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These all-butter Air Fryer biscuits are so flaky, soft, and completely made from scratch. An easy, homemade recipe that is so simple to make!

Air Fried biscuits in a white bowl.

Our homemade Air Fryer biscuits are made with only a few simple ingredients that I bet you already have on handno shortening involved! Just like our Air Fryer Churros and Air Fryer Donuts, this baking recipe is made completely from scratch but

They bake up in minutes and get crispy and flaky on the outside and tender and soft on the inside!

These biscuits are SO delicious and easy to make from scratch, even if you’re a beginner. I’ve included plenty of tips and step-by-step instructions to make it easy for you! You won’t buy canned biscuits ever again, after trying my simple recipe – I promise!

Why make this recipe

  • Only 6 simple ingredients – no shortening needed!
  • Taste so much better than canned biscuits
  • Plenty of tips so they will be a hit on the first try
  • Mile high, buttery, and flaky biscuits – just PERFECT!

Ingredient Notes

Here is an overview of the ingredients you’ll need for this recipe.

Ingredients needed for Air Fryer Biscuits.
  • Flour – Use all-purpose flour and measure it by spooning it into the measuring cup and level it with a knife. 
  • Baking Powder – Leavening agent for this recipe!
  • Sugar – I don’t like overly sweet biscuits, so 1 tsp is plenty in my opinion. But you can to add up to 1 Tbsp if you prefer them sweeter.
  • Salt – Very important for the flavor, nobody likes bland biscuits!
  • Butter – The butter needs to be very cold, put it into the freezer for 15 minutes before using it. I use unsalted butter, so I can control the amount of salt. If you want to use salted butter, reduce the amount of extra salt you add.
  • Milk – I use whole milk but 2% milk or buttermilk work too. The milk needs to be very cold just like the butter!

How to make this recipe 

Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.

Collage on how to make biscuit dough from scratch.
  1. Prep: Preheat your Air Fryer to 390 F. Some Air Fryers don’t need to be preheated, check your manual.
  2. Dry Ingredients: In a medium bowl, mix all-purpose flour, baking powder, sugar, and salt together. (Image 1)
  3. Add Fat: Grate the ice-cold butter using a box grater or cut butter into small cubes and cut it into the flour mixture with a pastry cutter or fork. (Image 2) I prefer the grater because it’s a lot easier and faster.
  4. Add Liquid: Pour in the cold milk (Image 3) and stir gently with a fork until just combined. (Image 4) The dough will look shaggy and lumpy.
  5. Fold dough: Turn dough out onto a floured work surface and use your hands to press dough together into a rectangle. (Image 5) Fold dough over a few times and flatten it with your hands to get it into a 1-inch thick layer. (Image 6)
  6. Cut biscuits: Cut 6 biscuits from it using a 2 3/4″ round biscuit cutter. (Image 7 & 8) Press scraps together to use up all the dough. Don’t twist the biscuit cutter, just push it down, this helps the biscuits to rise and get extra flaky.
  7. Air Fry: Transfer biscuits to the Air Fryer basket, you don’t need to grease it or use parchment paper. Air Fry for 9–11 minutes, or until the tops are golden brown and the biscuits are cooked through. Brush biscuits with melted butter and serve.
Collage on how to cut out biscuits.

Look at those beauties! Because we use all butter in this recipe, the biscuits rise mile-high and brown nicely all around because of the milk solids that caramelize during baking.

You might also notice that I couldn’t wait and already ate a biscuit before taking the photo on the right, they are just that tasty!

Biscuits in Air Fryer Basket.

Expert Tips

  • Make sure your ingredients are very cold! This is key to flaky biscuits that bake up mile-high.
  • I recommend grating the butter, but you can also cut it into small cubes and use a pastry cutter or fork to incorporate the butter into the flour mixture.
  • Do NOT over-handle the dough! Biscuits get their flakiness and texture from reducing the amount of gluten that develops during handling of the dough.
  • Do NOT use a food processor or stand mixer for this recipe! They make it too easy to over-mix the dough, which results in tough, dense biscuits.
  • You actually want to see some butter pieces in the dough because during baking they will melt and create little pockets of flakiness. The dough will not look homogenous like cookie dough.
  • Don’t use a rolling pin to flatten the dough! After folding the dough, use your hands to flatten it.
  • Don’t open the Air Fryer for at least half the baking time, this helps the biscuits rise.
  • To bake these in the oven, preheat the oven to 425 degrees F and bake biscuits for about 14 minutes or until tops are golden brown.
  • Remember every air fryer runs a bit differently, watch your biscuits and check on them.

Recipe FAQs

Can you cook canned biscuits in air fryer?

Yes, you can cook canned or refrigerated biscuits in the Air Fryer. Preheat your Air Fryer to 320 degrees F and bake biscuits (in batches depending on the size of your Air Fryer) for 11–13 minutes.

Why aren’t my biscuits fluffy/high?

For perfect biscuits that are tender, fluffy, and flaky, you want to keep gluten development to a minimum. Ingredients that are not cold enough, over-mixing the dough, and over-handling can all increase gluten development and result in tough and dense biscuits. Also, make sure your baking powder is fresh and that you don’t twist the biscuit cutter because that fuses together the layers.

Are biscuits better with butter or shortening?

Shortening is cheaper and easier to work with than butter, but biscuits made with shortening don’t rise as high and don’t brown as much as all-butter biscuits. Butter biscuits, on the other hand, are flakier, have golden tops because the milk solids in the butter caramelize, and tend to be sweeter. Which one is better, is a question of taste, but I prefer all-butter biscuits.

Butter being brushed onto a biscuit.

What to serve with Air Fryer Biscuits

These Air Fryer Biscuits taste delicious on their own, smothered with some butter or topped with jam. But they also make a great side for stews, soups, or other entrées, here are some suggestions:

Leftovers

These Air Fryer biscuits taste the best fresh out of the oven but will keep for up to 3 days stored in an airtight container at room temperature.

Freezing

These all-butter biscuits also freeze well. Put the cooled biscuits in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature and reheat in the Air Fryer at 350 F for a few minutes if desired.

Two halves of a biscuit on a plate

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5 from 24 votes

Air Fryer Biscuits

These all-butter Air Fryer biscuits are so flaky, soft, and completely made from scratch. An easy, homemade recipe that is so simple to make!
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6 Biscuits

Ingredients 

  • 2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp sugar
  • 1 tsp salt
  • 6 Tbsp unsalted butter, very cold plus more for brushing
  • 3/4 cup milk, full fat or 2%, very cold

Instructions 

  • Preheat Air Fryer to 390 F.
  • Mix flour, baking powder, sugar, and salt together.
  • Grate butter using a box grater or cut butter into small cubes and cut it into the flour mixture with a pastry cutter or fork.
  • Pour in milk and stir gently with a fork until just combined.
  • Turn dough out onto a floured work surface and use your hands to press dough together into a rectangle. Fold dough over a few times and flatten it with your hands to get it into a 1-inch thick layer.
  • Cut 6 biscuits from it using a 2 3/4" round biscuit cutter.
  • Air Fry for 9–11 minutes, or until the tops are golden brown. Brush biscuits with melted butter and serve.

Notes

  • Make sure your ingredients are very cold! This is key to flaky biscuits that bake up mile-high.
  • You can use full-fat or 2% milk. Buttermilk works too.
  • I recommend grating the butter, but you can also cut it into small cubes and use a pastry cutter or fork to incorporate the butter into the flour mixture.
  • Do NOT over-handle the dough! Biscuits get their flakiness and texture from reducing the amount of gluten that develops during handling of the dough.
  • Do NOT use a food processor or stand mixer for this recipe! They make it too easy to over-mix the dough, which results in tough, dense biscuits.
  • You actually want to see some butter pieces in the dough because during baking they will melt and create little pockets of flakiness. The dough will not look homogenous like cookie dough.
  • Don’t use a rolling pin to flatten the dough! After folding the dough, use your hands to flatten it.
  • Don’t open the Air Fryer for at least half the baking time, this helps the biscuits rise.
  • To bake these in the oven, preheat the oven to 425 degrees F and bake biscuits for about 14 minutes or until tops are golden brown.
  • Remember every air fryer runs a bit differently, watch your biscuits and check on them.

Nutrition

Calories: 275kcal | Carbohydrates: 35g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 405mg | Potassium: 253mg | Fiber: 1g | Sugar: 2g | Vitamin A: 399IU | Calcium: 116mg | Iron: 2mg
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About Julia Foerster

Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch, with lots of tips and detailed step-by-step instructions.

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5 from 24 votes (4 ratings without comment)

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31 Comments

  1. 5 stars
    Fluffy and flaky, it turned out absolutely delicious. We ate them with scrambled eggs, butter, syrup and strawberry jam. I made just a small change to the recipe: I made sort of a butter milk by adding a tablespoon of vinegar to the milk, and I used almond milk.