These air fryer biscuits are buttery, flaky, and made completely from scratch with just 6 simple ingredients - no canned dough. They cook up with crisp golden edges and soft, layered centers in about 8-10 minutes.
A Quick Look At The Recipe
- ✅ Recipe Name: Air Fryer Biscuits Recipe (Homemade, Buttery & Flaky)
- 🕒 Ready In: 25 minutes total
- 👪 Serves: 6-7 biscuits
- 🍽 Calories: ~213 per biscuit
- 🥣 Main Ingredients: Flour, butter, buttermilk (or milk + lemon juice), honey, baking powder, salt
- 📖 Dietary Info: Vegetarian, refined sugar-free
- ⭐ Why You'll Love It: Most air fryer biscuit recipes rely on canned dough - this version is made completely from scratch for buttery, flaky layers with golden crisp edges in just 8-10 minutes in the air fryer!
SUMMARIZE & SAVE THIS CONTENT ON
I've made a lot of air fryer recipes, and anything with dough always takes a little testing to get right. After playing around with things like my air fryer pizza rolls, I learned pretty quickly that even small changes in timing or temperature can completely change the texture - especially with biscuits.
These biscuits are seriously buttery and flaky, with the perfect light crunch on the outside and soft, melt-in-your-mouth centers (honestly better than the oven). They bake up tall with those golden edges and layers you actually want in a homemade biscuit.
I love serving them with my crustless chicken pot pie, and if you've tried my air fryer cake or air fryer peanut butter cookies, you know I'm all about getting that same bakery-style texture in the air fryer.
Jump to:
- A Quick Look At The Recipe
- Why You'll Love These Biscuits
- Ingredients You'll Need
- Ingredient Substitutions & Variations
- How to Make Air Fryer Biscuits (Step-by-Step)
- Video Tutorial (Step-by-Step)
- My Best Tips for Flaky, Buttery Layers
- Time & Temperature Guide
- What to Serve with Them
- How to Store, Freeze, and Reheat
- Frequently Asked Questions
- More Air Fryer Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love These Biscuits
- Made completely from scratch. No canned dough - just simple ingredients and real homemade flavor.
- Better than oven-baked biscuits. The air fryer gives you crisp edges with soft, flaky layers without drying out the inside.
- Ready in about 8-10 minutes. Faster than the oven, and no need to wait 20 minutes to preheat your oven.
- Tall, buttery, and actually flaky. The folding method creates those layers you can see (and taste).
- Simple once you know the method. A few small tips make all the difference, and I've already tested them for you.
Ingredients You'll Need
- All-purpose flour - The base of these biscuits. Just like my fluffy almond milk biscuits, I always use regular all-purpose flour here for the best structure and classic biscuit texture (other flours can change the rise and layers).
- Baking powder - This is what helps the biscuits rise and get tall and fluffy. Make sure it's fresh and hasn't been open for more than 6 months.
- Salt - Don't skip it. It balances the flavor and keeps the biscuits from tasting flat.
- Cold butter - The most important ingredient for flaky layers (just like in my air fryer cinnamon rolls).
- Buttermilk - Gives the biscuits that soft, tender crumb and slight tang. If you don't have any, you can make your own with milk and lemon juice.
- Honey - Just a little for subtle sweetness and better browning. Plus, it makes these biscuits refined sugar-free.
Scroll to recipe card for quantities!
Ingredient Substitutions & Variations
I've tested a few simple swaps, but biscuits are pretty sensitive - so I recommend sticking close to the recipe for the best flaky texture.
- No buttermilk? Mix ½ cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes (it will slightly thicken and curdle - that's perfect).
- Swap the honey. Use maple syrup or granular sugar instead.
- Salted butter works. If you use salted butter, do not add any more salt to the dough so they don't taste too salty.
- Self-rising flour option. Skip the baking powder and salt, but I prefer all-purpose for more consistent results.
- Make them savory. Add ½ cup shredded cheddar cheese, 1-2 tablespoons chopped fresh herbs (like chives or parsley), or ¼-½ teaspoon garlic powder.
How to Make Air Fryer Biscuits (Step-by-Step)
- Step 1: Mix the dough. Whisk together the flour, baking powder, and salt. Add the cold butter and work it into the flour until crumbly with small pieces. Make a well, then pour in the buttermilk and honey and mix until a shaggy dough forms.
- Step 2: Bring it together. Turn the dough onto a lightly floured surface and gently press it into a rectangle, incorporating any dry bits.
- Step 3: Create flaky layers. Cut the dough into 4 pieces and stack them on top of each other. Press down, then gently flatten into a ¾-inch thick disc.
- Step 4: cut the biscuits. Use a 2-inch biscuit cutter to press straight down - don't twist. Then, re-roll scraps to make 2-3 more biscuits.
- Step 5: Chill and place in the air fryer. Place the biscuits in the air fryer basket, leaving a little space between each one. Chill the cut biscuits for 5-10 minutes to keep the butter cold.
- Step 6: Air fry. Air fry at 400°F for 8-9 minutes until golden brown. The biscuits should be crisp on the outside and soft, buttery, and flaky inside.
Video Tutorial (Step-by-Step)
My Best Tips for Flaky, Buttery Layers
- Keep everything cold. This is what creates those flaky layers - if the butter starts to soften, just chill the dough for a few minutes.
- Don't overwork the dough. Mix until it just comes together. Overworking will make the biscuits dense instead of soft and tender.
- Stacking the dough is key. Cutting and stacking it is what creates those tall, flaky layers.
- Press straight down when cutting. Don't twist the cutter - it can seal the edges and prevent the biscuits from rising properly.
- If the dough feels sticky, chill it. That usually means the butter is getting too warm - I just pop it in the fridge for 5 minutes before continuing.
Time & Temperature Guide
Air fry the biscuits at 400°F for 8-10 minutes until the tops are golden and the edges are lightly crisp. The centers should stay soft and flaky. Every air fryer is a little different, so I like to start checking around the 8-minute mark.
Do You Need to Preheat?
I usually preheat for a few minutes so they rise more evenly, but it's not a dealbreaker if you skip it.
Do You Need Parchment Paper?
No - you can place the biscuits directly in the basket without sticking.
Can You Bake These in the Oven?
Yes, bake at 425°F for 12-15 minutes until golden on top.
What to Serve with Them
These biscuits are perfect with just butter and jam, but I love serving them with something cozy like my crustless chicken pot pie or a warm bowl of soup.
For breakfast or brunch, they're so good with high protein cottage cheese eggs, crispy air fryer home fries, or part of a spread with pancakes or my air fryer frittata.
They also work really well as a side for my healthy turkey chili, healthy beef stew, or any hearty dinner when you want something warm and comforting on the side.
How to Store, Freeze, and Reheat
Storing: Store leftover biscuits in an airtight container at room temperature for up to 2 days. They're best fresh, but still reheat well.
Reheating: Pop them in the air fryer at 350°F for 2-3 minutes until warm and slightly crisp again.
Freezing: You can also freeze baked biscuits for up to 2 months. Let them thaw at room temperature, then reheat in the air fryer.
Frequently Asked Questions
Air fry at 400°F for 8-10 minutes until golden on top. I usually start checking around 8 minutes since air fryers can vary.
Cook biscuits at 400°F for the best rise, golden edges, and flaky layers.
It helps them rise more evenly, but it's not required. I usually preheat for a few minutes if I have time.
This usually happens if the butter wasn't cold enough or the dough was overworked. Keeping the butter cold and handling the dough gently makes a big difference.
Yes, but the biscuits will be slightly less tender and flavorful. You can also make a quick buttermilk substitute by mixing ½ cup milk with 1 tablespoon lemon juice and letting it sit for 5 minutes.
More Air Fryer Recipes You'll Love
If you loved these flaky air fryer biscuits, here are a few more recipes to try next:
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!
📖 Recipe
Air Fryer Biscuits Recipe
Ingredients
- 1 ½ cups all-purpose flour, spooned & leveled
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoon honey
- 6 tablespoon unsalted butter, cold and cut into ¼-inch cubes
- ½ cup cold buttermilk, or make your own by mixing ½ cup milk with 1 tablespoon lemon juice and letting it sit for 5 minutes
Instructions
- Mix dry ingredients. In a large bowl, whisk together the flour, baking powder, and salt.
- Cut in the butter. Add the cold butter cubes and toss to coat in the flour. Using your hands or a pastry cutter, work the butter into the flour until crumbly with some larger pieces remaining.
- Add wet ingredients. Make a well in the center and pour in the buttermilk and honey. Mix until a shaggy dough forms and all the flour is mostly incorporated.
- Shape the dough. Turn the dough onto a lightly floured surface. Gently press it together and shape into a rectangle, incorporating any dry bits.
- Create layers. Cut the dough into 4 pieces and stack them on top of each other. Press down, then gently flatten into a disc about ¾-inch thick.
- Cut the biscuits. Use a 2-inch biscuit cutter and press straight down - do not twist.
- Chill. Re-roll scraps to make 2-3 more biscuits. Chill all biscuits for 5-10 minutes to keep the butter cold.
- Air fry. Place biscuits in the air fryer basket with space between each one. Air fry at 400°F for 8-9 minutes until golden brown on top.
- Serve. Let them sit for 2 minutes. Enjoy warm with butter, jam, or alongside your favorite cozy meal.
Olivia says
These were great!
Tati Chermayeff says
Thank you, Olivia. So nice for you to leave a review!
Lauren says
These were insanely good and soo easy to make! Will definitely be making again & again
Molly Herbert says
MAKE THESE!!! These were so moist, buttery, and flakey. Like insane! I loved them so much and they were very easy to make.