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.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Traditional Southern buttermilk biscuits have just got a makeover! Baking them in an air fryer makes the whole process so quick and easy and they come out oh so delicious! Make a double batch and freeze half, I enjoy them with so many meals!
Years ago I had the opportunity to make Bonjangles Biscuits at their test kitchen. I learned so many awesome tips and tricks and now I can share my own perfect biscuit recipe with the world.
These biscuits go great with my Instant Pot Sausage Gravy for breakfast or my Air Fried Chicken for lunch or dinner.
If you love easy biscuit recipes, you will love these mayonnaise drop biscuits.
How To Make Homemade Air Fryer Biscuits
Gather your ingredients. You'll need self-rising flour, unsalted butter and shortening (cut into small pieces), and buttermilk. Make sure everything is cold.
Add flour, butter, and shortening in a large bowl and use a pastry cutter or your fingers to mix in butter and shortening. You could also use 2 forks. The flour mixture should still have chunks of butter and shortening that are the size of small peas.
Make a space in the middle of the bowl and pour in the buttermilk.
Use a wooden spoon and mix the flour and buttermilk until it is combined and is a soft and sticky dough.
Flour a clean countertop (with about 2 tablespoon of flour), marble slab, or large cutting board and pour the dough onto it. Flour your hands and gently knead the dough one or two times until it’s smooth. Pat the dough out into a square that’s about ¾ an inch thick.
Use a 2-inch biscuit cutter, flour it, and cut out biscuits.
Remove the scraps from around the cutouts. Use remaining scraps and mold them into the biscuit cutter. Don't bother rerolling the dough, this is much easier and allows the biscuits to avoid being overworked.
Place bicsuits on air fryer parchment sheet liners (or a piece of parchment paper cut to fit your air fryer) about 1 inch apart.
Air Fry at 400 degrees Fahrenheit for 9 – 10 minutes and golden on top. Brush with melted butter and serve.
How long do they keep?
Once the biscuits have cooled to room temperature, store them in an airtight container. They will keep at air temperature for about 2 days and up to a week in the fridge. You can also freeze the baked biscuits and thaw them at room temperature.
Can you bake them in the oven?
These biscuits come out wonderfully in the air fryer, but they can also be baked in the oven if that's what you have. Simply bake them in an oven at 450F on a lined baking sheet for around 14 to 15 minutes until golden brown.
What do you serve with them?
These air fryer biscuits are super versatile and a great accompaniment to most meals. You can of course serve them with the traditional country white gravy, but I also love to serve them as a brunch with scrambled eggs, with a side salad, or smothered with fruit preserves or compote! They're also great with any Southern Dinner. I always have a batch ready to go!
Recipe Notes and Tips
- All ingredients must be cold for these biscuits to work and rise. If it’s taking you longer than expected to shape your biscuits or if they start to feel extra sticky, do the optional step and stick them in the fridge to get them cold again.
- These are freezer friendly. Bake them in your air fryer or oven straight from the freezer for the same amount of time.
- I like to use self rising flour to cut down on the amount of ingredients needed. If you use all purpose flour, mix in 3 teaspoons of baking powder and ½ teaspoon of salt to the flour.
More Easy Air Fryer Recipes
- Blueberry Biscuits
- Air fryer Egg Rolls
- Fried Chicken Tacos
- BBQ Air Fryer Ribs
- Marinated Air Fryer Vegetables
Homemade Air Fryer Biscuits
Ingredients
- 2 cups Self-rising flour plus ¼ cup for flouring the board and biscuit cutter
- 3 Tablespoon unsalted butter cut into small pieces
- 2 Tablespoon shortening cut into small pieces
- ¾ cup buttermilk
- 2 Tablespoon unsalted butter melted for topping
Instructions
- Add flour, cut butter, and cut shortening and use a pastry cutter or your fingers to mix in butter and shortening. The flour mixture should still have chunks of butter and shortening that are the size of small peas.
- Make a space in the middle of the bowl and pour in the buttermilk. Use a wooden spoon and mix the flour and buttermilk until it is combined and is a soft and sticky dough.
- Flour a clean countertop (about 2 tablespoon of flour), marble slab, or large cutting board and pour the dough onto it. Flour your hands and gently knead the dough one or two times until it’s smooth. Pat the dough out into a square that’s about ¾ of an inch thick.
- Use a 2-inch biscuit cutter, flour it, and cut out biscuits. You should get about 8 biscuits.
- Optional step: Place your biscuits in the refrigerator for 10 minutes to ensure they stay cold.
- Place biscuits on an air fryer parchment sheet liners (or a piece of parchment paper cut to fit your air fryer) about 1 inch apart. Place in air fryer basket and air fry on 400 degrees Fahrenheit for 9 - 10 minutes and golden on top. Brush with melted butter and serve.
Notes
- All ingredients must be cold for these biscuits to work and rise. If it’s taking you longer than expected to shape your biscuits or if they start to feel extra sticky, do the optional step and stick them in the fridge to get them cold again.
- These are freezer friendly. Bake them in your air fryer or oven straight from the freezer for the same amount of time.
- I like to use self rising flour to cut down on the amount of ingredients needed. If you use all purpose flour, mix in 3 teaspoons of baking powder and ½ teaspoon of fine salt to it.
- I prefer a combo of shortening and butter in my biscuits but you can use all butter if you aren't a fan of shortening.
Judith says
I made these. I placed them touching as that’s what I prefer. I only cooked them for seven minutes and they were perfect. I did turn them over halfway so that the bottoms with Brown. Next time I think I may try a little lower temperature than 400. However, my husband loved them with the tops browner. Thank you for the recipe. So much quicker than in the oven.
Tanya says
Thank you for the feedback Judith! So happy you liked the biscuits 🙂
Judith Steinbeck says
Why are the biscuits inches apart and not touching like I’ve always done.
Tanya says
Hi Judith, when the biscuits touch, you are making pull apart biscuits. The sides of the biscuits that are touching do not get browned. Separating them allows the browning to occur on all sides. Just depends on your preference.
Judith says
@Tanya, thank y
Helen says
I made your recipe for the Air Fryer biscuits, and I wrote on face book that I rather cook them in the oven. I have learned that all Air Fryers are not the same. I just brought a new one and this one is much more powerful than the old one. I made the biscuits again cooking them in the Air Fryer rather than the oven, and they were delicious. Cooking them in the Air Fryer is much easier and faster than the oven. Thank you for such wonderful recipes that you give us. I will be making a lot more things in the Air Fryer. Using your recipes.
Tanya says
Thank you Helen! I agree, I love making my biscuits in the air fryer.
LINDA LEDESMA says
Tanya! My biscuits tasted great...BUT were no where near what yours look like. The bottoms, of course, were not brown, the tops were...TOO brown. Air fryer @400/9mins. My dough actually was not sticky. My flour is up to date, butter & milk cold...they didn't really rise!! YES, will attempt again, so easy, no heating up my kitchen...I cut one really "big", tall...just to see if I was cutting them too small & that was the only one that came out "tall". They didn't look flaky like your either!!! They tasted great....thanks for all the great recipes...linda
Suzan says
@LINDA LEDESMA,
I cooked some frozen and did 400 degrees, 10 min and turn and cook an additional 10 min.
I'm at 5,000 ft. altitude. Just play around with it.
Sally says
Wonderful recipe and instructions.
Would this work if I just used butter flavored Crisco instead of the butter/shortening combo?
Tanya says
Hi Sally, thank you. Yes, the flavored Crisco should work fine.