These Homemade Air Fryer Biscuits are so quick and easy to make and they come out perfect every single time! Wonderfully fluffy, these traditional biscuits are a great make ahead side.
Why make Home made Air Fryer Biscuits
- Lots of tips so they will be a hit on the first try
- Mile high, buttery, and flaky biscuits- just PERFECT!
- Only 7 simple ingredients – no shortening needed!
- Taste so much better than canned biscuits
How to make Home made Air Fryer Biscuits
- 8 tablespoons (1 stick) unsalted butter, chilled
- 1 cup shaken buttermilk
- 2 cups self-rising flour, plus more for dusting
- 1/2 teaspoon sugar
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 1 tablespoon honey
- 1/4 teaspoon kosher salt
- For the biscuits: Add the flour to a large bowl and stir in the sugar. Use your hands to combine 6 tablespoons of the butter with the flour mixture until the texture is sandy with a few pebbles of butter. Stir in the buttermilk with a wooden spoon until combined, then turn the dough out onto a floured work surface. Press and shape the dough into a 5- to 6-inch round about 1 inch high. Flour a 2-inch biscuit cutter and cut the dough into 10 to 12 biscuits, reshaping when needed. Transfer the biscuits to a plate.
- Melt the remaining 2 tablespoons butter. Pour the melted butter over each biscuit, making sure they are all coated. Add the biscuits to a 6-quart air fryer so they are all touching. Cook at 350 degrees F until the biscuits are crusty and golden brown, about 15 minutes (see Cook’s Note).
- For the honey butter: While the biscuits cook, mix the butter, honey and salt in a small bowl. Set aside or refrigerate until ready to use.
- Serve the biscuits immediately with the honey butter.
How do I keep my biscuits from getting soft?
Biscuits are great with a bit of crunch on the outside and a soft inside, but how do you keep leftovers from going soft? One way to prevent this is to eliminate any water in the air when they are stored.
Make sure the biscuits are cooled completely before storing them. If the steam gets trapped in the bread, it will create moisture that will lead to mold. You can do this by putting them unwrapped in an airtight container with a paper towel or a layer of uncooked rice in the bottom. Either will soak up any moisture in the air.
What is the difference between biscuit types?
Traditionally, southern style biscuits are made with buttermilk and raised with baking soda or powder. They have a chunkier look and texture.
Flaky biscuits are made so that there are layers that come apart after they’re cooked. These are easy to pull apart if you’re making sandwiches.
Homestyle biscuits use yeast as a leavening agent.
And buttermilk biscuits are anything that uses buttermilk instead of milk or water. Southern style would be a type of buttermilk biscuit. They all taste fantastic, so don’t stress too much about what kind to make.