Air Fryer Biscuits (from Scratch and Canned)
User Reviews
5
Air Fryer Biscuits (from Scratch and Canned)
Description
The Air Fryer Biscuits recipe includes detailed instructions for making biscuit dough from scratch by combining sifted flour, sugar, baking powder, baking soda, and sea salt, then pulsing in cold butter cubes and buttermilk in a food processor. The dough, once even and wet-looking, is shaped into a 2-inch thick disk and cut with a 2-inch cutter to form biscuits. After chilling, biscuits are air fried at 330°F for 11 to 12 minutes, resulting in a light and fluffy texture with a golden crust.
For canned biscuits, the cooking time is shorter, typically 6 to 7 minutes for small biscuits and 9 to 10 minutes for larger grand-style sizes. The air fryer method replaces conventional oven baking and provides reliable crispness and tenderness with less heating time.
Baked biscuits keep well for up to five days stored at room temperature in an airtight container and freeze well for up to three months when wrapped individually. Leftover biscuits can be thawed safely and reheated in the air fryer or oven to restore warmth and softness.
Ingredients
- 2 ¼ cups all-purpose flour well-sifted
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt sea salt
- ½ teaspoon baking soda
- 1/2 cup butter cut into cubes, cold
- 1 cup buttermilk cold
Instructions
- For Homemade Biscuit Dough: Sift the flour, then scoop and level. Place the flour, sugar, baking powder, baking soda, and salt in a food processor. Pulse to mix.
- Next, add the cold butter cubes. Pulse again until the fat is mixed into the flour creating a pebble texture. Continue pulsing as you add in the cold buttermilk.
- Once the dough is thoroughly mixed, stop pulsing. The dough should look wet, but even.
- Dump the dough out onto a floured work surface. Press it flat with your hands until it is smooth, in an even 2-inch thick disk. Use a small drinking glass, or 2-inch cutter, to cut out 9 biscuits. If needed, cut out 7, then gather the dough and cut out the last couple of biscuits. Chill the biscuits until ready to use. (The biscuit dough can be made several days ahead of baking.)
- Preheat the air fryer to 330°F. Allow it to heat for 3 to 5 minutes.
- Place all nine biscuits in the air fryer basket, in a single layer. Air fry for 11-12 minutes. If using a larger cutter to make 3-inch biscuits, air fry the biscuits for 13-14 minutes.
Notes
- For traditional canned biscuits, air fry at 6 to 7 minutes for small sizes or 9 to 10 minutes for grand-style biscuits.
- Store baked biscuits at room temperature for up to 5 days in an airtight container; freeze individually wrapped for up to 3 months.
- To reheat frozen biscuits, thaw in the refrigerator overnight or for one hour at room temperature, then warm in the air fryer or oven at 350°F for 3 to 5 minutes.
- Chilling homemade biscuit dough before air frying helps maintain shape and promotes even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9biscuits
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1pc | |
| Calories | 232kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 30mg | 10% |
| Sodium | 430mg | 18% |
| Potassium | 207mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 359IU | 7% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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