Air Fryer Buttermilk Biscuits

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!

5 from 8 votes

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Prep Time 15

Cook Time 10

Total Time 25

Serving 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

Homemade Buttermilk: Simply mix 1/2 cold milk (whole or 2%) and 1 Tbsp of lemon juice. Then, let it sit in the fridge for at least 5 minutes while you prepare the rest.

Oat Milk: 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.”

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. My #2 tip. This ensures the butter is super cold before air frying, so the biscuits have hundreds of buttery, flaky layers.

Freezing Dough: 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.

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.

Nutrition

Course Breakfast, Side

Cuisine American

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