These homemade air fryer buttermilk biscuits are buttery, soft, and super flaky. They call for 6 simple ingredients and take 8 minutes to air fry. The best biscuit recipe ever!
The best flaky air fryer buttermilk biscuits
It’s crazy how delicious these air fryer buttermilk biscuits are. They are extra tall and buttery, with a golden, crispy outside and a soft, flaky inside. Each bite seriously melts in your mouth.
It’s so easy to make buttermilk biscuits from scratch. This recipe is easy to follow, and any level baker can make them. Plus, they are baked in an air fryer, so you don’t need an oven!
What’s even better? This recipe only calls for six simple baking ingredients like all-purpose flour, butter, honey, salt, baking powder, and buttermilk. I even left instructions below on how to make homemade buttermilk.
Serve these extra flaky and buttery air fry biscuits at brunch, for breakfast, or as a dinner side. I love them with this healthy chicken pot pie soup. They are seriously incredible, and you’ll never want to enjoy biscuits another way.
Why you’ll love this air fryer recipe:
- These air-fried biscuits are extra buttery with hundreds of flakey layers.
- You only need 6 ingredients.
- They are easy to make from scratch.
- Air-fried in 8 minutes.
- No refined sugar.
- They are golden and melt-in-your-mouth delicious.
- Enjoy these buttery biscuits with this crustless chicken pot pie!
- Great for breakfast, brunch, and as a dinner side.
- Try these fluffy almond milk biscuits next!
Ingredients & substitutions
These are the flakiest air fryer buttermilk biscuits. They are buttery, soft, and so easy to make. This recipe calls for six simple ingredients that can be found at any grocery store. You need flour, butter, honey, and a few ingredients. Here is a list of everything you need so you are prepared:
- Flour: This buttermilk biscuits recipe calls for all-purpose flour. You can substitute all-purpose flour with cake flour, pastry flour, bread flour, or self-rising flour. Don’t use oat flour, almond flour, or coconut flour.
- Baking Powder: To help these air fryer biscuits rise. Don’t use baking soda; it’s not the same.
- Salt: to taste.
- Honey: For a dash of sweetness. You can try substituting the honey with maple syrup.
- Butter: I used unsalted butter. Make sure it is extra cold and cut into ¼-inch cubes. If needed, you can use salted butter, but remember to remove the extra salt called for in the recipe.
- Buttermilk: You can buy buttermilk at the store or make your own with lemon juice and milk. I left a simple buttermilk recipe below and in the recipe card.
Kitchen tools required
Here is a list of kitchen utensils you will need to make this easy air fryer buttermilk biscuits recipe.
- Air Fryer
- Mixing Bowl
- 2-inch Biscuit Cutter
- Bench Scraper
- Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1 Tablespoon, and 1/4 cup.
How to make air fryer biscuits
This is the best flaky air fryer biscuits recipe! The biscuits take 8 minutes to air fryer, and they are super buttery, with hundreds of flaky layers. Here are detailed step-by-step instructions with pictures for visual reference so any level cook can make them. The full recipe and ingredient measurements are at the bottom of this page in the recipe card.
Step 1:
Whisk together the flour, baking powder, and salt in a large bowl.
Step 2:
Then, Add the cold butter cubes and toss in the flour. Using your hands, two knives, or a bench scraper, break up the butter and incorporate it into the flour until it is coarse, with varying-sized pieces of butter.
TIP: There should still be lots of large pieces.
Step 3:
After that, create a well in the center of the butter and flour. Pour in the buttermilk and honey. Mix everything together until all of the liquid is soaked up.
Step 4:
Dump the dough out onto a lightly floured surface. It will be very shaggy with some dry bits. Try to incorporate all of the dry bits and press everything together to create a rectangle. It can be sloppy.
Step 5:
Cut the rectangle into 4 pieces and stack them all on top of each other. This laminates and creates layers. Press down on top of your biscuit tower and flatten again into a disc shape. Press out with your hands or gently pat out with a rolling pin until it is about ¾ inch thick.
Step 6:
Use a 2-inch biscuit cutter to press out 4 biscuits. Press straight down into the dough, and do not twist!
Then, use the scraps & repeat to make the final 2 – 3 biscuits. Place them in the fridge or freezer for 5 – 10 minutes until the butter is cold again.
Step 7:
Finally, air fry at 400°F for 8 – 9 minutes until very golden on the top and sides. It will be crispy on the outside and soft and buttery on the inside. Enjoy warm!
Expert tips for the perfect flaky air fryer biscuits
Make sure the butter is COLD. This is my #1 tip for homemade buttermilk biscuits. It’s essential to use cold butter cubes for this air fryer biscuit recipe. If the butter is too warm, it will melt out of the biscuits as they air fry, making them flat and dense. Feel free to put the butter cubes in the freezer for 5 minutes before cutting them into the flour.
Freeze your cut biscuits for 10 minutes before air frying. This ensures the butter is super cold before air frying, so the biscuits have hundreds of buttery, flaky layers.
Don’t overwork the dough. Whatever you do, do not overwork this dough because the biscuits will turn out flat and chewy. Gently mix the dough until just combined, so the biscuits are extra flakey with buttery layers.
Laminate your biscuit dough. Once you form your biscuit dough, cut it into 4 pieces and stack them all on top of each other. This laminates the biscuits and creates lots of buttery and flakey layers. There are pictures of how to do this in the recipe card!
Press the biscuit cutter straight down, don’t twist. It’s essential to press straight down when cutting out the biscuits. If you twist the cutter, you’ll seal off the edges, and the biscuits won’t be flaky.
How to make homemade buttermilk:
You can easily make your own buttermilk with milk and lemons. Here is a quick and easy recipe:
- 1/2 cup cold milk (whole milk or 2% works best, but you can also use full-fat oat milk)
- 1 tablespoon fresh lemon juice
Simply whisk together the cold milk and lemon juice. Then, let it sit in the fridge for at least 5 minutes while you prepare the rest.
What to serve with buttermilk biscuits
You can serve these air fryer buttermilk biscuits with so many things. I love enjoying them in the morning with butter and jam or as a side dish at dinner. Here are a few ideas on what to serve them with:
Frequently Asked Questions
What’s the best substitute for buttermilk?
You can make your own buttermilk with whole or 2% milk and lemon juice. I left a simple recipe above and in the recipe card notes.
Can I use oat milk in this recipe?
You can substitute the buttermilk with full-fat oat milk and 1 Tablespoon of fresh lemon juice. Adding the lemon juice creates oat milk “buttermilk.”
What’s the best topping for buttermilk biscuits?
I love serving these air fryer buttermilk biscuits with butter, honey, jam, whipped cream, creme fraiche, fresh fruit, and even peanut butter.
Can I brush the tops with butter?
If you want extra golden biscuit tops, brush the tops of the uncooked biscuits with melted butter before air frying.
Can I bake them in the oven?
If you don’t have an air fryer, you can bake these buttermilk biscuits in the oven. Bake them at 450°F for 10 – 12 minutes until they are golden and flaky.
What’s the best temperature to air fry biscuits?
For best results, air fry buttermilk biscuits at 400°F.
How long do I air fry biscuits at 400°F?
Biscuits take about 8 to 9 minutes to air fry at 400 degrees Fahrenheit.
Can you freeze biscuit dough?
Yes, you can freeze biscuit dough before baking or air frying. Prepare the biscuit dough (do not cut out individual biscuits) and tightly wrap it in plastic wrap. Freeze for up to 2-3 months. When ready to bake, thaw overnight in the refrigerator, cut out your biscuits, and bake.
How to store and reheat leftovers:
Storing: Store leftover air fryer biscuits in an airtight container at room temperature or in the fridge for up to 4 – 5 days.
Reheating: For best results, reheat in the air fryer at 300°F for 4 – 6 minutes, in the oven or toaster oven at 350°F for 5 – 10 minutes until warm, or in the microwave for about 1 minute until warm.
If you love this recipe, try these next!
- Air Fryer Garlic Bread
- Air Fryer Baked Oats
- Air Fryer Cinnamon Rolls
- Air Fryer Granola
- Air Fryer Sweet Potato Wedges
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Air Fryer Buttermilk Biscuits
Ingredients
- 1 ½ cups all-purpose flour, spooned & leveled
- 1 tbsp baking powder, (yes Tablespoon)
- 1 tsp salt
- 2 tbsp honey
- 6 tbsp unsalted butter, cold & cut into ¼-inch cubes
- ½ cup cold buttermilk
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the cold butter cubes and toss in the flour. Using your hands, two knives, or a bench scraper, break up the butter and incorporate it into the flour until it is coarse, with varying-sized pieces of butter. There should still be lots of large pieces.
- Create a well in the center of the butter and flour. Pour in the buttermilk and honey. Mix everything together until all of the liquid is soaked up.
- Dump the dough out onto a lightly floured surface. It will be very shaggy with some dry bits. Try to incorporate all of the dry bits and press everything together to create a rectangle. It can be sloppy.
- Cut the rectangle into 4 pieces and stack them all on top of each other. This laminates and creates layers. Press down on top of your biscuit tower and flatten again into a disc shape. Press out with your hands or gently pat out with a rolling pin until it is about ¾ inch thick.
- Use a 2-inch biscuit cutter to press out 4 biscuits. Press straight down into the dough, and do not twist!
- Use the scraps & repeat to make the final 2 – 3 biscuits. Place them in the fridge or freezer for 5 – 10 minutes until the butter is cold again.
- Add them to your air fryer basket lined with parchment paper. Do not allow any overlapping!
- Air fry 400°F for 8 – 9 minutes until very golden on the top and sides. It will be crispy on the outside and soft and buttery on the inside. Enjoy warm!
Notes
Nutrition
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