Name: Homemade Air Fryer Biscuits
Prep time: 20 min
Cook time: 9 min
Total time: 29 min
Ingredients: 250 grams all-purpose flour; 1.5 tablespoon baking powder; 1 tablespoon granulated sugar; 1/2 teaspoon salt; 2 tabelspoon shortening; 8 tabelspoon salted butter (frozen); 1 cup buttermilk (whole)

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These homemade air fryer biscuits are made from scratch with buttermilk, frozen grated butter, and a little shortening for a softer crumb. I fold the dough three times to create layers, then chill the biscuits before air frying them at 390°F for just 9 minutes without flipping. They come out with golden-brown tops, and you can freeze the extra dough to cook fresh biscuits later.

Golden-brown homemade air fryer biscuits on a wooden cutting board, showing their thick sides and layered texture.

How to Make Homemade Air Fryer Biscuits

Freeze the butter. Place the butter in the freezer for at least 15 minutes before starting. This makes it easier to grate into the flour.
Combine the dry ingredients. In a large mixing bowl, add the all-purpose flour, baking powder, sugar, and salt. Add the shortening and use your hands to squeeze and work it into the flour until evenly incorporated.
Grate the frozen butter. Use a grater to shred the frozen butter directly over the flour mixture. Gently toss the butter into the flour with your hands without pressing or squeezing it. You want the small pieces of butter distributed throughout the mixture.
Add the buttermilk. Pour in the buttermilk and mix until the flour is incorporated and a shaggy, sticky dough forms.
Transfer the dough. Flour your work surface and turn the dough out onto it. Lightly dust the top with flour, then use your hands to press it into a square about 1 inch thick.
Fold the dough three times. Sprinkle a very light dusting of flour over the dough, then fold it over itself like closing a book. Press it back out and repeat until you’ve completed three folds. Avoid adding too much flour between the layers.
Cut the biscuits. Lightly flour a biscuit cutter and press it into the dough to cut out the biscuits. Place each biscuit on parchment paper. When you run out of room to cut more, fold the remaining dough together, press it back to about 1 inch thick, and continue cutting. I was able to make 9 full biscuits with a small piece of dough left over.
Chill the biscuits. Place the cut biscuits in the refrigerator for about 15 minutes before cooking.
Preheat the air fryer. Set the air fryer to 390°F. Arrange the chilled biscuits in the basket with space between them to allow for expansion. My basket held 4 biscuits at a time.
Air fry the biscuits. Cook for 9 minutes at 390°F without flipping. The biscuits should have browned tops when finished. Brush with butter if desired and serve.

Homemade Air Fryer Biscuits Step-by-Step Photos

Flour, butter, and measured dry ingredients arranged for making homemade biscuits from scratch.

Homemade biscuit dough mixed into a shaggy consistency inside a large stainless steel bowl.

Soft, shaggy homemade biscuit dough turned onto a floured work surface.

Folded homemade biscuit dough on a floured work surface before cutting into rounds.

Round biscuit shape cut into a thick piece of homemade dough on a floured surface.

Nine rounds of homemade biscuit dough dusted with flour and arranged on a floured work surface.

Four rounds of uncooked homemade biscuit dough spaced apart in an air fryer basket.

Four homemade biscuits with browned tops inside a black air fryer basket after cooking.

Tips for the Best Homemade Air Fryer Biscuits

Weigh your flour instead of using measuring cups. I strongly recommend using a kitchen scale to measure exactly 250g of flour. Depending on how you fill a measuring cup, you could end up with 240g or 260g instead. That difference can change how much buttermilk your dough needs by a few tablespoons, so weighing the flour gives you the best chance of getting the same results as mine.

Go easy on the extra flour. The dough is naturally sticky, and making homemade biscuits can get messy. Use just enough flour to handle and fold the dough. Too much flour between the folds can leave the biscuits tasting floury.

Keep the butter cold. I prefer grating frozen butter because it’s easier to distribute throughout the flour, and I find it gives the biscuits better layers. You can also cut cold butter into the flour instead. I’ve used both methods with good results.

Don’t skip the folds. Folding the dough helps create the layers you see when the biscuits bake. You don’t need to keep working the dough or adding more flour. Three folds are enough for this recipe.

Shortening is optional. I’ve made these biscuits with and without shortening. Butter brings flavor and helps create a sturdier biscuit with crisp edges, while the shortening contributes to a softer crumb. You can leave it out and still make delicious biscuits.

Watch the browning. Air fryers don’t all cook exactly alike. If your biscuits brown more quickly than the ones pictured, reduce the cooking time slightly. If they need longer, add a little time until they’re cooked through.

Keep your work surface floured. Make sure there’s enough flour underneath the dough to prevent it from sticking while you fold and cut the biscuits. You want the dough to move freely without having to pull it off the counter. Just be careful not to add too much flour between the folds.

How to Freeze and Air Fry Homemade Biscuits

You don’t have to cook all the biscuits at once. I like freezing the extra biscuit dough so I can make a few fresh biscuits whenever I want them.

Freeze the uncooked biscuits. Arrange the cut biscuits on a baking sheet lined with parchment paper. Place them in the freezer for about 20 minutes, or until firm enough to transfer.
Store the biscuits. Transfer the frozen biscuits to a freezer-safe bag or container and keep them frozen until you’re ready to cook.
Air fry from frozen. Preheat the air fryer to 390°F. Place the frozen biscuits in the basket with space between them and cook for 11 minutes without flipping.

I’ve tested this method, and the frozen biscuits rise and cook through properly without thawing first. Depending on your air fryer, you may need to adjust the cooking time slightly.

Can You Bake These Homemade Biscuits in the Oven?

Yes! I’ve tested this same biscuit dough in the oven, and 425°F for 15–20 minutes gave me the best results. Preheat the oven, arrange the cut biscuits on a baking sheet, and bake until golden brown and cooked through.

More Biscuit Recipes

Air Fryer Biscuits – Learn how to cook canned refrigerated biscuits, including Pillsbury Grands, or frozen store-bought biscuits in the air fryer without making dough from scratch.
Southern Cathead Biscuits – Large, fluffy Southern buttermilk biscuits shaped by hand and baked in a cast-iron skillet without a biscuit cutter.
Butter Swim Biscuits – Easy homemade biscuits baked in melted butter for golden, crisp edges and soft centers, with no folding or cutting required.
Cheddar Bay Butter Swim Biscuits – A cheesy, garlic-seasoned variation of butter swim biscuits with buttery edges and a savory finish.

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Homemade Air Fryer Biscuits

Homemade air fryer buttermilk biscuits made from scratch with frozen grated butter, a little shortening, and three simple folds for flaky layers. Air fry at 390°F for 9 minutes without flipping, or freeze the uncooked biscuits to make later.

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Course: Side Dish

Cuisine: American

Keyword: Homemade Air Fryer Biscuits

Prep Time: 20

Cook Time: 9

Total Time: 29

Servings: biscuits

Calories: 132kcal

Ingredients

250 grams all-purpose flour
1.5 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
2 tabelspoon shortening
8 tabelspoon salted butter frozen
1 cup buttermilk whole

Instructions

Freeze the butter. Place the butter in the freezer for at least 15 minutes before preparing the biscuit dough.
Mix the dry ingredients. Add the flour, baking powder, sugar, and salt to a large mixing bowl. Add the shortening and use your hands to squeeze it into the flour until evenly incorporated.
Add the frozen butter. Grate the frozen butter over the flour mixture. Gently toss the grated butter into the flour with your hands until distributed throughout. Avoid pressing the butter into the flour.
Add the buttermilk. Pour in the buttermilk and mix until incorporated and a shaggy, sticky dough forms.
Shape the dough. Flour your work surface and turn the dough out onto it. Lightly dust the top with flour, then press the dough into a square about 1 inch thick.
Fold the dough. Lightly dust the dough with flour and fold it over itself like closing a book. Press it back out and repeat until you've completed three folds. Use only a small amount of flour between the layers.
Cut the biscuits. Keep the work surface floured to prevent sticking. Dip a biscuit cutter in flour, cut out the biscuits, and place them on parchment paper. Gently fold and flatten the remaining dough to about 1 inch thick, then continue cutting until you've used as much dough as possible. This recipe made 9 full biscuits with a small piece of dough left over.
Chill the biscuits. Refrigerate the cut biscuits for approximately 15 minutes.
Preheat the air fryer. Set the air fryer to 390°F. Arrange the chilled biscuits in the basket, leaving room between them to rise and expand. My basket held 4 biscuits at a time.
Air fry. Cook for 9 minutes without flipping, until the biscuits are golden brown and cooked through. Brush with butter if desired, then serve.

Notes

Cooking time: Homemade biscuits take 9 minutes per batch at 390°F without flipping. My air fryer fits 4 biscuits at a time, so cooking all 9 biscuits requires approximately 27 minutes across three batches. Frozen, uncooked biscuits take 11 minutes per batch at the same temperature.

Measuring the flour: Use a kitchen scale to measure 250g of flour. Measuring by cups can change the amount of flour enough to affect how much buttermilk the dough needs.

Extra flour: Keep your work surface floured to prevent sticking, but avoid adding too much flour between the folds. Excess flour can affect the flavor of the biscuits.

Shortening: I’ve made these biscuits with and without shortening. It’s optional, but I prefer including it for a slightly softer crumb.

Cooking from frozen: Place uncooked, cut biscuits on a parchment-lined baking sheet and freeze for about 20 minutes, until firm. Transfer them to a freezer-safe bag or container. Air fry directly from frozen at 390°F for 11 minutes without flipping.

Oven instructions: This same biscuit dough can also be baked in a preheated 425°F oven for 15–20 minutes, until golden brown and cooked through.

Air fryer differences: Cooking times may vary by air fryer. Adjust the time slightly if the biscuits brown faster or more slowly than expected.