Air Fryer Buttermilk Biscuits Recipe

All-purpose flour: The base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Baking soda: Works with the buttermilk to create a light, airy texture.

Salt: Enhances the flavor of the biscuits.

Cold butter: Essential for creating a flaky, tender texture.

Buttermilk: Adds a tangy flavor and helps achieve the perfect biscuit texture.

When cutting in the cold butter for your buttermilk biscuits, use a pastry cutter or two knives to ensure the butter remains in small, pea-sized pieces. This technique helps create those desirable flaky layers in your biscuits. If the butter starts to soften, pop the mixture into the freezer for a few minutes to firm it up again before continuing.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, but may make the biscuits denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• baking soda - Substitute with baking powder: Use 3 teaspoon of baking powder for each teaspoon of baking soda, but omit any additional acid in the recipe.

• salt - Substitute with kosher salt: Kosher salt has larger grains, so use slightly more to achieve the same saltiness.

• cold butter - Substitute with margarine: Margarine can be used in the same quantity and will provide a similar texture, though the flavor may differ slightly.

• buttermilk - Substitute with milk and lemon juice: Mix ¾ cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to curdle.

• Allow the buttermilk biscuits to cool completely before storing. This prevents condensation from forming, which can make them soggy.
• Store the biscuits in an airtight container at room temperature for up to 2 days. If you prefer them warm, reheat in the air fryer at 350°F (175°C) for 2-3 minutes.
• For longer storage, wrap each biscuit individually in plastic wrap or aluminum foil. Place the wrapped biscuits in a resealable plastic bag or airtight container and store in the freezer for up to 3 months.
• To reheat frozen biscuits, preheat your air fryer to 350°F (175°C). Place the biscuits in the air fryer basket and cook for 5-7 minutes or until heated through.
• Alternatively, you can thaw the biscuits at room temperature for about 30 minutes before reheating in the air fryer for a shorter time.
• For a quick breakfast, slice the biscuits in half and toast them in the air fryer for a few minutes. Add your favorite toppings like butter, jam, or honey.
• If you want to add a savory twist, consider reheating the biscuits with a slice of cheese or ham inside. The air fryer will melt the cheese and warm the meat perfectly.
• For a sweet treat, brush the tops of the biscuits with melted butter and sprinkle with cinnamon sugar before reheating. The air fryer will caramelize the sugar, adding a delightful crunch.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover biscuits on a baking sheet and cover them with aluminum foil. Heat for about 10-15 minutes until they are warmed through. This method helps retain their flaky texture.

• Microwave Method: Wrap each biscuit in a damp paper towel and place them on a microwave-safe plate. Heat on medium power for 20-30 seconds. This method is quick but may make the biscuits slightly softer.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the biscuits in the air fryer basket in a single layer. Heat for 3-5 minutes until they are warmed through and regain some of their crispiness.

• Stovetop Method: Heat a skillet over medium-low heat. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until they are warmed through. This method can help maintain their buttery flavor.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the biscuits on the toaster oven tray and heat for 5-7 minutes until they are warmed through and slightly crispy on the outside.

• Air fryer: Used to cook the biscuits to a golden brown finish without the need for an oven.

• Mixing bowl: Essential for combining the dry ingredients and later mixing in the buttermilk.

• Pastry cutter: Helps to cut in the cold butter into the flour mixture until it resembles coarse crumbs.

• Measuring cups: Necessary for accurately measuring the flour, buttermilk, and other ingredients.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, baking soda, and salt.

• Rolling pin: Needed to roll out the dough to the desired thickness of about ½ inch.

• Biscuit cutter: Used to cut the dough into biscuit shapes before placing them in the air fryer.

• Floured surface: Provides a non-stick area to knead and roll out the dough.

• Spatula: Useful for transferring the cut biscuits from the floured surface to the air fryer basket.

• Cooling rack: Allows the biscuits to cool evenly after they are cooked.

Pre-measure ingredients: Measure out all ingredients before starting to save time during the cooking process.

Use a food processor: Quickly cut in the cold butter using a food processor instead of doing it by hand.

Chill the dough: Prepare the dough ahead of time and chill it in the fridge until ready to use.

Line the air fryer: Use parchment paper to line the air fryer basket for easy cleanup.

Batch cooking: Cook multiple batches of biscuits if your air fryer is small, to save time overall.