Cooking biscuits in an air fryer has become a game-changer for many home cooks, offering a quick, convenient, and delicious way to enjoy this classic comfort food. Whether you’re using canned refrigerated biscuits or whipping up a homemade batch, the air fryer delivers golden-brown, flaky results in a fraction of the time it takes to bake in a traditional oven. In this guide, we’ll walk through everything you need to know to make perfect air fryer biscuits—covering canned and homemade options, tips for success, cooking times, and tasty serving ideas. Let’s get started!
Why Use an Air Fryer for Biscuits?
The air fryer’s magic lies in its ability to circulate hot air rapidly around food, creating a crispy exterior while keeping the inside soft and fluffy. Unlike a conventional oven, which can take 15-20 minutes just to preheat, an air fryer heats up in a couple of minutes, making it ideal for busy mornings or quick weeknight sides. Plus, it’s a lifesaver when you don’t want to heat up your entire kitchen, especially in warmer months. The texture of air fryer biscuits often boasts a slightly crunchier outside compared to oven-baked ones, while still maintaining that tender, buttery center we all love. Whether you’re a beginner or a seasoned cook, this method is straightforward and forgiving.
Canned Biscuits in the Air Fryer
For those short on time, canned refrigerated biscuits like Pillsbury Grands or Flaky Layers are a fantastic option. Here’s how to nail it:
Ingredients and Tools: All you need is a can of your favorite refrigerated biscuits—Pillsbury is a popular choice, but store brands work well too. Grab some non-stick cooking spray (like PAM or an avocado oil spray) or a brush for melted butter. Avoid aerosol sprays, as they can damage the air fryer’s non-stick coating over time. A spritz bottle, like the Evo Oil Sprayer, works great for even application.
Step-by-Step Process:
Start by checking your air fryer’s manual—some models don’t require preheating, but if yours does, set it to 330°F for 3-4 minutes. Lightly spray the basket with cooking spray or line it with parchment paper (cut to fit and poke a few holes for air circulation). Pop open the can and place the biscuits in a single layer, leaving about an inch of space between each one. This gap lets hot air flow freely, ensuring even cooking and allowing the biscuits to expand without sticking. For regular-sized biscuits (about 2 ¼ inches wide), air fry at 330°F for 5-7 minutes. If you’re using larger Pillsbury Grands (around 3 inches), cook at 330°F for 7-10 minutes. Halfway through, gently flip the biscuits with tongs for uniform browning. Check a couple of minutes early—every air fryer cooks slightly differently. You’re looking for a golden-brown top and a fully cooked, fluffy interior. Once done, carefully remove them and brush with melted butter for extra flavor.
Tips for Success:
Don’t overcrowd the basket—cook in batches if needed. Overlapping or stacking biscuits blocks airflow, leaving some spots raw or uneven. If your air fryer is an oven-style model with racks, use the middle rack to avoid burning the tops or undercooking the bottoms. Timing varies by biscuit size and air fryer model, so peek at them around the 5-minute mark. For a crispier finish, lightly spray the tops with oil or brush with butter before cooking. If they brown too fast but seem doughy inside, lower the temperature to 320°F and add a minute or two.
Homemade Air Fryer Biscuits
Want to take it up a notch? Homemade buttermilk biscuits in the air fryer are surprisingly simple and yield incredible results. Here’s a tried-and-true method:
Ingredients:
You’ll need 2 cups all-purpose flour, 2 ½ teaspoons baking powder, 1 teaspoon sugar, 1 teaspoon salt, 10 tablespoons cold salted butter (plus 2 tablespoons melted for brushing), and ¾ cup cold buttermilk. Keeping ingredients cold is key—it helps create those flaky layers.
Preparation:
Preheat your air fryer to 390°F for 4 minutes. In a large bowl, whisk together flour, baking powder, sugar, and salt. Grate the cold butter using a box grater, or cut it into small cubes. Use a pastry cutter or your fingers to work the butter into the flour until you see pea-sized chunks—don’t overmix, as those butter bits create flakiness. Make a well in the center, pour in the cold buttermilk, and stir gently with a wooden spoon until a soft, sticky dough forms. Turn the dough onto a lightly floured surface, like a counter or cutting board, and gently knead it once or twice until smooth. Pat it into a ¾-inch thick square or disk. Dip a 2-inch biscuit cutter in flour and cut out 6-8 biscuits. Gather scraps, mold them gently, and cut again—avoid overworking the dough to keep it tender.
Cooking:
Place biscuits on a parchment-lined air fryer basket, about an inch apart. Air fry at 390°F for 8-10 minutes, checking at 8 minutes for golden tops. Brush with melted butter right after cooking for a rich, glossy finish. If your air fryer runs hot, try 375°F to prevent over-browning. For oven-style air fryers, stick to the middle rack for even heat.
Pro Tips:
Keep butter and buttermilk cold—pop them in the freezer for 15 minutes before starting if needed. If the dough gets sticky while shaping, chill it in the fridge for 10-15 minutes. Don’t skip the flip for canned biscuits, but homemade ones often cook evenly without it—test your air fryer to see what works.
Serving Suggestions
Air fryer biscuits are incredibly versatile! For breakfast, slather them with butter and homemade jam—Serious Eats has great recipes for fruit preserves. Split them open for a hearty breakfast sandwich with scrambled eggs, bacon, and cheddar. For dinner, pair with fried chicken and mashed potatoes for a Southern-style feast, or top with sausage gravy for a comforting classic. Even a simple brush of garlic butter and a sprinkle of salt turns them into a savory treat. Leftovers? Store in an airtight container at room temp for 1-2 days or freeze for up to 3 months. Reheat in the air fryer at 350°F for 2-3 minutes (5-7 if frozen—no thawing needed).
Troubleshooting Common Issues
If your biscuits are too brown but still gooey inside, the temperature’s too high—drop it by 10-20°F and cook a bit longer. If they’re dense, check your baking powder for freshness (it should bubble in warm water) and avoid overworking the dough. For canned biscuits, soggy bottoms might mean too much oil or parchment without holes—skip the paper or poke holes for better airflow. Every air fryer varies, so adjust time and temp based on your model. A quick peek mid-cook helps you fine-tune.
These easy air fryer biscuits are delightfully golden, crispy on the outside, and tender on the inside! They’re perfect for serving with breakfast, lunch, or dinner! #bakeitwithlove #airfryerbiscuits
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