Air Fryer Buttermilk Biscuits
User Reviews
5
Air Fryer Buttermilk Biscuits
Description
The recipe starts by mixing all-purpose flour with baking powder and salt, then cutting in cold, cubed butter to retain visible pieces that create the biscuits' flaky layers. Buttermilk and honey are combined into the dry ingredients to form the dough, which is then pressed out, cut into rectangles, and stacked repeatedly. This lamination technique produces a layered texture once cooked.
Cooking in the air fryer crisps the exterior while keeping the interior tender and flaky, with honey offering a mild sweetness complementing the buttermilk's acidity. The dough preparation emphasizes maintaining cold butter to avoid dense biscuits.
Biscuits can be frozen either pre-cut or as dough, and leftovers keep well refrigerated for several days. Reheating options include the air fryer, oven, or microwave, with air fryer reheating recommended for best texture.
Alternative milk options, like oat milk with lemon juice, can substitute buttermilk, maintaining the recipe's integrity.
Ingredients
- 1 ½ cups all-purpose flour spooned & leveled
- 1 tablespoon baking powder (yes Tablespoon)
- 1 teaspoon salt
- 2 tablespoon honey
- 6 tablespoon butter cold & cut into ¼-inch cubes, unsalted
- ½ cup buttermilk cold
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the cold butter cubes and toss in the flour. Using your hands, two knives, or a bench scraper, break up the butter and incorporate it into the flour until it is coarse, with varying-sized pieces of butter. There should still be lots of large pieces.
- Create a well in the center of the butter and flour. Pour in the buttermilk and honey. Mix everything together until all of the liquid is soaked up.
- Dump the dough out onto a lightly floured surface. It will be very shaggy with some dry bits. Try to incorporate all of the dry bits and press everything together to create a rectangle. It can be sloppy.
- Cut the rectangle into 4 pieces and stack them all on top of each other. This laminates and creates layers. Press down on top of your biscuit tower and flatten again into a disc shape. Press out with your hands or gently pat out with a rolling pin until it is about ¾ inch thick.
- Use a 2-inch biscuit cutter to press out 4 biscuits. Press straight down into the dough, and do not twist!
- Use the scraps & repeat to make the final 2 - 3 biscuits. Place them in the fridge or freezer for 5 - 10 minutes until the butter is cold again.
- Add them to your air fryer basket lined with parchment paper. Do not allow any overlapping!
- Air fry 400°F for 8 - 9 minutes until very golden on the top and sides. It will be crispy on the outside and soft and buttery on the inside. Enjoy warm!
Notes
- Use cold butter—cut into cubes and optionally chilled again—to ensure flaky biscuit layers.
- Homemade buttermilk can be made by mixing cold milk and lemon juice; substitutes like oat milk with lemon juice work as well.
- Freeze biscuit dough tightly wrapped for up to 2-3 months; thaw before baking or air frying.
- Reheat leftovers in the air fryer at 300°F for 4-6 minutes to maintain flakiness and warmth.
- Store baked biscuits in an airtight container for 4-5 days at room temperature or in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7biscuits
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 523mg | 22% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 328IU | 7% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 130mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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