Air Fryer Butter Biscuits
Why this recipe works
- Classic biscuit method: Cold butter is rubbed into the flour and folded through the dough to create a light, layered crumb.
- Buttermilk tang: Buttermilk adds gentle acidity, balancing the richness of the butter and helping the biscuits bake up tender.
- Air fryer speed: The air fryer gives the biscuits a golden top and well-risen shape without heating a full oven.
Get the most out of this recipe
Ingredient notes
- Use cold butter: Cold butter is essential for a flaky, tender result; if it softens while shaping, chill the dough before cooking.
- Buttermilk matters: Buttermilk gives the biscuits their slight tang and helps activate the bicarbonate of soda for a better rise.
Texture tips
- Build height with folds: A few gentle folds create layers without making the dough tough.
- Handle lightly: Mix only until the dough comes together; overworking develops gluten and makes the biscuits denser.
- Brush while hot: Adding melted butter as soon as the biscuits come out gives the tops a glossy, savoury finish.
Common mistakes
- Leaving too little space: Arrange the biscuits with a little room between them so the hot air can circulate and brown them evenly.
- Twisting the cutter: Press straight down when cutting; twisting can seal the edges and limit the rise.
- Cooking past golden: Remove the biscuits once risen and golden, as extra time in the air fryer can dry the crumb.
Make-ahead tips
- Prepare the dry mix: The flour, raising agents and salt can be whisked together in advance, ready for the cold butter and buttermilk.
- Reheat gently: Reheat chilled biscuits in the air fryer at 170°C (340°F) until piping hot.
- Freeze baked biscuits: Cool completely before freezing, then reheat from frozen in the air fryer at 170°C (340°F).
Equipment you'll need
Ingredients
Instructions
- In a mixing bowl, whisk together the plain flour, baking powder, bicarbonate of soda and fine sea salt. Cut the cold butter into small pieces, then rub it into the flour with your fingertips until it looks like rough breadcrumbs with a few pea-sized bits left.
- Pour in the buttermilk and mix just until a shaggy dough forms. Tip onto a lightly floured surface and press together; fold the dough over itself 4 to 5 times to build layers, using as little extra flour as possible.
- Pat or roll the dough to about 2 cm thick. Cut into 8 biscuits, then chill them in the fridge for 10 minutes so they hold their shape in the air fryer.
- Preheat the air fryer to 180°C (355°F) for 3 minutes. Arrange the biscuits on a baking tray that fits your air fryer, leaving a little space between them, and air fry for 10 to 12 minutes until well risen and golden on top.
- Melt a small piece of the butter, then brush it over the hot biscuits for a glossy finish. Serve warm.
Recipe notes
Tips
- Handle the dough lightly: over-mixing warms the butter and makes the biscuits less tender.
- For taller biscuits, press the cutter straight down and lift straight up rather than twisting.
Substitutions
- Replace Buttermilk with Whole milk for a milder flavour; the biscuits will be slightly less tangy.
- Replace Butter with plant-based-butter for a dairy-free alternative with a similar flaky texture.
Storage
- Refrigerate up to 2 days
- Cool completely, then store in an airtight container in the fridge. Reheat in the air fryer at 170°C (340°F) for 3 to 4 minutes until piping hot; freeze baked biscuits for up to 2 months and reheat from frozen at 170°C (340°F) for 6 to 8 minutes.
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Recipe overview
- Servings: 8 pieces
- Yield: buttermilk biscuits
- Total time: 40min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Gluten Milk Wheat
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