These tender, buttery air fryer biscuits take only 3 ingredients and bake up in 12 minutes or less. This is an easy one-bowl recipe, and very versatile also. They're great on their own for breakfast with butter and jam. They make a great breakfast sandwich, are the perfect side with a comforting bowl of soup, or you can enjoy them with your favorite gravy.
Jump to Recipe
If you are looking for some quick and easy biscuits to make in your air fryer this morning, you've come to the right place! These air fryer biscuits take only three ingredients, use only one bowl, and bake in 12 minutes or less in your air fryer! Plus they don't involve rolling and cutting. Simply mix, scoop, and drop!
Now, if you're looking for something a little fancier, we do have these three ingredient scones, and sour cream biscuits that do use a biscuit cutter. This is done for presentation. However, we do love the rustic appearance of these air fryer drop biscuits!
Jump to:
❤️ Reasons to Love This Recipe
- They're easy! Who doesn't love an easy recipe?
- They're simple. This recipe uses only three simple ingredients and one bowl for easy cleanup!
- They're quick. From beginning to end, you can have these done and on the table in 20 minutes or less!
- They're versatile. My husband and I have been enjoying these biscuits with just about everything. They're great for breakfast simply with butter and jam. My husband has making egg sandwiches with them. We've been enjoying them with soup as well. So many options! Enjoy them with your favorite gravy too!
- They're a crowd pleaser. Make a double batch to feed a hungry crowd. Any leftovers can easily be frozen, but I don't think you will have any leftovers!
🧾 Ingredients
- 2 cups self-rising flour. You can substitute all-purpose flour for the self-rising flour. Use 2 cups of all-purpose flour plus 3 teaspoons of baking powder and ½ teaspoon of salt.
- ½ cup unsalted butter 1 stick. We recommend freezing then grating the butter. Please see our sour cream biscuits post for more information about freezing and grating butter. This is a technique I first learned from Sally's Master Scones Recipe at Sally's Baking Addiction. It's a great way to get the butter distributed throughout. This helps create air pockets in the dough as it is baking (or "air frying" in this case!) and promotes light, tender, and buttery biscuits. You can also simply chop the cold butter into small ½ inch cubes.
- ¾ cup milk. Whole milk is best, but 1 or 2 percent will work as well.
📝 Instructions
Spray air fryer basket with cooking spray (canola, not olive oil) or coat with soft butter.
Click here to learn how to make these easy air fryer biscuits in a visual story.
🥣 Equipment
💡 Variations
- Spicy - Add chili pepper flakes to the dough. Use enough to taste. You can also stir in chopped jalapeño.
- Cheesy - Stir 2 teaspoons of garlic powder into the flour/butter mixture. After adding the milk, fold ½ cup of grated cheddar cheese into the dough.
ℹ️ Substitutions
- Gluten Free - Substitute Bob's Red Mill Gluten Free 1-to-Balking flour for the self-rising flour in this recipe. In this case, you will have to add 3 teaspoons baking powder and ½ teaspoon of salt.
- Dairy Free - Substitute nut milk, like almond or this homemade walnut milk, for the milk in this recipe. You can also use soy milk. Substitute ½ cup of olive oil for the butter. Stir both into the bowl with your flour.
- All Purpose Flour - As mentioned above, you can substitute all-purpose flour for the self-rising flour. Use 2 cups of all-purpose flour plus 3 teaspoons of baking powder and ½ teaspoon of salt.
🌡️ Storage
Store any leftover biscuits in a sealed food storage bag. They will keep in the refrigerator for up to five days. They can also be frozen. Place them in a sealed freezer bag. They will keep in your freezer for up to two months. Reheat them individually in the microwave. Do not re-bake.
💭 Top tips
- Be sure to use very cold butter and milk. Freezing then grating the butter really helps. At the very least, keep it refrigerated until ready to use. Keep milk refrigerated as well.
- Try not to overwork the dough. Stir just until no flour streaks remain.
- Every air fryer is different. Check the biscuits for doneness at 9-10 minutes. If you feel they are getting too brown, drop the temperature to 320 F (160 C) and finish baking until a toothpick inserted in the center comes out clean.
- Do not lay loose foil over the top of the biscuits as they are baking. An air fryer works by blowing hot air over and around the food. Loose foil will just blow around in the basket, and can even lead to a fire risk. To prevent too much browning, it is best to simply lower the temperature of the fryer.
🔖 Related Recipes
More quick bread and air fryer recipes to make and enjoy!
Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!
📖 Recipe
Air Fryer Biscuits
These tender, buttery air fryer biscuits take only 3 ingredients and bake up in 12 minutes or less. This is an easy one-bowl recipe, and very versatile also. They're great on their own for breakfast with butter and jam. They make a great breakfast sandwich, are the perfect side with a comforting bowl of soup, or you can enjoy them with your favorite gravy.
Equipment
Ingredients
- 2 cups self-rising flour
- ½ cup unsalted butter 1 stick. We recommend freezing then grating the butter. You can also simply chop the cold butter into small ½ inch cubes.
- ¾ cup milk Whole milk is best, but 1 or 2 percent will work as well.
Instructions
- In a medium bowl, add flour and frozen grated butter.2 cups self-rising flour, ½ cup unsalted butter
- Use a pastry cutter or two forks to incorporate butter until mixture is crumbly and resembles a coarse meal.
- Add milk and stir to combine to form a dough. Add more milk, if necessary, a splash at a time, until dough holds together into a ball.¾ cup milk
- Spray air fryer basket with cooking spray (canola, not olive oil) or coat with soft butter.
- Scoop up a heaping tablespoon of dough, form it into a ball, and place it into the air fryer basket. Repeat 5 times with remaining dough. It's okay, and even desirable, if the biscuits touch each other.
- Return basket to air fryer, set the temperature to 325 F (162 C), and bake for 10-12 minutes until golden brown. Begin checking for doneness at 10 minutes.Remove basket from fryer and set aside to cool for a few minutes. Serve biscuits warm with butter and jam.
Notes
Be sure to use very cold butter and milk. Freezing then grating the butter really helps. At the very least, keep it refrigerated until ready to use. Keep milk refrigerated as well. Try not to overwork the dough. Stir just until no flour streaks remain. Every air fryer is different. Check the biscuits for doneness at 9-10 minutes. If you feel they are getting too brown, drop the temperature to 320 F (160 C) and finish baking until a toothpick inserted in the center comes out clean. Do not lay loose foil over the top of the biscuits as they are baking. An air fryer works by blowing hot air over and around the food. Loose foil will just blow around in the basket, and can even lead to a fire risk. To prevent too much browning, it is best to simply lower the temperature of the fryer.
Nutrition Facts
Calories: 305kcal (15%)Carbohydrates: 32g (11%)Protein: 6g (12%)Fat: 17g (26%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 44mg (15%)Sodium: 16mg (1%)Potassium: 86mg (2%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 523IU (10%)Calcium: 45mg (5%)Iron: 1mg (6%)
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Tried this recipe?Let us know how it was!
Food safety
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
Roger says
Awesome biscuits!
Decided to give this biscuit recipe a shot in our air fryer. Biscuits are flaky, and moist. Super easy to make, & multi purpose. I am using them for breakfast, & dinner. Honestly, they taste better than any restaurant 🙂
Sandra says
They are nicely versatile, aren't they? Thank you for taking the time to let me know that you enjoyed them!