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!

Our homemade Air Fryer biscuits are made with only a few simple ingredients that I bet you already have on hand – no 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 lots 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
• Lots 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.

• 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 feel free 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.

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.

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!

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 overhandle the dough! Biscuits get their flakiness and texture from reducing the amount of gluten that develops during handling 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

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 entrees, here are some suggestions:

Leftovers

These Air Fryer biscuits taste 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.

More Air Fryer Recipes

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Servings: 6 Biscuits

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 minutes

Cook Time: 10 minutes minutes

Course: Baking

Cuisine: American

Calories: 275kcal

Author: Julia Foerster

5 from 18 votes

Print PIN RECIPE Rate

Ingredients

Cups – Metric

• ▢ 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

Cook ModePrevent your screen from going dark

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 overhandle the dough! Biscuits get their flakiness and texture from reducing the amount of gluten that develops during handling 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 Information

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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