Air Fryer Buttermilk Biscuits
Air Fryer Buttermilk Biscuits are golden, fluffy, and tender with rich buttery layers. These Southern-style biscuits cook in small batches and are ready in less than 30 minutes per batch.
Equipment
- Round Biscuit Cutter, 2-Inch
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Silicone spatula
- Whisk
Ingredients
- 2½ cups All-Purpose Flour
- 1 tablespoon Baking Powder
- ½ teaspoon Baking Soda
- 1 cup Buttermilk chilled
- 1 teaspoon Kosher Salt
- 1 teaspoon Granulated Sugar
- 8 tablespoons Unsalted Butter chilled and cut into small cubes
Instructions
- Whisk the all-purpose flour, baking powder, baking soda, kosher salt, and granulated sugar together in a large mixing bowl.
- Add the chilled butter cubes to the flour mixture.
- Work the butter into the flour with your fingertips until pea-sized pieces remain.
- Pour the chilled buttermilk over the flour mixture.
- Mix gently with a silicone spatula until the dough is just combined.
- Transfer the dough to a lightly floured work surface.
- Pat the dough into a disk approximately ½ inch thick.
- Cut out 16 biscuits with a 2-inch round biscuit cutter.
- Gather and gently reshape the scraps when necessary.
- Preheat the air fryer to 325°F (163°C).
- Arrange 8 biscuits in a single layer in the air fryer basket with their edges just touching.
- Air fry for approximately 18 minutes until golden brown and fluffy.
- Transfer the cooked biscuits to a serving basket.
- Repeat with the remaining biscuits.
- Serve the biscuits warm.
Notes & Wine Advice
Serving Suggestions
Serve the biscuits warm with butter, honey, fruit preserves, or sausage gravy. They also work well alongside fried chicken, soup, stew, or scrambled eggs. For a generous brunch, pair them with our Caramel Apple Raisin Strata.Recipe Notes
Keep the butter and buttermilk thoroughly chilled until needed. Mix the dough only until it holds together because overmixing can make the biscuits dense. Press the cutter straight down without twisting so the edges can rise evenly.Variations
Add grated cheddar, chopped chives, cracked black pepper, or dried herbs to the flour mixture. Brush the warm biscuits with melted butter for a softer and richer top. Smaller biscuits will cook more quickly, so check them several minutes earlier.Freezing Instructions
Freeze unbaked biscuits in a single layer before transferring them to an airtight container. Store them for up to one month. Cook from frozen and add several minutes to the air-frying time. Cooked biscuits can also be frozen and reheated briefly in the air fryer.Wine Advice
A lightly oaked Chardonnay complements the buttery flavour and tender crumb. When serving the biscuits with a sweet brunch, choose a gently sparkling Moscato d’Asti.Nutrition values
Serving: 4 biscuit | Calories: 515 kcal | Carbohydrates: 80 g | Protein: 12 g | Fat: 18 g | Saturated Fat: 11 g | Sodium: 1180 mg | Sugar: 4 g