Yield
8 medium biscuits
Total Time
- Prep time: 20 minutes
- Cook time: 8–10 minutes per batch
- Total time: about 35–40 minutes
Ingredients
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional but recommended)
Fat
- 1/2 cup (113 g) unsalted butter, very cold and cubed
Liquid
- 3/4 cup (180 ml) cold buttermilk (plus 1–2 tablespoons extra if needed)
Optional Topping
- 1 tablespoon melted butter for brushing after baking
Equipment
- Mixing bowl
- Pastry cutter or fork
- Biscuit cutter (2.5-inch round)
- Rolling pin (optional)
- Parchment paper
- Air fryer
Step-by-Step Instructions
Step 1: Prepare the Dry Mixture
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Ensure even distribution so the biscuits rise evenly.
Step 2: Cut in the Butter
Add the cold cubed butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter visible.
Do not overwork. Visible butter pieces create steam during cooking, forming flaky layers.
If your kitchen is warm, chill the mixture for 5–10 minutes before adding liquid.
Step 3: Add Buttermilk
Pour in cold buttermilk gradually. Stir gently with a spoon just until the dough comes together. It should look slightly shaggy but not overly wet.
If the dough seems dry, add 1 tablespoon buttermilk at a time.
Do not overmix. Overmixing develops gluten and makes biscuits dense.
Step 4: Shape and Fold for Layers
Turn dough onto a lightly floured surface.
Gently press into a rectangle about 3/4 inch thick. Fold the dough in half. Turn it 90 degrees, flatten again, and fold once more. Repeat this folding process 3 times.
This creates flaky layers.
After final fold, press dough to about 1-inch thickness.
Step 5: Cut the Biscuits
Using a floured biscuit cutter, press straight down without twisting. Twisting seals edges and prevents rising.
Place biscuits close together on parchment paper.
Re-roll scraps gently once to cut remaining biscuits.
Step 6: Preheat Air Fryer
Preheat to 350°F (175°C) for 3–5 minutes.
Step 7: Prepare Basket
Cut parchment paper to fit the air fryer basket. Do not block all airflow; trim to size.
Arrange biscuits in basket with slight space between them. Depending on basket size, cook in batches.
Step 8: Air Fry
Cook at 350°F (175°C) for 8–10 minutes.
Check at 8 minutes. Tops should be golden brown and internal temperature should reach about 200°F (93°C).
If needed, cook an additional 1–2 minutes.
Step 9: Finish
Remove carefully. Brush tops with melted butter while warm.
Allow to cool slightly before serving.
Texture and Flavor Notes
- Exterior: Lightly crisp
- Interior: Soft and fluffy
- Layers: Noticeable flake from folding
- Flavor: Buttery with slight tang from buttermilk
Calories and Nutrition Information
Approximate values per 1 biscuit (based on 8 biscuits total)
| Nutrient | Amount Per Biscuit |
|---|---|
| Calories | 210 kcal |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Cholesterol | 30 mg |
| Sodium | 320 mg |
| Carbohydrates | 24 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Protein | 4 g |
Values are estimates and may vary depending on brand of ingredients.
Storage Instructions
Room Temperature:
Store in an airtight container for up to 2 days.
Refrigerator:
Store up to 5 days.
Freezer:
Wrap individually and freeze up to 2 months. Reheat in air fryer at 320°F for 3–4 minutes.
Variations
Cheddar Biscuits
Add 1 cup shredded sharp cheddar to dry ingredients.
Garlic Herb
Add 1 teaspoon garlic powder and 1 tablespoon chopped fresh herbs.
Honey Butter
Increase sugar to 2 tablespoons and brush with honey butter after cooking.
Frequently Asked Questions
Why did my biscuits not rise?
Possible reasons:
- Old baking powder
- Twisting the cutter
- Overmixing the dough
- Butter not cold enough
Why are my biscuits dense?
Overworking the dough develops gluten. Mix only until combined and handle gently.
Can I use self-rising flour?
Yes. Replace flour, baking powder, baking soda, and salt with 2 cups self-rising flour. Keep remaining ingredients the same.
Can I make them without buttermilk?
Yes. Mix 3/4 cup milk with 2 teaspoons lemon juice or vinegar. Let sit 5 minutes before using.
Why cook at 350°F instead of higher?
Air fryers circulate intense heat. Higher temperatures brown the outside too quickly before the inside cooks fully.
Can I stack biscuits in the air fryer?
No. Air circulation is essential for even cooking.
How do I make taller biscuits?
Press dough to full 1-inch thickness and place biscuits touching each other during cooking.
Can I prepare dough ahead of time?
Yes. Cut biscuits and refrigerate covered for up to 24 hours before air frying.
