These air fryer biscuits are golden brown, buttery, flaky, and made with only 6 ingredients. Faster than baking biscuits from a can and so much tastier!
Who doesn’t love a warm, flaky biscuit fresh from the kitchen? Whether it’s for breakfast, a side dish for dinner, or just a snack with some butter and jam, biscuits are a comfort food staple. But what if you could make them quicker and easier without heating up your whole kitchen? Enter the air fryer. Yes, you can absolutely make biscuits in an air fryer, and they turn out crispy on the outside, soft and fluffy on the inside, with that perfect golden-brown finish. In this article, we’ll explore how to make both homemade and canned biscuits in an air fryer, share tips for getting them just right, and address common questions to ensure your biscuits are a hit every time.
Why Use an Air Fryer for Biscuits?
Air fryers are essentially mini convection ovens, using hot circulating air to cook food evenly and quickly. This makes them ideal for baking biscuits, as the constant airflow creates a crispy exterior while keeping the inside tender. Compared to a traditional oven, air fryers heat up faster, use less energy, and don’t warm up your entire kitchen—perfect for hot summer days or quick meals. Plus, they’re versatile enough to handle both homemade dough and canned biscuits like Pillsbury Grands, making them a convenient option for any skill level.
Making Homemade Biscuits in the Air Fryer
Homemade biscuits in an air fryer are surprisingly simple and deliver that from-scratch flavor without much fuss. Here’s a step-by-step guide to making buttery, flaky buttermilk biscuits using just a few ingredients.
Ingredients You’ll Need
For a small batch of about 6-8 biscuits, gather these basics:
- 2 cups all-purpose flour (or self-rising flour for fewer ingredients)
- 1 tablespoon baking powder (skip if using self-rising flour)
- 1/2 teaspoon kosher salt
- 1 teaspoon sugar (optional, for a hint of sweetness)
- 6 tablespoons cold unsalted butter (grated or cubed)
- 3/4 cup cold buttermilk (or whole milk with 1 teaspoon lemon juice)
Step-by-Step Instructions
Start by preheating your air fryer to 390°F (195°C) for about 4 minutes. While it’s heating, mix your dry ingredients—flour, baking powder, salt, and sugar—in a large bowl. The key to flaky biscuits is cold butter, so grate it straight from the fridge or freezer using a box grater, or cut it into small cubes. Work the butter into the flour mixture with a pastry cutter or your fingers until it looks like coarse crumbs with pea-sized butter pieces. These bits of butter will melt during cooking, creating those coveted flaky layers.
Next, pour in the cold buttermilk and stir gently until the dough just comes together. It should be slightly sticky but not overly wet. If it’s too sticky, add a tablespoon of flour at a time. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough in half or thirds, then pat it down again. This folding technique builds layers. Use a biscuit cutter to cut out rounds, being careful not to twist the cutter—it can seal the edges and prevent rising. Gather scraps, pat them down gently, and cut again.
Lightly spray the air fryer basket with nonstick cooking spray, like PAM, or use parchment paper with holes poked in it for airflow. Place 4-6 biscuits in the basket, leaving about 2 inches of space between them for even cooking. Air fry at 390°F for 8-10 minutes, flipping halfway through to ensure both sides brown evenly. Check for doneness by looking for golden tops and a fully cooked center. Brush with melted butter right after cooking for extra flavor.
Tips for Perfect Homemade Biscuits
Keep ingredients cold: Cold butter and buttermilk are non-negotiable for flaky biscuits. Pop your butter in the freezer for 15 minutes before starting, and keep the buttermilk chilled until you’re ready to use it. Avoid overworking the dough: Mix and knead just enough to combine—overhandling develops gluten, making biscuits tough. Don’t use a food processor or mixer, as they can overmix the dough. Space matters: Don’t crowd the air fryer basket. Cook in batches if needed to allow air circulation. Every air fryer is different, so check your biscuits a minute or two early to avoid overcooking.
Using Canned Biscuits in the Air Fryer
If you’re short on time, canned biscuits like Pillsbury Grands are a fantastic shortcut. They’re pre-portioned, require no prep, and cook beautifully in an air fryer. Here’s how to do it.
Steps for Canned Biscuits
Preheat your air fryer to 330°F (165°C) for 4 minutes. Open the can and separate the biscuits. Lightly spray the air fryer basket with cooking spray or use a perforated parchment liner to prevent sticking. Place the biscuits in a single layer, ensuring they don’t touch. Depending on your air fryer’s size, you might fit 4-6 biscuits at a time. Air fry for 8-10 minutes, flipping halfway through. For jumbo biscuits, you may need an extra minute or two. Check for a golden-brown top and a cooked-through center.
Brands and Variations
Pillsbury Grands are a popular choice for their fluffy texture, but other brands like Great Value or store brands work just as well. Look for “flaky layers” or “buttermilk” varieties for the best results. If you’re using smaller biscuits, reduce the cooking time by 1-2 minutes. For frozen canned biscuits, increase the time to 12-15 minutes, flipping halfway, and let them sit in the residual heat for a couple of minutes to finish cooking.
Common Questions and Troubleshooting
Can I use parchment paper? Yes, but poke holes in it to allow air circulation. Alternatively, a light spray of oil works fine. Air Fryer World suggests perforated silicone mats for easy cleanup without sticking.
Why are my biscuits raw in the middle? This happens if the temperature is too high, browning the outside before the inside cooks. Lower the temperature to 330°F for canned biscuits or 375°F for homemade, and flip them halfway. If they’re still doughy, leave them in the turned-off air fryer for 2-3 minutes to use residual heat.
Can I make drop biscuits? Absolutely! Drop biscuits skip the rolling and cutting, making them even easier. Scoop heaping tablespoons of dough into the air fryer basket and cook as directed. They’ll have a rustic look but the same great texture.
Customizing Your Biscuits
Biscuits are a blank canvas for creativity. Add shredded cheddar cheese or minced garlic to the dough for savory biscuits, or sprinkle cinnamon sugar on top for a sweet twist. Serve with homemade sausage gravy for a classic Southern breakfast, or pair with jam, honey, or even whipped cream for dessert. For a fun variation, turn canned biscuits into air fryer donuts by brushing with melted butter and topping with glaze or sprinkles.
Storing and Reheating
Store leftover biscuits in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. To freeze, place cooled biscuits on a baking sheet to freeze individually, then transfer to a resealable bag for up to 3 months. Reheat in the air fryer at 350°F for 2-3 minutes (or 8-10 minutes from frozen), flipping halfway. You can also freeze unbaked homemade biscuit dough and air fry straight from frozen, adding a few extra minutes to the cooking time.
Why Air Fryer Biscuits Shine
Air fryer biscuits are a game-changer for their speed, ease, and consistent results. Whether you’re whipping up a batch from scratch or popping open a can, the air fryer delivers that perfect balance of crispy edges and fluffy centers. They’re versatile enough for breakfast sandwiches, dinner sides, or sweet treats, and they save you from heating up the oven. Experiment with different flavors and toppings to make them your own, and you’ll never go back to store-bought frozen biscuits again.
These air fryer biscuits are golden brown, buttery, flaky, and made with only 6 ingredients. Faster than baking biscuits from a can and so much tastier!
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