Air Fryer Biscuits
Why this recipe works
- Fast bake: The air fryer preheats quickly and bakes the biscuits in minutes, making them practical for small batches.
- Tender, layered crumb: Cold butter and a brief folding step create pockets of steam, giving the biscuits lift and a flaky interior.
- Simple method: The dough only needs gentle mixing and patting out, so there is no kneading or complicated shaping.
Get the most out of this recipe
Ingredient notes
- Use cold dairy: Cold butter and buttermilk are important for lift and flakiness; avoid letting the dough warm up while shaping.
- Why buttermilk matters: Buttermilk adds mild tang and helps activate the raising agents, contributing to a softer crumb.
- For a more savoury biscuit: Replace the caster sugar with extra plain flour if you want a less sweet biscuit for savoury fillings or gravy.
Texture tips
- Build height gently: Pat and fold the dough rather than rolling it firmly; compression can reduce the rise.
- Stop at a shaggy dough: Mix just until the dough comes together. A slightly uneven dough is better than a smooth, overworked one.
- Leave space in the basket: A little room between the biscuits helps hot air circulate so the tops brown evenly.
Make-ahead tips
- Best served warm: These biscuits have the best texture shortly after baking, once they have rested briefly.
- Reheat to revive: Warm cooled biscuits in the air fryer at 180°C (355°F) until heated through.
- Freeze baked biscuits: Cool completely before freezing, then reheat from frozen in the air fryer until warmed through.
Equipment you'll need
Ingredients
Instructions
- Heat the air fryer to 200°C (390°F) for 3 minutes. Meanwhile, put the plain flour, baking powder, bicarbonate of soda, fine sea salt and caster sugar in a bowl and whisk to combine.
- Grate or cube the cold unsalted butter, then rub it into the flour mixture until it looks like coarse crumbs with a few pea-sized pieces remaining. Pour in the cold buttermilk and stir just until a shaggy dough forms; do not overmix.
- Tip the dough onto a lightly floured surface and pat it into a rectangle about 2 cm thick. Fold it in half, then pat out again; repeat once more to build layers. Cut into 8 biscuits.
- Arrange the biscuits on a small baking tray that fits your air fryer basket, leaving a little space between them. Air-fry at 200°C (390°F) for 7 to 9 minutes until well risen and golden on top. Rest for 2 minutes before serving warm.
Recipe notes
Tips
- Keep the butter and buttermilk cold; the colder the fat, the flakier the biscuits.
- If your air fryer runs hot, reduce to 190°C (375°F) for the final 2 minutes to avoid over-browning while the centres finish.
Substitutions
- Replace Caster sugar with the same amount of Plain flour for a more savoury biscuit.
Storage
- Refrigerate up to 2 days
- Cool completely, then store airtight. Reheat in the air fryer at 180°C (355°F) for 2 to 3 minutes until warmed through. Freeze cooled biscuits for up to 2 months and reheat from frozen at 170°C (340°F) for 4 to 6 minutes.
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Recipe overview
- Servings: 8 pieces
- Yield: buttermilk biscuits
- Total time: 14min (10min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Gluten Milk Wheat
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