuits can be frozen for up to one month and cooked directly from frozen with several additional minutes.Wine Advice
A chilled Prosecco is a refreshing brunch pairing for buttery biscuits. When serving them with a savory dinner, a lightly oaked Chardonnay complements their rich flavor.Nutrition values
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Air Fryer Buttermilk Biscuits
Air fryer buttermilk biscuits are tender, buttery rolls with golden tops and lightly crisp edges. This scaled recipe makes eight biscuits, providing two biscuits for each of four servings. The smaller quantity fits conveniently inside most air-fryer baskets and avoids heating a full-size oven.
Cold butter and buttermilk create the characteristic flaky texture. As the biscuits cook, the small butter pieces melt and release steam between the layers of dough. Buttermilk supplies moisture and acidity, which reacts with the baking soda and helps the biscuits rise. Serve them with our Air Fryer Pesto Eggs for a satisfying breakfast or brunch.
Why Homemade Air Fryer Biscuits Work
Homemade air fryer biscuits benefit from concentrated circulating heat. The hot air cooks the outside quickly enough to create a golden crust while the inside remains soft. Placing the biscuits close enough for their edges to touch encourages them to rise upward rather than spread outward.
The recipe uses both baking powder and baking soda. Baking powder supplies reliable lift, while baking soda reacts with the acidity in the buttermilk. This combination creates a fluffy interior without yeast or a lengthy resting period. A small amount of sugar supports browning without making the biscuits noticeably sweet.
Mixing and Cutting the Dough
For the best air fryer buttermilk biscuits, keep the butter and buttermilk refrigerated until the moment they are needed. Rub the butter into the flour mixture while deliberately leaving pea-sized pieces. If the butter becomes completely incorporated, the biscuits will lose some of their flaky structure.
Fold the buttermilk into the flour only until no large dry patches remain. The dough may appear slightly uneven, which is preferable to overmixing. Pat it gently into a ½-inch-thick disc. Press the biscuit cutter straight down and lift it without twisting. Twisting can seal the edges and restrict the rise.
Serving Air Fryer Buttermilk Biscuits
Air fryer buttermilk biscuits are best served warm shortly after cooking. For breakfast, offer them with butter, honey, jam, marmalade, or eggs. For a Southern-inspired meal, serve them with sausage gravy, fried chicken, soup, or stew.
The biscuits can also replace ordinary dinner rolls alongside roasted meat or vegetables. Split them and use them for small breakfast sandwiches filled with egg and cheese. Explore our Bread Recipes and Breakfast Recipes for additional serving inspiration.
Freezing and Flavor Variations
Homemade air fryer biscuits can be frozen before or after cooking. Freeze uncooked biscuit rounds on a tray until firm and then transfer them to a sealed container. Cook them directly from frozen at 325°F (163°C), allowing several additional minutes. Check that the centers are fully baked before serving.
Store cooked biscuits in an airtight container for up to two days or freeze them for up to one month. Reheat them briefly in the air fryer at 300°F (150°C). Cheddar, chives, black pepper, garlic powder, or fresh herbs can be folded into the dough for a savory variation.
Follow the FDA food-safety guidance when storing dairy-based dough and baked goods. With their tender layers, crisp edges, and short preparation time, air fryer buttermilk biscuits are a practical alternative to oven-baked rolls.