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.

Nutrition

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