In a bowl, combine the shrimp, coconut milk, lime zest, and ½ teaspoon kosher salt.
Let the shrimp marinate for 10 minutes.
In a separate bowl, stir together the panko breadcrumbs and shredded coconut.
Season with salt and pepper.
Working a few at a time, coat the marinated shrimp in the breadcrumb-coconut mixture, ensuring they are evenly coated.
Place the coated shrimp on a wire rack set over a baking sheet.
Spray the shrimp all over with cooking spray.
Preheat the air fryer to 400°F (200°C).
Cook the shrimp in the air fryer until they are golden brown and cooked through, about 4 minutes.
Transfer the cooked shrimp to a serving platter and season with additional salt if needed.
Grate the cucumber into a small bowl.
Stir in the coconut yogurt and minced serrano chile.
Season with salt and pepper to taste.
Serve the warm coconut shrimp alongside the spicy coconut yogurt dip.
Notes & Wine Advice
Variation:
Plain Fried Shrimp: Omit the coconut milk, lime zest, and shredded coconut. Instead, set up a breading station with all-purpose flour, lightly beaten eggs, and panko breadcrumbs. Follow the breading process, then cook the shrimp in the air fryer as directed. Nutritional Values (per serving):
Wine Advice:
Pair these crispy triple-coconut shrimp with a chilled glass of sparkling wine or a light-bodied white wine such as Riesling or Pinot Grigio to complement the tropical flavors of the coconut and the freshness of the lime zest. Alternatively, serve them with a cold beer like a light lager or a wheat beer for a refreshing contrast to the spicy coconut yogurt dip.
In a small bowl, stir together the freshly ground black pepper, baking powder, and garlic powder.
Place the chicken drumsticks on a plate and sprinkle evenly with the baking powder mixture, turning the drumsticks to ensure they are well coated.
Let the drumsticks stand in the refrigerator for at least 1 hour or up to overnight.
Preheat the air fryer to 375°F (190°C).
Sprinkle the drumsticks with kosher salt, then transfer them to the air fryer basket, standing them bone-end up and leaning against the wall of the basket.
Cook the drumsticks in the air fryer until they are cooked through and crisp on the outside, about 30 minutes.
Transfer the cooked drumsticks to a serving platter.
Finely grate the zest of the lemon over the drumsticks while they are hot.
Cut the lemon into wedges and serve with the warm drumsticks.
Notes & Wine Advice
Wine Advice:
Pair these crispy lemon-pepper chicken drumsticks with a crisp and acidic white wine such as Sauvignon Blanc or Pinot Grigio to complement the brightness of the lemon zest and cut through the richness of the chicken. Alternatively, enjoy them with a light and refreshing beer like a pilsner or a wheat beer for a classic pairing that enhances the savory flavors of the dish.
Place the chicken wings on a large plate, then sprinkle evenly with the baking powder, cayenne pepper, and garlic powder.
Toss the wings with your hands, ensuring the baking powder and seasonings fully coat them.
Let the wings stand in the refrigerator for 1 hour or up to overnight.
Preheat the air fryer to 400°F (200°C).
Season the wings with salt and black pepper, then transfer them to the air fryer basket, standing them up on end against the basket wall and each other.
Cook the wings in the air fryer until they are cooked through and crisp and golden brown, about 20 minutes.
Transfer the wings to a mixing bowl and toss with the melted butter while they’re hot.
Arrange the wings on a serving platter and serve warm with blue cheese dressing, celery, and carrot sticks.
Notes & Wine Advice
Variations:
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Classic Buffalo Wings:
Omit the cayenne from the recipe. After cooking, toss the wings in a bowl with ½ cup mild hot sauce and 4 tablespoons melted unsalted butter until well coated. Serve hot.
Plain Wings:
Omit the cayenne, garlic powder, and butter. Cook as directed to achieve super crispy wings, perfect for dipping in your favorite sauce.
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Wine Advice:
Pair these crispy dry-rubbed chicken wings with a refreshing beer like a lager or a pale ale to balance out the heat from the cayenne pepper and enhance the overall flavor experience. Alternatively, serve them with a chilled glass of dry white wine, such as Sauvignon Blanc or Chardonnay, to complement the richness of the chicken.
Roll the pizza dough out on a lightly floured work surface into a rough 12 x 8-inch rectangle using a rolling pin.
Brush the dough all over with the melted butter, then sprinkle evenly with the brown sugar, chopped pecans, and salt.
Drizzle with the syrup.
Using a pizza cutter or knife, cut the rectangle lengthwise into 8 equal strips.
Roll up one strip like a snail shell, then continue rolling each spiral up in the next strip until you have one giant spiral.
Cut a piece of parchment paper or foil to the size of the bottom of your air fryer basket and line the bottom with it.
Carefully lay the spiral in the air fryer and cover with a round of foil cut to fit the size of the spiral.
Cook in the air fryer at 325°F (163°C) for 15 minutes.
Remove the foil round from the top and cook the roll until golden brown and cooked through in the middle, about 10 minutes more.
Meanwhile, in a bowl, whisk together the powdered sugar, cream cheese, milk, and ground cinnamon until smooth to make the glaze.
Once the roll is cooked, let it cool in the basket for 10 minutes, then carefully lift it out of the air fryer using the parchment paper bottom as an aid.
Transfer the roll to a plate and pour the glaze over the roll to cover it completely.
Let the roll and glaze cool together for at least 10 more minutes to set before cutting into wedges to serve.
Notes & Wine Advice
Wine Advice:
Enjoy this indulgent Giant Butter Pecan Roll with a cup of hot coffee or a glass of milk for breakfast or brunch. If serving as a dessert, pair it with a sweet dessert wine like a late-harvest Riesling or a Moscato to complement the richness of the roll and the sweetness of the glaze.
In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and nutmeg until smooth.
Add the chilled buttermilk, apple cider, and lightly beaten egg to the dry ingredients.
Stir with a small rubber spatula or spoon until the dough just comes together.
Using a 1-ounce ice cream scoop or 2 tablespoons, scoop and drop 10 balls of dough into the air fryer basket, spaced evenly apart.
Lightly brush the tops of the dough balls with vegetable oil.
Cook the doughnut holes in the air fryer at 350°F (175°C) until they are golden brown and fluffy, about 6 minutes.
Transfer the cooked doughnut holes to a wire rack to cool completely.
In a small bowl, stir together the powdered sugar, unsweetened applesauce, vanilla extract, and kosher salt until smooth to make the glaze.
Dip the tops of the cooled doughnut holes in the glaze, then let them stand until the glaze sets before serving.
Alternatively, for warm doughnuts, dip the doughnut holes in the glaze immediately after cooking and serve warm.
Notes & Wine Advice
Wine Advice:
Pair these delightful Apple Cider Mini Doughnut Holes with a warm cup of apple cider for a cozy autumn treat, or enjoy them with a cup of hot coffee for a delightful morning indulgence.
In a medium bowl, whisk together 6 tablespoons of all-purpose flour, cocoa powder, salt, and baking soda.
In another medium bowl, mash the ripe bananas until smooth.
Add sugar, vegetable oil, buttermilk or plain yogurt, vanilla extract, and egg.
Whisk until smooth.
Pour the wet ingredients over the dry ingredients and whisk until just combined.
In a third bowl, toss the chopped walnuts and white chocolate with the remaining 2 teaspoons of flour until evenly coated.
Add the nuts and chocolate to the batter and stir until incorporated.
Scrape the batter into a 7-inch round cake pan insert, metal cake pan, or foil pan, and smooth the top.
Transfer the pan to the air fryer and cook at 310°F (154°C) until a toothpick inserted into the middle of the bread comes out clean, about 30 minutes.
Remove the pan from the air fryer and transfer to a wire rack to cool for 10 minutes.
Unmold the banana bread from the pan and let cool completely on the rack before slicing into wedges to serve.
Notes & Wine Advice
Wine Advice:
This Chocolate and White Chocolate Banana Bread pairs well with a glass of cold milk or a cup of hot coffee for breakfast. If serving as a dessert, try pairing it with a sweet dessert wine like a Ruby Port or a late-harvest Riesling to complement the richness of the chocolate and sweetness of the bananas.
Heavy cream or coconut creamfor serving (optional)
Get Recipe Ingredients
Instructions
In a 7-inch round cake pan insert, metal cake pan, or foil pan, stir together the canned coconut milk, cooked brown rice, shredded coconut, brown sugar, salt, ground cardamom, and chopped Medjool dates.
Place the pan in the air fryer and cook at 375°F (190°C) until the porridge is reduced, thickened, and browned on top, about 23 minutes, stirring halfway through.
Remove the pan from the air fryer and divide the porridge among bowls.
Drizzle the porridge with heavy cream or coconut cream, if desired, and serve hot.
Notes & Wine Advice
Wine Advice:
Enjoy this indulgent coconut brown rice breakfast pudding as a standalone breakfast or dessert. If serving for breakfast, pair it with a hot cup of coffee or tea. If serving as a dessert, a sweet dessert wine like a Moscato or a late-harvest Riesling would complement the richness of the coconut and the sweetness of the dates.
Tender, fluffy Southern-style buttermilk biscuits made with cold butter and buttermilk, then air fried until beautifully risen and golden. These classic American biscuits are ideal for breakfast, brunch, or as a warm side dish.
Whisk the all-purpose flour, baking powder, baking soda, kosher salt, and sugar together in a large mixing bowl. Add the chilled butter and work it into the flour with your fingertips until pea-sized pieces remain.
Pour the chilled buttermilk over the flour mixture. Fold gently with a rubber spatula until the ingredients are just combined. Avoid overworking the dough.
Turn the dough onto a well-floured work surface and gently pat it into a disc approximately ½ inch thick. Cut out 16 biscuits with a 2-inch round cutter, pressing straight down without twisting.
Arrange 8 biscuits in a single layer in the air fryer basket with their edges just touching. Air fry at 325°F (163°C) for approximately 18 minutes, until risen and golden brown.
Serve the first batch warm. Cook the remaining biscuits in the same way or freeze the uncooked biscuits for later use.
Notes & Wine Advice
Serving Suggestions
Serve the biscuits warm with butter, honey, jam or fruit preserves. For a savoury breakfast, pair them with scrambled eggs, bacon or sausage. They also make an excellent accompaniment to soups, stews and other comforting dishes. Browse our Breakfast recipes and Brunch recipes for more serving ideas.
Recipe Notes
Keep both the butter and buttermilk cold until they are needed. Small pieces of cold butter create steam during cooking and help produce a lighter, layered biscuit. Mix and handle the dough as little as possible because excessive handling can make the biscuits firm rather than tender.
Variations
Add grated Cheddar for cheese biscuits or mix chopped chives, parsley or other herbs into the flour. A small amount of garlic powder can be added for a savoury version. For a sweeter breakfast biscuit, lightly brush the tops with melted butter and serve with honey.
Storage and Freezing
Store cooled biscuits in an airtight container for up to 2 days or refrigerate them for up to 4 days. Reheat them briefly in the air fryer before serving. Uncooked biscuits can be frozen for up to 1 month. Freeze them individually before transferring them to a freezer-safe container.
Wine Advice
A fresh Prosecco works particularly well when these buttery biscuits are served for brunch. Its bubbles and acidity provide a refreshing contrast to the rich butter and buttermilk. For a savoury dinner serving, a lightly oaked Chardonnay is another suitable choice.
Fluffy Southern Buttermilk Biscuits are a quick air fryer version of one of the best-known baked foods associated with Southern American cooking. Unlike the sweet, crisp biscuits familiar in many other countries, an American biscuit is a soft, savoury quick bread with a tender interior and lightly browned exterior. These biscuits use cold butter and buttermilk to create their characteristic flavour and texture.
A Southern American Favourite
Biscuits have an important place in Southern-style cooking and can appear at almost any meal. They are particularly popular at breakfast with butter, preserves, eggs or sausage, but they can just as easily accompany chicken, stews and other savoury dishes. Explore more dishes with similar roots in our Southern recipes and broader American recipes collections.
Because biscuits rely on baking powder and baking soda rather than yeast, there is no lengthy rising period. Once the dough has been mixed and shaped, the biscuits can go almost immediately into the air fryer. That makes them particularly useful when you want freshly baked Bread without several hours of preparation.
Why Cold Butter Matters
The temperature of the butter is one of the keys to a good biscuit. The butter should remain in small, cold pieces throughout the dough rather than becoming completely blended into the flour. When those pieces encounter the heat of the air fryer, their moisture produces steam. This helps create small pockets and layers within the biscuit.
For the same reason, avoid kneading the dough heavily. Mix only until the ingredients hold together and handle the dough gently when patting it out. Overworking develops more gluten and can produce a tougher biscuit.
The Role of Buttermilk
Buttermilk contributes more than moisture. Its mild acidity provides the familiar tang associated with traditional Southern biscuits and reacts with the baking soda to help the dough rise. Combined with baking powder, this gives the biscuits enough lift to become soft and fluffy despite their relatively short cooking time.
Keep the buttermilk refrigerated until you need it. Using cold buttermilk also helps prevent the pieces of butter from softening too much while the dough is being mixed.
Cooking Biscuits in the Air Fryer
The Airfryer provides intense circulating heat in a compact space. This allows the biscuits to rise and brown without heating a conventional oven. Arrange them in a single layer and allow their edges to touch lightly. This encourages them to rise upward rather than spreading excessively sideways.
The recipe produces 16 biscuits, so they are cooked in two batches of eight. Air fryer models differ in power and basket design, so check the biscuits near the end of the cooking time. They are ready when the tops are golden and the centres are completely baked.
Serving and Storing the Biscuits
These biscuits are at their best while still warm. Serve them as part of a relaxed Breakfast or Brunch, split them and spread with butter and preserves, or use them as a Side Dish with a savoury meal.
Uncooked biscuits can also be frozen, making it practical to cook only the quantity you need. Freeze the cut biscuits separately until firm and then transfer them to a suitable freezer container. For general advice about safely storing and handling prepared foods and dairy ingredients, consult the U.S. Food and Drug Administration food safety guidance.
With a short ingredient list, cold butter, tangy buttermilk and the concentrated heat of the air fryer, Fluffy Southern Buttermilk Biscuits provide a convenient way to enjoy warm homemade biscuits for breakfast, brunch or dinner without switching on a full-sized oven.
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